Name: Spiced Gingerbread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup butter or oil; 1 cup brown sugar; 3/4 cup molasses; 2 large eggs; 1 cup milk or buttermilk

Jump to Recipe·Print Recipe

Table of Contents

Spread the love

I love the smell of molasses and warm spices on a cool morning — these Spiced Gingerbread Muffins are that cozy feeling in muffin form. They’re tender, warmly spiced, and easy to make, which is why they’ve become a fall staple in my kitchen. If you like comforting seasonal bakes, you might also enjoy this cozy butternut squash casserole for dinner tonight.

Why Make This Recipe

Deep, comforting flavor: molasses and ginger create a rich, autumnal profile that’s not too sweet.
Quick and convenient: ready from bowl to table in about 35 minutes, perfect for busy mornings.
Versatile for occasions: lovely for brunches, bake sales, or a warming snack by the fire.
Crowd-pleaser with simple ingredients you likely have on hand.
Personal insight: I love this recipe because the spices smell like fall the minute you open the oven, and small tweaks (like candied ginger) make it feel special — similar to the fun of baking apple pie cupcakes for company.

Recipe Overview

Prep time: 10 minutes
Cook time: 18–22 minutes at 375°F (190°C)
Total time: 30–35 minutes
Servings: 12 standard muffins
Difficulty: Easy
Method: Muffins are mixed with the muffin method (wet ingredients combined, dry whisked, then gently folded together) and baked in a standard 12-cup muffin tin. If you like hearty sides, try pairing with a stew like this hearty Moroccan chickpea stew at dinner.

My Experience Making This Recipe

I tested these muffins several times to balance sweetness and spice; one trial had too much molasses, so I reduced it for a gentler, more rounded flavor. I also learned that folding the batter just until streaks disappear keeps the crumb tender and avoids dense muffins.

How to Make Spiced Gingerbread Muffins

Start by preheating the oven to 375°F (190°C) and lining a 12-cup muffin tin with paper liners or brushing each cup with melted butter. Whisk the dry ingredients (flour, baking powder, baking soda, ground ginger, cinnamon, cloves, salt) in one bowl, and blend the wet (butter or oil, brown sugar, molasses, eggs, and milk or buttermilk) in another. Combine wet into dry with a few gentle folds — a few streaks are OK — then portion into the tin and bake 18–22 minutes until a toothpick comes out clean. Let cool 5 minutes in the pan, then transfer to a rack.

Expert Tips for Success

Measure flour correctly: spoon flour into the cup and level it off to avoid dry, dense muffins.
Don’t overmix: fold only until the batter is homogenous; overmixing develops gluten and makes muffins tough.
Use room-temperature eggs and dairy: they emulsify better, giving a lighter texture and consistent rise.
Molasses balance: use about 1/4 cup (60 ml) for a deep gingerbread flavor; reduce to 2 tbsp if you prefer milder sweetness.
Equipment tip: use an oven thermometer and a light-colored muffin pan for even baking; dark pans can brown bottoms too quickly.

How to Serve Spiced Gingerbread Muffins

Classic: warm with a pat of butter and a hot mug of coffee or chai.
With spread: cream cheese or orange glaze brightens the molasses notes — a thin lemon or orange glaze adds great contrast.
For brunch: plate alongside a savory fall salad with maple-lime dressing and fresh fruit for balance.
Gift idea: cool completely, wrap in parchment, and tie with twine for thoughtful neighbor treats.

Storage and Reheating Guide

Store cooled muffins in an airtight container at room temperature for up to 2 days to maintain tenderness. For longer storage, freeze in a single layer on a baking sheet until firm (about 1 hour), then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 8–12 minutes, or microwave a thawed muffin 20–30 seconds to warm through — avoid overheating, which dries them out.

Recipe Variations

Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it; bake the same temperature but check doneness a few minutes earlier.
Dairy-free: replace butter with light olive oil or melted coconut oil and use almond or oat milk. Use dairy-free yogurt or buttermilk substitute (milk + 1 tbsp vinegar).
Ginger-forward: fold in 1/3 cup finely chopped crystallized ginger for bursts of heat and texture.
Streusel-topped: mix 1/3 cup flour, 2 tbsp brown sugar, 2 tbsp cold butter, and a pinch of cinnamon and sprinkle before baking for a crunchy top — works well for brunch.

For a complementary fall side, try the apple-spiced idea in this apple-spiced stuffed sweet potatoes as an inspiration.

Nutritional Highlights

Whole-grain option: swap half the all-purpose flour for whole-wheat pastry flour to add fiber and a nuttier flavor.
Spices like ginger and cinnamon have anti-inflammatory properties and pair well with moderate sugar for comfort without excess.
Allergen note: contains egg and gluten by default; see variations above for gluten-free and dairy-free adaptations. Aim for one muffin per serving as a reasonable portion (about 150–200 kcal depending on ingredients).

Troubleshooting Common Issues

Muffins sink in the center: likely underbaked or oven temperature too low; confirm 375°F with an oven thermometer and bake until a toothpick comes out with a few moist crumbs.
Tops crack too much or brown too quickly: oven may be too hot or pan is dark. Lower oven 25°F (15°C) or use a light-colored pan.
Dry crumb: overbaking or too much flour. Check bake time at 18 minutes and perform the toothpick test; ensure you measure flour properly.

Frequently Asked Questions

Q: Can I make batter ahead and bake later?
A: Yes — you can refrigerate the mixed batter in an airtight container for up to 24 hours. Bring to room temperature (~30 minutes) and give a gentle stir before scooping and baking; the leavening may be slightly less active, so add 1/8 tsp extra baking powder if you plan to wait the full 24 hours.

Q: Can I substitute baking powder for baking soda or vice versa?
A: Baking soda requires an acid (molasses, buttermilk) to work; it’s included for browning and lift. If you only have baking powder, use about 3 times the baking soda amount, but reduce sodium by checking for taste differences. Keeping the original balance yields the best texture.

Q: How do I get a better rise and domed top?
A: Start with a very hot preheated oven (375°F) and avoid overfilling the cups; fill to about 3/4–7/8 full. Using room-temperature baking ingredients and not overmixing helps the batter trap steam for a good lift.

Q: Can I make mini muffins or jumbo muffins with this recipe?
A: Yes. For mini muffins, reduce bake time to 10–12 minutes; for jumbo, increase to about 22–28 minutes and possibly lower oven to 350°F (175°C) to ensure the centers bake without burning the edges. Adjust times and watch closely.

Conclusion

If you enjoy fall baking and want another seasonal muffin idea, this Pumpkin Spice Muffins: A Fall Treat Recipe – Stephanie’s Dish offers a different spice profile that pairs nicely with gingerbread flavors.