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A muffin plate full of gingerbread muffins with a cup of coffee in the background.
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5 from 8 votes

The Best Gingerbread Muffins

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 247kcal
Author Kristine Underwood

Ingredients

  • 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

Instructions

  • 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.
  • In a medium bowl whisk together the brown sugar, molasses, milk, melted butter, eggs, and 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.
  • 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.
Nutrition
Serving: 1 muffin | Calories: 247kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 297mg | Potassium: 272mg | Fiber: 1g | Sugar: 20g | Vitamin A: 288IU | Vitamin C: 0.05mg | Calcium: 101mg | Iron: 2mg