Gingerbread Muffins Recipe - Easy Dessert Recipes (2024)

• ▢ ½ cup unsalted butter 113 grams, room temperature (1 stick)
• ▢ ½ cup brown sugar 107 grams
• ▢ 2 large eggs 100 grams, room temperature
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ ½ cup unsulphured molasses 170 grams
• ▢ 2½ cups all-purpose flour 300 grams
• ▢ 1 teaspoon baking soda 6 grams
• ▢ 1 teaspoon ground cinnamon 3 grams
• ▢ 1 teaspoon ground ginger 3 grams
• ▢ ½ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground cloves
• ▢ ½ cup milk 114 grams, room temperature
• ▢ Coarse sugar optional, for topping

• Preheat oven to 350°F and line a 12-count muffin tin with paper liners. Set aside.

  

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until well combined, about 2 minutes.

  ½ cup unsalted butter, ½ cup brown sugar

• Add the eggs and vanilla. Mix until just combined, scraping down the sides of the bowl as needed.

  2 large eggs, 1 teaspoon pure vanilla extract

• Add the molasses and mix until combined.

  ½ cup unsulphured molasses

  

• In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and cloves.

  2½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves

• With the mixer on low speed, alternate between adding the dry ingredients and the milk in batches – ⅓ flour, ½ milk, ⅓ flour, last ½ milk, last ⅓ flour. Mix just until combined.

  ½ cup milk

  

• Divide the batter between the muffin pans, filling each one ¾ of the way full. Top with a sprinkle of coarse sugar, if desired.

  Coarse sugar

  

• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

• Transfer the muffins to a wire rack and let cool before serving.

  

• Do not overmix your batter! This will give you dry muffins.
• Check your muffins with a toothpick to make sure they’ve baked all the way through before you remove them.
• Add a simple powdered sugar glaze to these muffins or add a slab of butter to the inside.
• Nutritional information does not include optional ingredients.

Storage: Store gingerbread muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months

Nutrition Facts

Gingerbread Muffins Recipe

Amount Per Serving (1 muffin)

Calories 257Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 49mg16%

Sodium 115mg5%

Potassium 277mg8%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 20g22%

Protein 4g8%

Vitamin A 293IU6%

Vitamin C 1mg1%

Calcium 61mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.