Warm spices, a sweet vanilla glaze, and a moist interior, these Gingerbread Muffins are a must-bake this Christmas season. This easy muffin recipe is perfect for both breakfast and dessert!
The flavors of gingerbread pairs so well in many baked goods during the holiday season. These gingerbread muffins are perfectly spiced with cinnamon, ginger, and nutmeg, so they have all the feels of Christmas jammed packed inside of a soft and moist muffin.
I love muffins and I enjoy baking (and eating) muffins all year long. There's just something so exciting to me about being able to have a slightly sweet baked good for breakfast!
Plus, muffins are such a quick and easy breakfast item to whip up in the morning (less than 30 minutes!), and if they're flavored with holiday spices and topped with a vanilla glaze, I can't imagine a better morning.
Try making this gingerbread muffin recipe for Christmas morning. They will surely put a smile on your face and will get you into the holiday spirit after just one bite!
Why You NEED These Muffins:
- They're festive for the Christmas season.
- A sweet vanilla glaze is drizzled over the top.
- They are wonderfully spiced with cinnamon, ginger, and nutmeg.
- They stay soft and moist by using a combination of milk, yogurt, and vegetable oil.
- In less than 30 minutes, you will have gingerbread muffins sitting on your table!
The Secret To Moist Muffins
I've shared this secret in past recipes for some of my other muffins (Apple Crumb Muffins and Plum Streusel Muffins). No longer do you need to wonder or struggle on how to create a muffin that is moist, fluffy, and soft.
Using a combination of both milk, yogurt, and vegetable oil in this spiced gingerbread muffin recipe will give you a muffin that is moist and stays that way for days!
Yogurt is one of those ingredients I always keep in my refrigerator and will use if I want to add moisture to a baked good.
While many bakers love to use sour cream in order to achieve that soft and moist interior of a muffin, I always use yogurt because the flavor pairs well with everything else.
Baking Tips Before Starting:
- Prepare Muffin Pan: Line a 12-count muffin pan with cupcake liners (or spray with non-stick spray). Using cupcake liners makes for an easier clean-up and I like the way the muffins look.
- Molasses: I recommend using Grandma's Molasses (not sponsored). It's great for baking and isn't overly strong in flavor. Do not use blackstrap molasses in this recipe!
- Folding Ingredients: When you add the wet ingredients into the dry (this is step 3) 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 wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Storing Leftovers: Store any leftover muffins in an airtight container on the counter for up to 3 days or in the refrigerator for 5 days.
Ingredients In Gingerbread Muffins
- All-Purpose Flour: Provides body and structure.
- Baking Powder & Baking Soda: Both are used to help the muffins rise when baking.
- Cinnamon, Ginger, & Nutmeg: The three main spices for the gingerbread. Make sure to use the ground spices of each ingredient.
- Salt: Enhances all of the other flavors.
- Brown Sugar: Adds sweetness.
- Milk: Helps to make the muffins soft and moist. I used 2% milk.
- Yogurt: Either plain or vanilla yogurt works great.
- Vegetable Oil: Can also use canola. This ingredient also helps the muffins to turn out moist.
- Molasses: Adds a touch of sweetness, moisture, and beautiful light brown color.
- Egg: Helps binds all of the ingredients together.
- Vanilla Extract: Adds flavor.
How To Make Gingerbread Muffins:
This easy recipe makes a dozen gingerbread muffins. Perfect for any holiday gathering!
- Preheat the oven to 400 degrees, prepare your muffin pan, and whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl.
- In a separate bowl, whisk together the brown sugar, milk, yogurt, vegetable oil, molasses, egg, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry and fold together using a silicone spatula. Fill the cupcake liners 2/3 of the way full and bake for 15-18 minutes.
- Allow the muffins to cool for 5 minutes in the pan and then transfer them over to a wire baking rack.
Homemade Vanilla Glaze
As the muffins are cooling in the pan, make the vanilla icing.
Mix all of the ingredients together and drizzle over the top of the warm muffins ( I do this once the muffins are on the wire rack). You can either pipe on the glaze (like I did) or use a spoon or whisk.
Store any leftover muffins in an airtight container on the counter for up to 3 days or in the refrigerator for 5 days.
Recommended Baking Tools For Gingerbread Muffins:
- 12-count muffin pan
- Cupcake liners
- Silicone spatula
- Mixing bowls (I use these bowls all the time!)
- Whisk
Now you know how to make this simple yet delicious gingerbread muffin recipe!
You can enjoy these muffins with or without the vanilla glaze (although I highly recommend the glaze!).
Please let me know in the comments below how you liked these spiced gingerbread muffins. 🙂
More Festive Holiday Desserts:
Gingerbread Muffins
Equipment
- 12-count muffin pan
- Whisk
- Cupcake Liners
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/2 cup yogurt (plain or vanilla)
- 1/3 cup vegetable oil (or canola)
- 1/4 cup molasses
- 1 large egg
- 1/2 tsp vanilla extract
Vanilla Glaze:
- 1 cup powdered sugar
- 3 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners (or spray with non-stick spray).
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a medium-sized mixing bowl, whisk together the brown sugar, milk, yogurt, vegetable oil, molasses, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and fold together using a silicone spatula (stop when you see no more white flour).
- Fill the cupcake liners 2/3 of the way full (about 1 1/2 tablespoons of batter) evenly and bake for 15-18 minutes. Use a toothpick to check for doneness (the toothpick should come out clean or crumbly, not wet with batter).
- Allow the muffins to cool for 5 minutes in the pan and then transfer them over to a wire baking rack.
- Vanilla Glaze: As the muffins are cooling in the pan, make the vanilla icing. Mix all of the ingredients together and drizzle over the top of the warm muffins ( I do this once the muffins are on the wire rack). You can either pipe on the glaze (like I did) or use a spoon or whisk. Store any leftover muffins in an airtight container on the counter for up to 3 days or in the refrigerator for 5 days.
Mmm, these smell great while baking and taste amazing warm! Perfect for winter!
Oh thank you Jess! They do smell amazing while baking! 🙂