The Best Gingerbread Muffins

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Friends. If you haven’t had the pleasure of sinking your teeth into a homemade gingerbread muffin, you’re missing out. I couldn’t wait to share this new recipe with you because these are truly the best gingerbread muffins out there. They have a warm spicy flavorful and a soft fluffy texture; you’re going to want to make a batch ASAP.

Muffins laying in a metal tin with a cup of coffee and a red striped napkin.

That Flavor Though

First things first, let’s talk about that gingerbread flavor. These muffins strike the perfect balance between sweet and spicy, with a hint of molasses that adds depth and complexity to every bite. They pair perfectly with your morning cup of tea or coffee, as a before bedtime snack, or really at any time during the day…or year for that matter.

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Muffins laying randomly in a metal pan.

Now, What Makes These Muffins so Darn Good?

  • Moist and Tender Texture: One of the key reasons gingerbread muffins are so popular is their incredibly moist and tender texture. The combination of molasses, brown sugar, and milk ensures that each bite is soft and velvety.
  • Aromatic Spices: The spices elevate these gingerbread muffins from ordinary to extraordinary. The ginger brings a spicy zing, while cinnamon adds warmth and cloves lend a hint of earthiness that ties everything together. It’s the medley of spices.
  • Molasses Magic: Molasses is the secret ingredient that gives these gingerbread muffins their characteristic dark color and rich, almost caramel-like flavor. It adds a depth and complexity that plain sugar just can’t achieve on it’s own.
A gingerbread muffin cut in half laying on top of several other muffins in a pan.
  • Versatility: Gingerbread muffins are incredibly versatile. You can enjoy them as a breakfast treat, snack, or even dessert. They’re equally delightful on their own or paired with a dollop of whipped cream, a bit of warm butter, or a scoop of vanilla ice cream. Or how about a drizzle of honey or maple syrup for an extra touch of sweetness? So may good options.
  • Holiday Nostalgia: Gingerbread is often associated with the holiday season, and biting into a gingerbread muffin can transport you to cozy winter evenings by the fireplace, surrounded by the scent of freshly baked treats. It’s a taste that evokes fond memories and a sense of tradition, which is my favorite thing about these muffins.
  • Homemade Love: Making gingerbread muffins from scratch is a labor of love. The process of measuring out the spices, mixing the batter, and watching them rise to perfection in the oven is incredibly rewarding. Plus, your kitchen will smell heavenly while they’re baking.
Muffins stacked up on a white plate with a cup of coffee in the background.

The easy process to make these muffins aka “The Muffin Method”

The muffin method is when you mix the dry ingredients together in one bowl, the wet ingredients in another bowl, then add the liquid ingredients to the dry ingredients. Stirring only until the batter comes together. This helps limit the gluten production during mixing.

So Here’s How to Do It:

  1. In a large bowl, whisk together the dry ingredients – the flour, baking powder, baking soda, sea salt and spices.
  2. In another bowl, whisk together the wet ingredients – brown sugar, molasses, milk, melted butter, eggs and vanilla extract.
  3. Combine the wet and dry ingredients and mix until just combined.
  4. Scoop batter evenly into 12 muffin cups, sprinkle the tops with Turbinado sugar, and bake for 6 minutes at 400 degrees, then 8-10 minutes at 350 degrees.
  5. Cool and ENJOY!


These muffins do the best with “hot start baking”, meaning you bake them for several minutes at a higher temperature, then turn the oven down and continue baking at the lower temperature for the remainder of the baking time.

What this does: Hot start baking causes the leavening agents to react quickly and the outside of the muffin sets while the inside is still liquid. As the muffin continues to bake, it expands upwards and creates a beautiful tall muffin top (or dome), while keeping the inside of the muffin soft and moist.

A muffin pan full of gingerbread muffins with a cup of coffee in the background.

These gingerbread muffins are a flavorful treat that should be on your must-try list. Their unique combination of spices, molasses, and moist texture make them a standout baked good that can (and definitely should) be enjoyed year-round.

Whether you’re savoring them on a crisp fall morning (like today), during the holiday season, or any time you’re in need of a warm and comforting pick-me-up, these gingerbread muffins have the power to brighten your day and satisfy your sweet tooth at the same time.

So, what are you waiting for over there? Head to your kitchen, whip up a batch of these gingerbread muffins right now, and experience their greatness for yourself.

A muffin plate full of gingerbread muffins with a cup of coffee in the background.

The Best Gingerbread Muffins

By: Kristine Underwood
These moist and tender gingerbread muffins are a harmonious blend of spices, complemented by rich molasses. Perfectly sweet and irresistibly spicy, they're a delightful addition to your holiday baking.
5 from 8 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sweets & Dessert
Cuisine American
Servings 12 muffins
Calories 247 kcal


  • 2 1/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 1/2 cup milk
  • 1/2 cup butter (melted and cooled)
  • 2 eggs
  • 2 tsp vanilla extract
  • Turbinado sugar for sprinkling


  • Preheat oven to 400 degrees and line 12 muffin cups (or spray with non-stick spray).
  • In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
    2 1/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt, 2 tsp cinnamon, 1 1/2 tsp ginger, 1/2 tsp cloves
  • In a medium bowl whisk together the brown sugar, molasses, milk, melted butter, eggs, and vanilla extract.
    1/2 cup brown sugar, 1/2 cup molasses, 1/2 cup milk, 1/2 cup butter, 2 eggs, 2 tsp vanilla extract
  • Add wet ingredients to the dry ingredients and mix until just combined.
  • Scoop batter into muffin cups, approximately 4 TBS in each cup to almost completely full.
  • Sprinkle the tops with Turbinado sugar.
    Turbinado sugar for sprinkling
  • Bake for 5 minutes at 400 degrees, reduce heat to 350 degrees and bake for 10-12 more minutes.
  • Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Store muffins in an airtight container for 3-5 days or freeze for up to 3 months.


Serving: 1 muffinCalories: 247kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 297mgPotassium: 272mgFiber: 1gSugar: 20gVitamin A: 288IUVitamin C: 0.05mgCalcium: 101mgIron: 2mg
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Recipe Rating


  1. These gingerbread muffins really were the best! They were moist, fluffy, and perfectly sweet. Such a great fall treat!5 stars

    1. Yay! Thank you so much Anjali, so glad you enjoyed them too!

  2. Sara Welch says:

    Whipped up a batch of these this weekend and they do not disappoint! Turned out light, fluffy and delicious; easily, a new favorite recipe!5 stars

    1. I love it, Sara! Thank you so much – glad you enjoyed them!

  3. These seriously are the best gingerbread muffins! It was so moist and I love the crunchy sugar sprinkles on top. Can’t wait to eat it again for breakfast tomorrow.5 stars

  4. These are like the most delicious gingerbread cookies but in an easy muffin. I loved these and so did my kids!5 stars

    1. Exactly, Cynthia! I’m so glad to hear it. I still have a couple on the counter that I’ll be eating for breakfast (since they’re a muffin not a cookie – LOL).

  5. Amanda Wren-Grimwood says:

    Can’t beat the gingerbread flavors in these muffins. They didn’t last long in my house. Perfectly moist and the right balance of flavors too.5 stars

    1. I totally agree Amanda! I’m really glad to her it. Thank you!

  6. Made these muffins this weekend because I love anything gingerbread and they were gone by Sunday. I think I over-baked mine though, they weren’t as soft as I had hoped.5 stars

    1. Oh no! I actually did that with one batch too. These muffins are easy to over-bake because of their brown color. I’m sorry they were on the dry side, they definitely shouldn’t be. Maybe decrease the baking time by a minute or two and make sure your oven temperature is accurate by using an oven thermometer – that can often help. Thanks for the feedback and the review!