Name: Gingerbread Muffins
Prep time: 10 min
Cook time: 106 min
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 2 tsp ginger; 1 tsp cinnamon; 3/4 tsp nutmeg; 1/2 tsp salt; 1/8 tsp black pepper; 1/2 cup brown sugar (packed); 1/2 cup butter (softened); 1/2 cup molasses; 1 tbsp vanilla; 2 large eggs; 1 cup buttermilk; powdered sugar for dusting the top if desired

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Gingerbread muffins on red tray with one muffin on stack of white plates

My first memory of gingerbread was Pepperidge Farm Gingerbread Man cookies. We had them with tea at my Grandma’s house. If you’re not familiar with these cookies, they are a mildly spicy/sweet, crunchy cookie. They are delicious with tea and I still love them. But when I think of classic gingerbread I think of moist, chewy, and rich, warm flavors. If that’s your idea of gingerbread, then you will love these gingerbread muffins.

Why You’ll Love Them

Gingerbread muffins are the perfect Christmas treat. If you’re hosting a Christmas Eve brunch or Christmas breakfast, these muffins will be right at home.

They are easy to make. Although depending on how much you bake and the depth of your spice cabinet, you might need to pick up a few ingredients. Warm spices like ginger, cinnamon, and nutmeg come together with rich molasses and brown sugar for a deep brown color and complex flavor. (Note, if you haven’t used your spice sine last Christmas, it’s time to toss them and buy fresh. They lose their flavor sitting on the shelf).

These gingerbread muffins are soft, but dense and taste amazing. They go well with coffee, tea, and milk. And, I’ve been told, a nice bourbon.

Gingerbread muffins are the perfect single-serve snack. And if you have a house full of company, they are easy for guests to help themselves. They also pack well. So if you want to send a baked treat to faraway friends, these gingerbread muffins are a great option.

How to Make Gingerbread Muffins:

To make gingerbread muffins, start by preheating the oven to 350 degrees and lining 16 muffin cups with paper liners. You can also bake this batter in a loaf pan. If you choose to do that, spray the can with baking spray.

In a medium bowl, whisk together the 2 cups flour, 1 teaspoon baking soda, 2 teaspoons ginger, 1 teaspoon cinnamon, 3/4 teaspoon nutmeg, 1/2 teaspoon salt and 1/8 teaspoon of black pepper. I know, the pepper is unconventional but it helps bring out the spiciness of the warm spice. Don’t skip it. Set aside.

In the large mixing bowl of a stand mixer (or use a hand mixer), cream together the 1/2 cup brown sugar and 1/2 cup of softened butter until well combined. Then add 1/2 cup molasses and 1 tablespoon vanilla and mix well.

Add two eggs, one at a time, and continuing mixing.

Then add the flour mixture to the sugar and butter mixture alternating with the buttermilk, beginning and ending with the flour. Stir just until blended after each addition. If you are using a stand mixer you can turn the speed to low.

Using a half cup scoop, scoop batter into muffin tins until about 3/4 full.

Bake gingerbread muffins for 16-20 minutes until tops are springy and a toothpick inserted in the center comes out clean.

Cool gingerbread muffins in the pan for 10 minutes and remove from the pan to cool completely.

Store covered in an airtight container for up to 3 days. Store in the refrigerator for up to five days. Gingerbread muffins also freeze well. Defrost at room temperature and warm before serving.

Enjoy:

Before my kids were born I decided that Christmas morning would always be at my house. I wanted them to wake up in their own beds and have all day to play with their new toys. I also didn’t want to have to haul all those gifts on vacation. And except for my son’s very first Christmas, this is a tradition that I have kept for all these years. (My kids are 20, 16 and 13 this Christmas).

So, one of my Christmas morning traditions is to put out a big platter of Christmas cookies and muffins for people to munch on while we open gifts. We enjoy a big Christmas breakfast after the gifts are open. But everybody enjoys a little gingerbread muffin while we’re gathered in front of the tea.

Gingerbread muffins can be served warm, delicious with some melted butter or honey, or room temperature. I also happen to love them with lemon curd (especially homemade). A pretty dusting of confectioners sugar also makes these gingerbread muffins holiday ready.

Happy Eating!

PS: Want more delicious muffins to serve on Christmas morning? Try these Lemon Poppyseed Muffins or Key Lime Pie Muffins. I love citrus at Christmas time!