Warm, spicy muffins fresh from the oven are one of my favorite easy comforts for chilly afternoons. These Spiced Gingerbread Muffins marry molasses, warm spices, and a tender crumb so every bite feels like fall in your kitchen. I’ve made them many times for friends and family — they’re forgiving, quick, and consistently cozy.
Why Make This Recipe
- Deep, classic gingerbread flavor from molasses and ground ginger that tastes like a warm hug.
- Quick to prepare: batter comes together in about 15 minutes, so you can bake on a whim.
- Versatile for breakfasts, snacks, or dessert — they travel well for potlucks or school lunches.
- Uses pantry spices and common ingredients; no specialty shopping required.
- Personal note: I love these because the molasses aroma fills the house and the tops get a slight crackle that everyone notices first.
I often pair them with a savory main like a cheddar bay biscuit seafood pot pie on colder evenings.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 18–22 minutes at 375°F (190°C)
- Total time: about 35 minutes (including cooling)
- Servings: 12 muffins
- Difficulty: Easy
- Method: Combine dry and wet ingredients separately, fold together briefly, portion into a lined muffin tin, and bake until a toothpick comes out clean.
My Experience Making This Recipe
I tested this recipe across three batches to dial in spice balance and texture. Early trials were too dense; switching to a quick mix-and-fold method and ensuring fresh baking powder fixed that. I also found a brief rest of 5 minutes in the pan after baking helps the tops set without cracking too much.
How to Make Spiced Gingerbread Muffins
Start by preheating your oven to 375°F (190°C) and lining a 12-cup muffin tin with paper liners or greasing each cup. Whisk dry ingredients (all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, salt) in one bowl; in another, combine melted butter, brown sugar, molasses, egg, milk, and vanilla. Pour wet into dry and stir just until combined — small lumps are fine. Scoop batter into the prepared tin about 3/4 full and bake 18–22 minutes until a toothpick comes out with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a rack to finish cooling.
Ingredients (tested)
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp fine salt
- 1/2 cup (115 g) unsalted butter, melted (or 1/3 cup neutral oil)
- 1/3 cup (113 g) molasses
- 1 large egg, room temperature
- 1 cup (240 ml) milk (or buttermilk for tang)
- 1 tsp vanilla extract
Optional: sanding sugar for tops, 1/2 cup chopped crystallized ginger or chopped nuts folded in
Equipment tip: use an ice cream scoop to portion batter evenly for uniform bake times.
Expert Tips for Success
- Measure flour properly by spooning into the cup and leveling — packed flour makes dense muffins.
- Don’t overmix: stop when dry streaks disappear to keep the crumb tender.
- Use room-temperature egg and milk so the melted butter doesn’t seize; it helps the batter emulsify.
- Check oven accuracy with a thermometer and rotate the pan once if your oven has hot spots.
- For deeper flavor, let the batter rest 10 minutes before baking or refrigerate overnight; the spices meld and the crumb improves — a trick I borrow from slow-simmered stews like this witchs cauldron beef stew for slow flavor development.
How to Serve Spiced Gingerbread Muffins
- Serve warm with a smear of salted butter or a dollop of crème fraîche for contrast.
- Make them into dessert by topping with whipped cream and a drizzle of maple syrup.
- Pack them for lunchboxes or autumn picnics — they’re sturdy and portable.
- For a playful fall dessert tray, pair with baked apples or a small side of apple pie tacos.
Storage and Reheating Guide
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days wrapped in plastic or sealed container. Freeze individual muffins (double-wrap in plastic, then a freezer bag) for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes or microwave on medium for 25–40 seconds until warm. To preserve texture, thaw in the refrigerator overnight before oven reheating.
Recipe Variations
- Gluten-free: swap 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if your blend lacks it. Bake the same temperature but watch for slight changes in bake time.
- Dairy-free: use neutral oil (canola or melted coconut) instead of butter and plant milk (soy or oat) in place of dairy.
- Extra-ginger: fold in 1/2 cup chopped crystallized ginger or 2 tbsp grated fresh ginger for a brighter kick.
- Streusel-topped: make a simple streusel (3 tbsp flour, 2 tbsp brown sugar, 2 tbsp cold butter) and sprinkle before baking for a crunchy top.
Nutritional Highlights
- These muffins provide quick carbohydrates for energy and a modest amount of protein from the egg and milk.
- Molasses contributes iron and trace minerals compared with refined sugar alone.
- Allergen note: contains wheat, egg, and dairy (or adapt as noted for dairy-free and gluten-free). Aim for one muffin per serving when watching portions — they’re rich and satisfying.
Troubleshooting Common Issues
- Muffins are dense: likely overpacked flour or overmixed batter; measure flour properly and mix gently.
- Tops crack excessively or batter spills: your oven may be too hot — confirm with an oven thermometer and try 350°F (175°C) if problems persist.
- Muffins stick to liners: let them cool fully before removing or brush with a little melted butter before adding liners next time to help release.
Frequently Asked Questions
Q: Can I use molasses substitute like dark corn syrup?
A: Molasses gives a unique flavor and slight acidity that reacts with baking soda; dark corn syrup will add sweetness but flatten the gingerbread note. If using a substitute, reduce liquid slightly and consider adding 1 tsp apple cider vinegar to mimic acidity.
Q: What’s the best way to keep muffins moist for multiple days?
A: Store them in an airtight container with a slice of apple or a piece of bread to gently maintain moisture for 2–3 days. Refrigeration helps but can dry them; reheat briefly to restore softness.
Q: Can I make this batter the night before?
A: Yes — refrigerate the mixed batter in a covered bowl overnight. Bring to room temperature 20–30 minutes before baking and add a touch more milk if it looks very thick. The resting time mellows spices and can improve texture.
Q: Why are my muffins unevenly browned?
A: Uneven browning often comes from hot spots in the oven or differing batter amounts. Use an oven thermometer, rotate the pan halfway through baking, and portion batter with a scoop for consistency.
Conclusion
If you enjoy seasonal bakes, you might also like this linked fall muffin recipe for a different spice profile: Pumpkin Spice Muffins: A Fall Treat Recipe – Stephanie’s Dish.
Spiced Gingerbread Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Warm, spicy muffins that are perfect for chilly afternoons, bringing classic gingerbread flavor from molasses and spices.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp fine salt
- 1/2 cup (115 g) unsalted butter, melted
- 1/3 cup (113 g) molasses
- 1 large egg, room temperature
- 1 cup (240 ml) milk
- 1 tsp vanilla extract
- Optional: sanding sugar for tops, chopped crystallized ginger or chopped nuts
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup.
- In one bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
- In another bowl, combine the melted butter, brown sugar, molasses, egg, milk, and vanilla.
- Pour the wet ingredients into the dry and stir just until combined — small lumps are fine.
- Scoop batter into the prepared tin about 3/4 full.
- Bake for 18–22 minutes until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
For deeper flavor, let the batter rest 10 minutes before baking or refrigerate overnight to improve spice melding.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American