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Updated: October 22, 2021/ First Posted: October 25, 2021Amy Palanjian Leave a Comment

With mellow, yet flavorful warm spices and a super easy method, these Gingerbread Muffins are (dare I say it) perfect. They store really well for days and are an easy holiday breakfast or snack to share with the family.

Gingerbread Muffins

Cozy warm spices and a hint of molasses makes these muffins a winter favorite—especially since they are both easy and store so well. They are a great addition to a holiday breakfast or brunch, whether or not you add the gold sprinkles on top.

I love recipes like this that help introduce new flavors in an approachable way and have really enjoyed sharing these with my own kids.

We love to eat them plain, with a smear of butter or cream cheese, or alongside eggs and bacon.

I particularly enjoy them for my own afternoon snacks with a cup of coffee.

As with all of my muffins, I did try to keep the added sugars low, the nutrition varied, and the ingredients approachable. There’s some yogurt in here for extra nutrients and allergy-friendly swaps if you need them in the “Notes” section of the recipe at the bottom of the post.

Ingredients You Need

To make this recipe you need:

TIP: If you don’t have yogurt, you can use milk. If you don’t have molasses, you can use honey—though know the flavor and color will not be the same.

Step-by-Step Instructions

Here’s a look at the process involved in this recipe. Scroll down to the bottom of the post for the full recipe.

• Whisk together the wet ingredients, trying to get any lumps out of the yogurt.
• Stir together the dry ingredients. (This helps to make sure the salt and baking soda are evenly distributed.)
• Fold the dry ingredients into the wet.
• Divide among a prepared standard size muffin tin.

TIP: Please note that this recipe makes 11 regular size muffins, which I realize is not normal—but in my testing, this mixture of ingredients delivered perfect and consistent results and honestly, I didn’t want to muss with it.

Frequently Asked Questions

Best Tips for Success

• Once cooled, store in an airtight container at room temperature for 3-5 days. You can also store them in the fridge if you’d like though they do firm up a little when cold.
• If you don’t have molasses, you can swap in honey. They will taste less like gingerbread though.
• Serve room temperature or slightly warm plain or topped with butter or cream cheese.
• Dairy-free: Use vegetable or coconut oil in place of the butter and ¾ cup nondairy milk in place of the yogurt.
• Gluten-free: Use at 1:1 style gluten-free flour blend such as the one from King Arthur Flour.
• Egg-Free: Omit the eggs. Add ½ cup milk and proceed with the recipe.
• You may also like Christmas Cut-Out Cookies, Easy Sugar Cookies, Gingerbread Cookies, and Apricot Balls.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

Favorite Gingerbread Muffins

Amy Palanjian

With mellow, yet flavorful warm spices and a super easy method, these Gingerbread Muffins are (dare I say it) perfect.

Prep Time 10 mins

Cook Time 14 mins

Total Time 24 mins

Course Breakfast

Cuisine American

Servings 11 (Makes 11 regular size muffins)

Calories 152 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 1 cup plain whole milk yogurt
• 2 eggs
• 1/4 cup unsalted butter (melted and cooled slightly)
• ¼ cup molasses
• 1 teaspoon vanilla extract
• 1 1/4 cups whole-wheat flour
• ¼ cup brown sugar (lightly packed)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon allspice (or cloves)
• 1/4 teaspoon salt
• Coarse or decorating sugar, optional (gold is pretty here!)

Instructions 

• Preheat the oven to 375 degrees F. Grease 11 cups of a standard size muffin tin with nonstick spray.

• In a large bowl, whisk together the yogurt, eggs, butter, molasses, and vanilla. (Yogurt can be lumpy so try to whisk It smooth.)

• In a separate medium bow, whisk together the flour, brown sugar, baking soda, cinnamon, ground ginger, allspice, and salt.

• Gently fold the flour mixture into the yogurt mixture.

• Divide the mixture among the prepared muffin tin, using ¼ cup batter in each. Sprinkle the tops with coarse or decorating sugar if desired.

• Bake for 14-16 minutes, or until a cake tester inserted into the center comes out cleanly.

Notes

• Once cooled, store in an airtight container at room temperature for 3-5 days. You can also store them in the fridge if you’d like though they do firm up a little when cold.
• If you don’t have molasses, you can swap in honey. They will taste less like gingerbread though.
• Serve room temperature or slightly warm plain or topped with butter or cream cheese.
• Dairy-free: Use vegetable or coconut oil in place of the butter and ¾ cup nondairy milk in place of the yogurt.
• Gluten-free: Use at 1:1 style gluten-free flour blend such as the one from King Arthur Flour.
• Egg-Free: Omit the eggs. Add ½ cup milk and proceed with the recipe.

Nutrition

Serving: 1muffinCalories: 152kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 44mgSodium: 179mgPotassium: 219mgFiber: 2gSugar: 12gVitamin A: 196IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Keyword gingerbread muffins

Filder Under:Breakfast, Dairy-Free, Egg-Free, Gluten-Free, Holiday, Muffins, Nut-Free, Recipes, Snacks, Vegetarian