These easy ginger muffins are generously spiced, perfectly moist and lightly sweet. Great to enjoy any time or year, but especially nice and festive around the holidays!
These gingerbread muffins 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.
Ingredients and Substitutions
Brown Sugar – you can use either light brown sugar or dark brown sugar for these muffins. Obviously, there will be a slight difference with the finished muffins. The muffins made with dark brown sugar will be darker in colour, with a slightly richer molasses flavour.
Molasses – use “Fancy” molasses for these muffins, as Cooking Molasses and Blackstrap molasses is too strong in flavour and will overwhelm the spices.
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!
Storing and Freezing
Store cooled muffins in an airtight container at room temperature for 2-3 days. These ginger muffins will also freeze beautifully, up to 3 months.
Get the Recipe: Easy Gingerbread Muffins
- 2 1/2 cups all-purpose flour, spooned and levelled (300g)
- 3/4 cup + 1 Tablespoon light or dark brown sugar, (160g)
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup + 1 Tablespoon vegetable or canola oil, (100ml)
- 5 Tablespoons honey, or golden syrup
- 2 Tablespoons Fancy molasses , not blackstrap (or use 2 Tbsp. more honey)
- 1/3 cup + 1 Tablespoon milk, (100ml)
- Powdered sugar, for garnish
- Preheat your oven to 350° F (not fan assisted) 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).
- In a large bowl combine the flour, sugar, baking powder, cinnamon, ginger, cloves and salt.
- In another bowl combine the eggs, vanilla extract, oil, honey, molasses and milk.
- Add the wet ingredients to the dry and mix with a rubber spatula just until combined. Don’t over-mix.
- 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 20-30 minutes, or until a tester comes out clean. (Baking time will vary based on oven/pan and size of muffins).
- Garnish with a generous dusting of icing sugar.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!