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Great with a cup of coffee or hot chocolate on Christmas morning, these Gingerbread Muffins are full of spices and topped with crunchy white sugar sprinkles.
Why We Love This Recipe
- Easy to Make – Whip up the dry ingredients in one bowl and the wet ingredients in another, then combine.
- Perfect Any Time – These gingerbread muffins are delicious with a cup of coffee or tea and are perfect for snacking or grabbing a quick breakfast.
- Starbucks Copycat – This recipe tastes a lot like Starbucks Gingerbread Loaf without the icing. You could easily whip up a cream cheese icing and warm it up to drizzle on top.
recipe walk-through
How to Make Gingerbread Muffins
- Preheat your oven and line a muffin tray with baking cups.
- Combine the flour, ginger, cinnamon, baking powder, and salt in one bowl.
- In the bowl of a stand mixer, combine the butter, brown sugar, applesauce, molasses, and egg. You could also use a regular bowl and a hand mixer.
- Add the dry ingredients and milk to the wet ingredients and stir just until combined. Be careful not to overmix or your muffins will be dense. Mix until the flour has just barely disappeared.
- Scoop the batter into the baking cups. Fill them about ¾ of the way full; using an ice cream scoop is helpful for portion control.
- Sprinkle the sugar sprinkles on top of the batter. This is optional – if you don’t have the sprinkles, that’s fine.
- Bake for about 25 minutes. Cool on a wire rack.
Storage Tips
The Best Way to Store Muffins
Muffins can be stored at room temperature. Putting them in the fridge can cause them to dry out. Store in an airtight container right on your kitchen counter. They will last about 3-4 days.
You can also freeze them. Store completely cooled muffins in a freezer safe container and freeze for up to 3 months.
Recipe Tips
- Portion Control – Use an ice cream scoop or a large cookie scoop to portion out the batter.
- Toothpick Test – To check if the muffins are done baking, insert a toothpick into one of the center muffins. If it comes out clean or with just a few moist crumbs, they are done.
- Cream Cheese Icing – To add more sweetness, drizzle on a cream cheese icing. In a bowl with a hand mixer, beat 4 ounces of cream cheese with ¼ cup butter. Once smooth, mix ¾ cup powdered sugar, 2-3 tablespoons of milk and 1 teaspoon of vanilla extract. Add more milk if needed for your desired consistency. Drizzle over cooled muffins.
More Muffin Recipes
- Zucchini Carrot Oatmeal Muffins
- Lemon Blueberry Muffins
- Whole Wheat Strawberry Muffins
- Chocolate Chip Muffins
- Blueberry Streusel Muffins
- Morning Glory Muffins
Gingerbread Muffins
Ingredients
- 2 1/2 cups All-purpose flour
- 1 1/2 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Butter melted and cooled
- 1/2 cup Brown sugar
- 1/4 cup Applesauce
- 1/2 cup Molasses
- 1 Egg
- 3/4 cup Milk
- White sugar sprinkles optional
Instructions
- Preheat oven to 350 degrees. Line a muffin tray with baking cups.
- In a medium mixing bowl, combine flour, ginger, cinnamon, baking powder and salt with a whisk. Set aside.
- In a stand mixer with the paddle attachment, stir together butter, brown sugar, applesauce, molasses and egg until combined.
- Add dry ingredients and milk and stir just until ingredients are combined. Over-mixing will result in a very dense muffin.
- Scoop batter evenly into muffin cups (Using a ice cream scoop is helpful).
- Sprinkle sugar sprinkles on top of the muffin batter.
- Bake for 25-30 minutes or until a toothpick comes out clean.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I just made these. I was worried they would be dry because the batter was very thick, but they came out very good. It wasn’t until I read back through the recipe that I realized I forgot the milk! They turned out great anyway, and I’m sure they’ll be even better next time when I remember to add the milk!
So glad you enjoyed them!