Craving a taste of the holidays? These gingerbread muffins are sure to hit the spot!
Molasses and brown sugar provide the perfect balance of sweetness, while sour cream keeps them delightfully moist.
But what I love most is the crunchy turbinado sugar topping! It adds an irresistible texture contrast I know you’ll adore.
I know gingerbread is usually only for fall, but these muffins are so delightful, you’ll want to make them year-round.
Why You’ll Love These Gingerbread Muffins
Moist and Tender Texture: The brown sugar, sour cream, and minimal mixing ensure the most tender crumb.
Simple Preparation: All it takes is a little stirring – you don’t even need a mixer! How’s that for a hassle-free baking experience?
Irresistible Taste: The blend of molasses and spices delivers a deep, comforting taste that captures the essence of traditional gingerbread in every mouthful.
Make-Ahead Magic: Prepare these muffins in advance for busy mornings or unexpected guests. They stay fresh for up to a week and even freeze well!
Ingredients
- All-Purpose Flour: The foundation of these fluffy muffins, providing structure and texture.
- Baking Powder and Baking Soda: The dynamic leavening duo that helps the muffins rise to perfection.
- Salt: A pinch to balance and enhance the sweet and spicy flavors.
- Ground Cinnamon, Ginger, and Cloves: The iconic spice trio that infuses each bite with cozy, warm notes.
- Unsalted Butter: Adds rich flavor and keeps the muffins deliciously moist.
- Molasses: The deep, dark secret to gingerbread’s complex sweetness and gorgeous color.
- Brown Sugar: Provides a caramel-like sweetness and helps create a tender crumb.
- Large Eggs: Act as a binding agent and contribute to the muffins’ soft, tender texture.
- Vanilla Extract: Enhances all the flavors and adds a subtle, sweet aroma.
- Milk and Sour Cream: Add moisture and richness, ensuring a smooth, creamy batter.
- Turbinado Sugar (optional): A crunchy, sparkly topping that adds an extra touch of sweetness and texture.
How to Make Gingerbread Muffins
Serve these babies fresh out of the oven with a pat of butter and get ready to savor the cozy, comforting flavors of gingerbread in muffin form.
They’re fantastic with a mug of coffee or tea on a chilly morning. And since they’re so quick, you can even whip them up before work or school.
1. PREHEAT the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
2. MELT the butter in 20-second intervals until smooth. Add the molasses and whisk to combine.
3. WHISK the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves until evenly combined.
4. MIX the rest of the ingredients into the butter/molasses, then pour into the dry ingredients and stir by hand until no streaks of flour remain.
5. FILL the muffin cups to the top and sprinkle with turbinado sugar.
6. BAKE for 5 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for 12-15 minutes.
7. COOL in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Tips For the Best Gingerbread Muffins
Before these even came out of the oven, I swooned at how my kitchen smelled like a cozy winter wonderland!
The combination of warm spices like cinnamon, ginger, and cloves is absolutely irresistible.
But before you get mixing, check out these top tips!
- Proper flour measurement. Measure the flour by weight for best accuracy. If using volume, spoon it into the measuring cup and level off the top.
- Room temperature ingredients. Ensure the eggs, milk, and sour cream are at room temperature to help the batter mix more evenly and rise better.
- Do not overmix. Combine the wet and dry ingredients by hand until you no longer see streaks of flour. Overmixing can lead to dense and chewy textures.
- Butter cooling. Mix in the molasses then let it cool. If you add the eggs right out of the microwave, they might scramble.
- Molasses choice. Use unsulfured molasses for a milder, sweeter flavor. Blackstrap molasses can be too strong and bitter for some tastes.
- Baking temperature. Start baking at 425°F for the first 5 minutes, then reduce to 350°F. This helps the muffins rise quickly and form a nice dome.
- Bake in batches. Bake 6 muffins at a time in a 12-cup pan. Spread them out with gaps between each (add a little water to the empty lots), then they have room to grow.
- Check doneness early. Start checking them a couple of minutes before the suggested baking time to prevent overbaking and dryness.
How to Store
Serve these gingerbread muffins for breakfast, as an afternoon treat, or even as a cheeky dessert with caramel and vanilla ice cream (my fave!), and I guarantee you won’t see leftovers.
But if you happen to have some, here’s what to do:
To Store: Place cooled muffins in an airtight container lined with paper towels. Store at room temperature for up to 3 days or in the refrigerator for up to a week.
To Freeze: Wrap individual muffins tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months and thaw at room temperature before serving.
To Reheat: Warm refrigerated muffins in the microwave for 10-15 seconds. Alternatively, heat in a 300°F oven for 5-7 minutes until warmed through.
More Tender Muffins You Have to Try
Peach Streusel Muffins
Pumpkin Banana Muffins
Snickerdoodle Muffins
Pumpkin Cream Cheese Muffins
Gingerbread Muffins
12
servings15
minutes20
minutes261
kcalThese ultra-moist and flavorful gingerbread muffins are packed with warm spices and topped with a crunchy sprinkle of turbinado sugar.
Ingredients
1/2 cup unsalted butter
1/2 cup molasses
2 1/2 cups (300g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 cup sour cream
turbinado sugar, for sprinkling (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners (or grease with nonstick cooking spray).
- In a medium, heat-proof bowl, melt the butter in 20-second intervals until no lumps remain. Add the molasses and carefully whisk to combine. Set aside to cool.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves until everything is evenly combined.
- In the butter/molasses bowl, add the sugar, eggs, vanilla, milk, and sour cream. Mix until well combined, then pour into the dry ingredients. Stir gently by hand with a spatula just until no streaks of flour are visible.
- Divide the batter evenly between the prepared muffin cups, filling each to the top. Sprinkle the tops generously with turbinado sugar, if using.
- Bake for 5 minutes, then reduce the oven temperature to 350°F (175°) without opening the door. Continue baking for an additional 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- For extra flavor, add the zest of one orange to the batter. Or try an orange glaze (2 tablespoons OJ + 1 cup powdered sugar).
- Enjoy these gingerbread muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
