![['Close-up side view of freshly baked gingerbread muffins, showcasing their textured top.', 'Side profile of golden-brown gingerbread muffins arranged neatly on a plate.', 'Juicy gingerbread muffins with a moist appearance, highlighted in a side view.', 'A detailed look at gingerbread muffins, emphasizing their fluffy interior and spiced top.']](https://timetocooks.com/wp-content/uploads/2026/08/gingerbread-muffins_1_U1-300x300.webp)
Gingerbread Muffins
Delight in these spiced gingerbread muffins, perfect for cozy mornings or holiday treats.
Ingredients
Dry ingredients
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet ingredients
- 1/2 cup unsulphured molasses
- 2 large eggs
- 3/4 cup vegetable oil
- 1/2 cup milk
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 Tbsp heavy cream or milk
Instructions
- Mix dry ingredients in a bowl and set aside.
- Combine molasses, eggs, oil, and milk in a larger bowl.
- Gradually mix dry into wet until just combined; batter will be thick.
- Rest batter for 15 minutes; preheat oven to 425ºF / 220ºC.
- Fill muffin liners with batter, bake at 425ºF / 220ºC for 7 min, then reduce to 350ºF / 180ºC and bake 15-19 min. Cool in pan.
- Mix powdered sugar, vanilla, and cream for glaze; dip cooled muffins and set.
Notes
For best results, do not overmix the batter to keep muffins tender.