Gingerbread Muffins
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These scratch-made gingerbread muffins capture the cozy flavors and aromas of Christmas with warm spices, molasses, and a festive sprinkle of sanding sugar. Easy to make, they’re perfect for holiday mornings, adding a touch of homemade warmth to any gathering or celebration.
If you’re looking for the perfect holiday treat to fill your home with the warm, inviting scents of Christmas, these gingerbread muffins are exactly what you need. Made from scratch with a blend of cinnamon, ginger, and nutmeg, they capture all the cozy flavors of the season in each soft, tender bite. With just 15 minutes of prep time, they’re a simple yet special way to celebrate the holidays, adding a touch of homemade warmth to your gatherings or holiday mornings.
Baking these muffins from scratch truly enhances their rich holiday flavor. The molasses and brown sugar create a deep, naturally sweet base, while whole milk adds a creaminess that complements the spices perfectly. As they bake, the fragrant blend of spices fills the air with a familiar holiday aroma—one that recalls classic gingerbread houses and Christmas cookies. These muffins make a wonderful treat for Christmas breakfast or brunch, pairing perfectly with a cup of hot cocoa or spiced tea. A sprinkle of sanding sugar gives the tops a festive sparkle and a satisfying crunch, just right for holiday cheer.
These gingerbread muffins are designed to bake up with that beautiful, bakery-style “pillow top,” giving them a special look that’s perfect for holiday entertaining or gifting. The high-temperature start allows the muffins to rise quickly, creating a fluffy, dome-shaped top that feels festive and inviting. Whether you’re serving them on Christmas morning or bringing them to a holiday gathering, these homemade muffins offer a cozy, seasonal treat everyone will love. Warm, fragrant, and full of holiday flavor, they’re a simple yet unforgettable way to celebrate the season.
What you’ll need to Make Gingerbread Muffins
Ingredients
- all purpose flour
- baking powder
- baking soda
- salt
- cinnamon
- ginger
- nutmeg
- unsalted butter
- vegetable oil
- granulated sugar
- light brown sugar
- eggs
- molasses
- whole milk
- vanilla extract
- sanding sugar (optional)
How to Make Gingerbread Muffins
Preheat oven to 425°F. Line a muffin pan with cupcake liners and set aside. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In another bowl, whisk the butter, oil, sugar, brown sugar, and eggs.
Add in the molasses, milk, and extract. Whisk everything until combined.
Pour the dry ingredients into the wet and gently fold together with a spatula until just combined. The batter may be lumpy. For this one, we suggest skipping the an electric mixer. In order to retain the texture we are going for here, folding in with a spatula is going to be the best choice! See notes below to find out why!
Fill each cupcake liner to the top with batter. For extra crunch and texture, you can opt to top each unbaked muffin with sanding sugar before baking. The sanding sugar isn’t necessary but it’s a really nice touch.
Bake Gingerbread Muffins at 425 degrees for 5 minutes then drop the temperature to 350 degrees and continue baking for 15 minutes. Muffins are done when the tops are set and a toothpick inserted into the middle comes out clean.
Cool in the pan for 10 minutes and then move to a cooling rack to finish cooling.
Serve warm or cooled with a pat of butter.
Store covered on the counter top for 2-3 days, if they haven’t already been devoured!
Helpful Notes for Making Gingerbread Muffins
- How can I get the pillow top look I see in bakeries? To get the bakery style pillow tops on your muffins you need to make sure each wrapper is filled to the top with batter. The baking is where the magic happens. Shoot the muffins with quick heat at 425 and it will build a cast on the top of your muffins. When the temperature is dropped, the muffins will continue cooking on the inside and create the pillow top without spreading.
- What’s the deal with over mixing? For these Gingerbread Muffins you want to take care not to over mix the batter. Mix only until the ingredients are just combined. If you mix with a mixer or over mix the batter, the muffins will have a more cupcake-like texture. Over mixing can cause your muffins to become tough, dense, and compact. Additionally, you will be missing out on the rise we are going for and get more of a flat appearance.
- Why Whole Milk? These muffins will still taste good with skim milk, but the flavor with whole milk is richer and creamier. If that isn’t enough reason here are a few more! The fat in milk lends stability as the muffins bake and rise, aiding in creating the beautiful pillow top we are trying to achieve. Finally, the fat in milk helps to soften the gluten in flour resulting in a finer crumb and a softer texture.
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Ingredients
- 3 cups all purpose flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1/3 cup unsalted butter melted and slightly cooled
- 1/3 cup vegetable oil
- 1/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs large
- 1/3 cup molasses
- 1 cup whole milk
- 1 tsp vanilla extract
- sanding sugar optional
Instructions
- Preheat oven to 425°F. Line a muffin pan with cupcake wrappers. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In another bowl, whisk the butter, oil, sugar, brown sugar, and eggs. Add in the molasses, milk, and extract. Whisk everything until combined.
- Pour the dry ingredients into the wet and gently fold together with a spatula until just combined. The batter may be lumpy. *Do not use an electric mixer*
- Fill each of the cupcake wrappers to the top with batter. *Optional Sanding Sugar - You can top each unbaked muffin with sanding sugar before baking. The sugar can also be added after baking for extra crunch*
- Bake at 425 degrees for 5 minutes, drop the temperature to 350 degrees and continue baking for 15 minutes. Muffins are done when the tops are set and a toothpick inserted into the middle comes out clean.
- Cool in the pan for 10 minutes and then move to a cooling rack to finish cooling.
Tips
- Pillow Tops! To get the bakery style pillow tops on your muffins you need to make sure each wrapper is filled to the top with batter. The baking is where the magic happens. Shoot the muffins with quick heat at 425 and it will build a cast on the top of your muffins. When the temperature is dropped, the muffins will continue cooking on the inside and create the pillow top without spreading.
- Do not overmix the batter, to get the muffin texture you only need to mix until combined. If you mix with a mixer or overmix the batter, the muffins will have a more airy and fluffy texture. More like a cupcake.
- The whole milk will give you the best taste, don't skimp on the fat. The muffins will still be good with skim milk, just better with whole.
- Store covered on the counter top for 2-3 days. Wonderful eaten cooled or warmed with a little butter.
