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Gingerbread Muffins

Gingerbread muffins bake up soft and warmly spiced with ginger, cinnamon, cloves, and molasses. Fold the batter just until no dry streaks remain for tender muffins with springy tops and moist crumbs.
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Prep Time 15 minutes
Cook Time 22 minutes
cooling 5 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cup light brown sugar packed
  • 0.5 cup unsulfured molasses
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup whole milk
  • 1 egg large

Equipment

  • 1 standard 12-cup muffin pan

Method
 

  1. Heat the oven to 375°F and grease a standard 12-cup muffin pan or line it with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
  3. In a large bowl, whisk together the brown sugar, molasses, melted butter, milk, and egg until smooth.
  4. Add the flour mixture to the molasses mixture and fold just until no dry streaks remain; do not overmix.
  5. Divide the batter evenly among the muffin cups and bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool.

Notes

For tender muffins, fold the batter only until no dry streaks remain. Store covered in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use unsweetened oat milk and plant-based butter.