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Gingerbread Muffins

Irresistibly Moist Gingerbread Muffins for the Holidays

These Gingerbread Muffins are wonderfully moist and packed with the flavor of warm spices, perfect for the holiday season.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend for gluten-free muffins.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 2 teaspoons Ground Ginger Adds warm spice flavor.
  • 1 teaspoon Ground Cinnamon Introduces warmth and sweetness.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1/2 cup Unsalted Butter Can substitute with coconut oil for dairy-free.
  • 1 cup Granulated Sugar Can substitute with brown sugar for more moisture.
  • 2 large Eggs Can use flaxseed meal mixed with water for vegan.
  • 1/2 cup Molasses Can replace with maple syrup for a lighter flavor.
  • 1/4 cup Cold Water Milk can be used for a richer taste.
For the Topping
  • 1/2 cup Gingerbread Cookies (crumbled) Any spiced cookie serves as an alternative.
  • 1/2 cup Mini Chocolate Chips Optional but highly recommended.
For the Vanilla Glaze
  • 1 cup Confectioners Sugar Switch to powdered erythritol for sugar-free.
  • 2 tablespoons Whole Milk Any plant milk works for dairy-free.
  • 1 teaspoon Pure Vanilla Paste Pure vanilla extract is a substitute.

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Stand Mixer
  • Rolling Pin

Method
 

Step‑by‑Step Instructions for Gingerbread Muffins
  1. Preheat your oven to 350°F (177°C) and prepare muffin tins by lining them with cupcake liners, lightly spraying with non-stick baking spray.
  2. Crush gingerbread cookies into small crumbs and combine with mini chocolate chips in a medium bowl.
  3. Whisk together the flour, baking soda, ground ginger, ground cinnamon, and salt in a large mixing bowl.
  4. Beat the unsalted butter and granulated sugar until light and fluffy, then add eggs one at a time and mix in the molasses.
  5. Gradually add the dry ingredients to the wet mixture, alternately with cold water, mixing gently until smooth.
  6. Fill muffin tins three-quarters full with the batter and sprinkle topping mix on each muffin, pressing lightly.
  7. Bake for approximately 25 minutes until a toothpick comes out clean.
  8. Cool the muffins for 10 minutes in the pan, then transfer to a wire rack and drizzle with vanilla glaze before serving.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 6IUCalcium: 1mgIron: 4mg

Notes

Feel free to tweak spice levels and experiment with toppings for added flavor and texture variety.

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