These gingerbread muffins have the best gingerbread flavor thanks to the warm spices and molasses that are mixed straight into the batter. These would be a great addition to your Christmas morning breakfast!
This recipe was originally published in December of 2020, but was updated on December 9, 2022 with newer content and fresh pictures.
This gingerbread muffin recipe produces tender muffins that are both soft and moist with every bite.
They're even topped with a sweet vanilla glaze that takes these muffins to a whole other level of delicious flavor!
Why You'll Love These Muffins
- They're ideal as a grab-n-go breakfast item.
- All you need are mixing bowls; no hand mixer needed.
- They're filled with cinnamon, ginger, and nutmeg.
- The vanilla glaze adds a touch of sweetness.
- They're perfect for the holiday season!
I love cozy spices during the cold winter months, especially inside of a warm homemade muffin.
If you're looking for a treat to put you into the holiday spirit, then these muffins are a must-bake!
What Is Lifeway Kefir?
Using Lifeway Kefir inside of baked goods adds so much extra moisture and flavor, which makes it one of my favorite ingredients to use.
Lifeway Kefir is a tart and tangy cultured milk that contains 12 live and active cultures. Just an 8-ounce serving of Lifeway lowfat milk contains 11 grams of natural protein.
In this recipe I used Lifeway Kefir Plain Whole Milk in the muffin batter and it is so good!
Check out these white chocolate peppermint cupcakes I made using Lifeway milk too!
Expert Baking Tips
- Muffin Pan: Prep your 12-count muffin pan by lining it with muffin liners. If you don’t have liners, spray each muffin cup with cooking spray. Here are the cupcake liners I use for both cupcakes and muffins.
- Folding: When you add the dry ingredients into the wet it’s very important that you fold the ingredients together. Folding: to carefully combine ingredients without stirring or beating. We do this by using a silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Muffin Batter: Fill each muffin cup just to the top with batter. I used my #24 cookie scoop to make this process a lot easier and less messy.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Leavening Agents: Both baking soda and baking powder are used so that the muffins will stand tall and have muffin tops.
- Spices: A combination of ground ginger, cinnamon, and nutmeg are used.
- Lifeway Kefir Plain Whole Milk: Makes the muffin batter super moist.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream.
- Molasses: Be sure to use a dark molasses.
Here are the step by step instructions on how to make the best gingerbread muffins.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the brown sugar, Lifeway Kefir milk, yogurt, vegetable oil, molasses, egg, and vanilla extract.
Step 3: Combine the ingredients. Add the flour mixture to the wet ingredients and use a silicone spatula to gently fold everything together until combined.
Step 4: Bake. Divide the batter up evenly, filling each muffin cup about ¾ of the way full. Bake for 15-18 minutes. Use a toothpick to check the center of the muffins for doneness.
Step 5: Cool. Allow the muffins to cool in the muffin pan for 5 minutes. Then transfer them over to a wire rack to finish cooling completely.
Step 6: Make the glaze. In a small bowl, whisk together the powdered sugar, heavy whipping cream, and vanilla extract until a glaze forms.
Drizzle over the top of the cooled muffins and serve.
Keep any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
Frequently Asked Questions
You could add a ½ cup of chocolate chips to the batter before baking. You could also top each muffin with coarse sugar. Also, you could top the muffins with a maple glaze instead of vanilla. Just use maple extract.
I have not recipe tested this, so I am not sure how the muffins would turn out. If you try it, please let me know how it turned out for you!
Yes, you can easily make a double batch of these muffins. Just bake each muffin tin separately.
It brings me so much joy to see you make my recipes. 🙂
More Christmas Breakfast Ideas
- 12-count muffin pan
- Mixing Bowls
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup brown sugar
- ½ cup Lifeway Kefir Plain Whole Milk, room temperature
- ⅓ cup yogurt (plain or vanilla), room temperature
- ⅓ cup vegetable oil (or canola)
- ¼ cup molasses
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 3 tablespoons heavy whipping cream
- ¾ teaspoon vanilla extract
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a large bowl, whisk together the brown sugar, Lifeway Kefir milk, yogurt, vegetable oil, molasses, egg, and vanilla extract. Add the flour mixture and use a silicone spatula to gently fold everything together until combined.
- Divide the batter up evenly, filling each muffin cup about ¾ of the way full. Bake for 15-18 minutes. Use a toothpick to check the center of the muffins for doneness.
- Allow the muffins to cool for 5 minutes in the pan before transfering them over to a wire rack to finish cooling.
- In a small bowl, whisk together the powdered sugar, heavy whipping cream, and vanilla extract until a glaze forms. Drizzle over the top of the cooled muffins and serve.
- Keep any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.