Moist gingerbread muffins are light and fluffy ginger molasses muffins that are a perfect for Christmas morning breakfast.
Originally published 12/4/13. Updated with new photos and tips 12/1/18.
Out of all of the holiday foods, the one that I eat the most year-round is gingerbread. I just love the combination of the molasses and the spices in it.
If we ever have any left over from dessert, I eat it for breakfast with a little applesauce on top (If you’ve never tried applesauce with your gingerbread, give it a shot next time. It’s such a great combo!).
So, it’s no surprise that I love Gingerbread Muffins. These guys are like light and fluffy gingerbread cupcakes, except, unlike cupcakes for breakfast, these muffins aren’t terribly unhealthy.
They are really delicious, though, and they’re just the thing for a festive breakfast.
How to make gingbread muffins
First, mix oil and sugar together. Then, whisk in molasses until combined.
Next, in egg. Add the buttermilk, and whisk until combined.
Finally, add the flour mixture, and whisk in until just combined.
How to store the muffins
The muffins should be stored in a resealable baggie or container.
How long will the muffins last
The muffins will keep for 3-4 days in a sealed container.
More gingerbread recipes!
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Moist gingerbread muffin recipe. Check out the step-by-step photos above the recipe.
- 2½ cups all-purpose flour¹
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup oil²
- 2/3 cup brown sugar packed
- 1/2 cup molasses³
- 1 large egg
- 1 1/3 cups buttermilk⁴
- 2 tablespoons sparkling sugar optional
Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
In a medium mixing bowl, combine flour, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk together oil and brown sugar.
Whisk in molasses.
Add egg, and whisk to combine.
Add buttermilk; whisk until well-combined.
Add flour mixture, and whisk until just combined.
Scoop into muffin cups. The cups will be full.
Sprinkle the tops with coarse sugar, if using.
Bake for about 20-25 minutes, or until when a toothpick inserted in the middle comes out clean.
- Be sure to aerate the flour, spoon, and level it.
- I've used melted coconut oil and vegetable oil in this recipe.
- Mild or robust ok. I don't recommend blackstrap.
- Regular or low-fat ok.
- Nutrition values are estimates.