This easy gingerbread muffin recipe is perfect for holiday brunch or Christmas baskets.
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Gingerbread muffins are a delicious option during the holidays. If you're looking for Christmas brunch ideas, try these easy muffins along with our other brunch favorites like cheesy grits, sticky buns and sausage breakfast casserole!
About This Recipe
Years ago I saw someone post a photo of gingerbread muffins on Instagram. I quickly filed that idea in my head and have been wanting to make them since. Every year, I would forget until finally this year!
Every home cook should have molasses in their pantry during the holidays. You'll need boiling water and then grab a few more ingredients to make these easy muffins.
Grocery List for Gingerbread Muffins:
- Flour (3 cups)
- Sugar (½ cup)
- Molasses (1 cup)
- Vegetable or canola oil (⅔ cup)
- Eggs (2)
- Baking soda (2 teaspoons)
- Spices (cinnamon, cloves, ginger, salt)
Click here for full recipe ingredients and instructions.
Scroll to the recipe card at the bottom of this post for the step-by-step on how to make gingerbread muffins. The general steps are as follows:
- Combine dry ingredients in medium bowl.
- Beat wet ingredients (minus water) in large bowl.
- Add dry ingredients to wet ingredients.
- Stir in boiling water.
- Divide into muffin cups.
- Bake 20 minutes in preheated 350°F oven.
These muffins take only 10 minutes to prep and about 20 minutes to bake. They bake up so beautifully! I also think I'd love these as a cupcake with frosting over top.
Top Tips and Tricks
- Find yourself cute cupcake liners to make these extra special for the holidays. I found the gingerbread cupcake liners you see in the photos at Home Goods.
- Do not over bake.
- Gift these muffins in your Christmas baskets for neighbors!
Storage and Leftovers
- Store: Store muffins in an airtight container at room temperature for up to 5 days. Click here for my tips on storing muffins.
- Freeze: Gingerbread muffins are great for the freezer! Let cool to room temperature and place in a freezer bag. Store up to 1 month in the freezer.
- Thaw: To thaw from frozen, remove from freezer and let set at room temperature for about 1 hour. Or warm in the microwave for 15 seconds at a time, flipping over each turn.
More Gingerbread Recipes
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- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 cup unsulphured molasses
- ⅔ cup vegetable oil , or canola oil
- ½ cup granulated sugar , plus additional for dusting
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
- Preheat oven to 350°F. Line two 12-count muffin pans with paper liners; set aside.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and ginger. In a large bowl, beat the molasses, oil, sugar, eggs and vanilla. Add the dry ingredients and gently mix. Add boiling water; stir to combine.
- Divide batter into muffins cups, filling about ⅔rds full. Dust the tops with sugar. Bake 20 minutes, until toothpick inserted comes out clean.
- Nutrition information is an estimate only.