Easy Gingerbread Muffins

Easy Gingerbread Muffins

I really hadn’t thought I’d be posting today – Christmas Eve – but I baked up these Gingerbread Muffins a few days ago and they were so delicious and so easy. And really, I thought, how useful would a Gingerbread Muffin recipe be after Christmas?

This easy to make gingerbread muffins recipe makes muffins that are generously spiced, perfectly moist and lightly sweet. Great any time, but especially nice and festive around the holidays!

So here it is. As I said … delicious! They are generously spiced, wonderfully moist, lightly sweet and you don’t even need to bust out the mixer for these ones. And because they are made with pretty common pantry items, anyone can probably bake these up in no time with stuff you already have around (because no one wants to go to the grocery store today!). These are especially perfect for someone who has been too busy to do much holiday baking, as they are so easy and festive.

Easy Gingerbread Muffins

These muffins are at their very best fresh from the oven. They keep well though. I like to re-warm them a bit in the microwave. The scent of the spices is especially nice when they’re warm. Enjoy!

And so, as I close out this little blog for the year to spend some time with my family and friends (and I really mean it this time :), I just want to wish all of you celebrating, the merriest of Christmas’, the happiest of holidays and may it be full of family, great friends and lots and lots of great food!!

Easy Gingerbread Muffins

Easy Gingerbread Muffins
Prep time
Cook time
Total time
Delicious, spicy, moist and lightly sweet muffins, especially nice to bake up around the holidays.
Recipe type: Muffins
Serves: 11-12 muffins

  • 300 grams (2 1/2 cups) all-purpose flour
  • 160 grams (3/4 cup + 1 Tbsp.) light or dark brown sugar
  • 1 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 tsp. sea salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 100 ml. (1/3 cup + 1 Tbsp.) vegetable or canola oil
  • 5 Tbsp. honey
  • 2 Tbsp. molasses - not blackstrap (or use 2 Tbsp. more honey)
  • 100 ml. (1/3 cup + 1 Tbsp.) milk

  • Powdered sugar, for garnish
  1. Preheat your oven to 350° F. Grease or line 12 muffin cups. (I used paper liners, but the muffins didn't stick at all to them, so I suspect you'd have no trouble with just greasing the pans).
  2. In a large bowl combine the flour, sugar, baking powder, cinnamon, ginger, cloves and salt.
  3. In another bowl combine the eggs, vanilla extract, oil, honey, molasses and milk.
  4. Add the wet ingredients to the dry and mix with a rubber spatula just until combined. Don’t over-mix.
  5. Evenly distribute the batter among all muffin cups (I only got 11 muffins. I filled the empty muffin cup 2/3 full with water before baking to ensure even baking) and bake in the pre-heated oven for about 28-32 minutes, or until a tester comes out clean.
  6. Garnish with a generous dusting of icing sugar.
Adapted from Vessy’s Day

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