With mellow yet flavorful warm spices and a super easy method, these Gingerbread Muffins are (dare I say it) perfect. They store really well for days and are an easy holiday breakfast or snack to share with the family.
Cozy spices and a hint of molasses make these muffins a winter favorite—especially since they are easy to make and store. They are a great addition to a make-ahead Christmas breakfast or holiday brunch, whether or not you add the gold sprinkles on top.
I love recipes like this that help introduce new flavors in an approachable way. My kids have really enjoyed these.
We love to eat them plain, with a smear of butter or cream cheese, or alongside eggs and bacon. I particularly enjoy them for my own afternoon snack with a cup of coffee.
As with all of my healthy muffins for kids, I keep the added sugars low, the nutrition varied, and the ingredients approachable. There’s some yogurt in here for extra nutrients and allergy-friendly swaps in the “Notes” section of the recipe at the bottom of the post.
(You may also like my Easy Gingerbread Cookies, Gingerbread Cake and my Gingerbread Pancakes for more cozy gingerbread flavors—and don’t forget my festive Christmas Pancakes.)
Table of Contents
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Ingredients You Need
To make this Gingerbread Muffin Recipe, here’s a look at what you need to have on hand so you know what to get from the store or from the pantry.
- Whole wheat flour: I use this type of flour for a little extra nutrition.
- Baking soda: This ensures the muffins bake through properly, so check to make sure it’s fresh.
- Ground ginger: There is a lot of ground ginger in this recipe which, along with the allspice and molasses, give it the classic gingerbread flavor.
- Ground allspice (or cloves) and cinnamon: These spices add classic gingerbread flavor.
- Brown sugar: This adds just enough sweetness in the recipe.
- Molasses: Molasses, blackstrap or another kind, helps ensure the muffins are both moist and taste like gingerbread. Look for it near the maple syrup in your supermarket. Any kind will work.
- Eggs: Eggs in muffins help them bake through and stay moist and fluffy.
- Vanilla extract: A little vanilla adds an undertone of flavor that’s really nice in gingerbread recipes.
- Plain yogurt: You can use regular whole-milk plain yogurt or Greek style. They work similarly in this recipe
- Unsalted butter: I prefer to bake with unsalted butter so I can control the salt in the recipe, so that’s what I call for here.
Ingredient Substitutions
If you don’t have molasses, you can use honey—though the flavor and color will not be the quite same.
Step-by-Step Instructions
Here’s a look at the process involved in this Gingerbread Muffin recipe. Scroll down to the bottom of the post for the full recipe, including the amounts and the timing.
Step 1. Whisk together the wet ingredients, getting any lumps out of the yogurt. It may take a minute.
Step 2. Stir together the dry ingredients. (This helps to make sure the salt and baking soda are evenly distributed.)
Step 3. Fold the dry ingredients into the wet, making sure everything is thoroughly combined.
Step 4. Divide among a prepared standard-size muffin tin. Sprinkle with decorating sugar, optional, and bake.
TIP: Please note this recipe makes 11 regular-size muffins. You can add blueberries for a burst of fresh fruit, and that option will deliver 12 muffins. In my testing, this mixture of ingredients delivered perfect and consistent results and honestly, I didn’t want to mess with it.
Frequently Asked Questions
Yes, you’ll just want to reduce the baking time and use a 24 cup mini muffin pan. See the Notes at the bottom of the recipe for the full information.
You can use coarse sugar or a colored decorating sugar. I usually use gold and it shows up beautifully.
If you want them to really taste like gingerbread, then yes. If you don’t care so much and just want the general idea of gingerbread, you can swap in an equal amount of honey.
These homemade muffins are fluffy, just sweet enough, and filled with cozy warm spices. I cannot guarantee that they taste like one from a bakery (that would depend on which bakery we’re talking about too!), but they are delicious.
How to Store
Once the Gingerbread Muffins are cooled, store in an airtight container at room temperature for 3-5 days. You can also store them in the fridge if you’d like, though they do firm up a little when cold.
To freeze muffins, let cool fully and place into a zip-top freezer bag. Remove as much air as possible, seal, and freeze for up to 6 months. Thaw at room temperature or overnight in the fridge.
Best Tips for Success
- If you don’t have molasses, you can swap in honey. The muffins will taste less like gingerbread, though.
- Serve at room temperature or slightly warm, plain or topped with butter or cream cheese.
- Dairy-free: Use vegetable or coconut oil in place of the butter and ¾ cup nondairy milk in place of the yogurt.
- Gluten-free: Use a 1:1-style gluten-free flour blend such as the one from King Arthur Flour.
- Egg-free: Omit the eggs. Add ½ cup milk and proceed with the recipe.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
Favorite Gingerbread Muffins
Ingredients
- 1 cup plain whole-milk yogurt
- 2 eggs
- ¼ cup unsalted butter (melted and cooled slightly)
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1 ¼ cups whole wheat flour
- ¼ cup brown sugar (lightly packed)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon allspice (or cloves)
- ¼ teaspoon salt
- Coarse or decorating sugar, optional (gold is pretty here!)
Instructions
- Preheat the oven to 375 degrees F. Grease 11 cups of a standard-size muffin tin with nonstick spray. (They may stick to paper liners.)
- In a large bowl, whisk together the yogurt, eggs, butter, molasses, and vanilla. (Yogurt can be lumpy so try to whisk it smooth.)
- In a separate medium bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ground ginger, allspice, and salt.
- Gently fold the flour mixture into the yogurt mixture.
- Divide the mixture among the prepared muffin tin, using ¼ cup batter in each. Sprinkle the tops with coarse or decorating sugar if desired.
- Bake for 14-16 minutes, or until a cake tester inserted into the center comes out clean. Let cool in the pan for a minute, then run a knife around the edges and transfer muffins to a wire rack to cool.
Equipment
Notes
- Once cooled, store Gingerbread Muffins in an airtight container at room temperature for 3-5 days. You can also store them in the fridge if you’d like, though they do firm up a little when cold.
- If you don’t have molasses, you can swap in honey. The muffins will taste less like gingerbread, though.
- Serve at room temperature or slightly warm, plain or topped with butter or cream cheese.
- Dairy-free: Use vegetable or coconut oil in place of the butter and ¾ cup nondairy milk in place of the yogurt.
- Gluten-free: Use at 1:1-style gluten-free flour blend such as the one from King Arthur Flour.
- Egg-free: Omit the eggs. Add ½ cup milk and proceed with the recipe.
- Stir in 1 cup blueberries if desired.
Nutrition
This post was first published October 2021.
Delicious, festive and moist! A hit !
We have made these as mini muffins twice this month already! My picky eater loves these- we added chocolate chips!
Hi Amy! 2.5 year old and I loved these!! Could I give them to my almost 11 month old? I used molasses, not honey.
Yes, I am sure they would enjoy them as well.
i don’t have brown sugar on hand, could i use organic cane sugar?
Sure
These were great. Easy to make and tasted great. I like when recipes make smallish muffins. They were not too sweet and lightly spiced which worked well for my 3 yr old. I even accidentally used ground clove instead of allspice and they still came out great.
I used honey as that’s what I had, they were the perfect sweetness. However they stuck to the muffin papers. I wonder why that is?
Hi Adriana, I recommend making them in a greased muffin tin as they do tend to stick to the paper liners.
Hi! I only have vanilla yogurt, can I use that or would it change the flavor of the muffin too much?
Wow, so good! It made exactly 11 muffins with 1/4 cup batter in each. Pleasantly sweet, but not too sweet. I put some raw sugar on top which was a treat. I used cloves instead of allspice. I also used olive oil instead of butter since it’s what I had on hand. Toddler loved them and kept asking for more! My oven runs hot and it could’ve done with maybe a minute less than the recommended 14. But that doesn’t matter. Huge hit! Thank you for sharing!
These are so amazing!! So yummy!!
These muffins are delicious! Even my 1 & 4 year old love them. Made with GF flour and still so light and fluffy.
But how can I make them spicier? I already added another 1/2 tsp cinnamon and another 1/4 tsp ginger.
Could I use silicone mini muffin tins do you think?
Sure that should be fine, just reduce the baking time slightly to make them as minis.
So delish! Both my toddler and I loved them. The gold sprinkles were a fun touch.
These are so good! I used gf flour and truvis brown sugar and they were still so good!
Could I use Greek yogurt instead of plain (it’s what I have in my fridge currently).
Yes, but also add 2 tbsp milk.
Delicious and so easy! My kids devoured them! And this mama thoroughly enjoyed them with a cup of coffee.
This recipe is so festive and delicious!
Made two batches of this already everyone loves them!
I don’t have yogurt on hand.. 🙈 Suggestions for a good swap?
You could use sour cream if you happen to have that.
I made them this weekend and used sour cream. They were delicious!
Absolutely perfect texture! I made these with my 2 year old and it wasn’t fiddly and we’re currently munching through the fruits of our labours. Authentic taste for adults to enjoy but palatable and delicious for toddlers too. Definitely doing this one again! Thank you Amy
So easy and delicious! Thank you!
Would it be possible to chill the dough? We often prep one day and bake the next. Thanks!
You could, but they may not rise the same if you put the batter into the oven when it’s very cold so I would try to let it sit at room temperature for at least 10 minutes. Or stir the baking powder/soda in right before baking.
Does the recipe stay the same if I use regular all purpose flour? Going to try these today! Thank you 🙂
It should though you may need to bake them a few more minutes. Enjoy!
Thank you! Made two batches of this already everyone loves them!
This recipe sounds delightful! Wondering what your thoughts are on making it into a loaf? I have a cute Christmas tree loaf pan I’d like to use. Thank you!
It works great as a loaf, I’ve done it in an 8×8 many times. The time it will take to bake through will depend on the size and depth of your pan. I’d do the same oven temp, start with 14 minutes, and bake for an additional 2-4 minutes until a cake tester inserted into the middle comes out cleanly. Enjoy!
Can I use almond flour to make them gluten free?
The best option is to use a cup for cup gluten free flour blend like the kind from King Arthur Flour. They’ll be mushy with only almond flour.
These are perfect! Not too sweet and flavorful with a nice texture and super quick to throw together. I did make a tiny bit of icing to make them more appealing to my kids but I think these will become a new staple. Thanks for all the great recipes you share!
Very pleased with this recipe! My toddler helped me make them, but they still came out great and that’s really saying something. My husband felt they were “health” muffins but my little picky eater ate about 5 (we did mini muffins) right out of the oven. I liked that they weren’t too sweet and still had that gingerbread flavor. I may try to intensify the spice levels next time. The batter was very forgiving as we scooped it up and put a about tablespoon sized dollop into each mini muffin cup of the pan. They rise quite a bit so fill mini cups any taller than the cup rim. Will definitely print and make this again next holiday season. Thank you!
It was very delicious with making it dairy free! I wonder how long to bake mini muffins?
Also, I love the idea of adding gold sugar and curious if it exists without dye anywhere?
Thank you for your time and sharing this great recipe.
You could look for sprinkle options from India Tree, which makes a really nice plant-based line. For mini muffins, probably in the 10-12 minute range. Glad you enjoyed them!
Fluffy, nice consistency with a nice mild flavor. I used gluten free flour.
Yum! One of our favorites. So fluffy and moist ..gives all of the cozy wintery vibes as well. Typing this as I have them baking in the oven for breakfast tomorrow …. thanks Amy!
These were DIVINE! Fluffy, gingerbread goodness. My five year old explained, “they’re so SOFT!” Definitely a recipe we’ll add to our favorites 🙂 Thank you!
I’m so glad to hear it!
Hi! Love your recipes. Can I freeze?
Yes, just let cool completely and add to a freezer bag. Remove as much air as you can and seal. You can freeze for up to 6 months. Enjoy!
Hi Amy This gingerbread muffin recipe lists only Baking soda but he photo shows baking powder too. Did I miss an ingredient ? Aldo can I make these as mini muffins and would the temp or time change? Thx you
Hi Amy
This gingerbread muffin recipe lists only Baking soda but he photo shows baking powder too. Did I miss an ingredient ? Aldo can I make these as mini muffins and would the temp or time change?
Thx you
Just go by the ingredient list, apologies for that. It’s just baking soda. And for mini muffins, same time, just reduce the baking time to about 10-12 minutes. Enjoy!
These were so good! Didn’t have cloves or all spice so just left that out and replaced the molasses with golden syrup as that’s all I had and they were still delicious
What to use in place of the yogurt if non-dairy family?
You can use a dairy free yogurt or milk. With the milk, the only difference is that the tops may be flatter.
These look SO good! Would it be ok to use black strap molasses? That’s all I have in my cabinet right now.
Yes, totally!
For those interested in substitution results … I just made these with almond milk yogurt, egg replacer, and gluten free flour (trying to ensure everyone in the family can enjoy them…) and they are delicious! I made 12 muffins as I find the gluten free flour and egg replacer combo tends to do better in smaller sized baked goods (bakes through, isn’t quite as dense, etc.) Worked beautifully, will definitely be making a batch of these for us to enjoy amid the chaos on Christmas morning. Thank you Amy!
These were a hit with the entire family. Easy enough for my 4 year old to make himself and will be in rotation throughout winter. Thank you!!
Just made these and they are divine. Prep is so easy, minimal tools needed. These are Christmas perfection. And the house smells amazing, too. I told my three year old that I plan to make these a bajillion times. Three year old approves, “that’s a great idea, mom!”
My almost 3 y.o tried gingerbread cookies for the first time last weekend and I now have these muffins in the oven. They already smell delicious. Yummy Toddler Food is my GO-TO for any new recipe I try – baking, dinner, sauces, etc. We loved the pumpkin cupcakes for his 2 birthday so much we plan on doing a repeat for his 3rd birthday. Recipes are quick, usually with staple or easy to find ingredients, and the whole family enjoys them. Thanks Amy!
Thank you for the recipes. Your recipes are easy and very approachable. I love that you make these with kids in mind. Most days my 3 year old is very picky but he always seems to love your muffin recipes. Thank you!
Do you need blackstrap molasses specifically? Your picture of ingredients has a different one.
It should work with any type!
LOVE this recipe!! Thanks so much Amy!
Both my boys loved too! The ease of putting all your recipies together is the BEST PART!
I’m so glad!
5 stars
Hi Amy,
Do you recommend plastic or silicone muffin tins,in general? Thanks ☺️💜
Hi- I use Wilton Recipe Right nonstick pans, which bake really evenly.
We all love this muffin recipe!! We use vegan options and they come out perfect! Do you think it’s possible to cook in a loaf pan vs muffins for a longer time of course? We are moving soon and the muffin pans are already packed up !
Jen, what did you use instead of butter? Did you to the oil as suggested? I want to try it with melted margarine.
Wow, these are great! Nice flavor and sweetness—not heavy at all. I love the muffins with yogurt; I’m always needing to use up the last cup. 🙂 Ha!
So easy, and the whole family loved them. I’m definitely going to make them again! Thank you for the recipe 🙂
Sounds perfect for the holidays! Is there anything we can substitute for the sugar for kids under 2 like bananas or applesauce?
I might do applesauce or apple butter (which might be the best!) for the molasses and omit the brown sugar. Though maybe 1-2 tbsp molasses for the flavor (and the sugar would be really minimal spread across the whole batch).
Delicious!!
I substituted the apple sauce as you recommended. I used about 1/2 cup apple sauce, 2 tablespoon molasses and 1 tablespoon brown sugar. I also added a small mix of hemp (for extra protein)and chia seeds as I was worried it was going to be too wet with the extra apple sauce ( decrease flour to 1 and 1/8th cup). Baked in mini muffin pan for 10 minutes and Topped with cinnadust!
As a side note- I have to thank you from the bottom of my heart for introducing me (and now my kids) to ingredients like hemp, flax and chia. We didn’t grow up eating these. My 3 year old is so picky these days and sometimes your baked goods are the only things she eats all day. So I love that your recipes are so nutritious !
Wow – these were amazing! I made them gluten-free and dairy-free using the substitutions suggested and they are delicious. Thank you again for another stellar recipe, Amy!
This is my first time posting a comment, which I had to do because these were SUCH a hit with my 2-year old (and my husband and myself)! Our son hasn’t liked anything gingerbread-flavored all season, but he ate almost an entire one in just a few minutes after taking his first bite. The flavor is exactly as Amy describes: mild but distinctive (don’t skip the molasses!), very approachable for any audience. We’ll be making them again over Christmas (and well after the holiday season is over). Thank you Amy!
You’re so welcome and I’m so glad to hear all of that!
These are fantastic! I made a batch yesterday morning and my family of three has eaten all but 2! They are especially delicious with cream cheese spread on them.
I am so glad to hear it and I agree with the cream cheese! (I’ve seen a lot of people topping with whipped cream which also sounds delish!)
Just made these and they are delicious! Smells delicious too! My girls and I loved them! Will definitely make again!
These came out terrific! I added a bit of flaxseed to the dry mixture. Great for the holiday season.
Made these tonight – they were delicious and all three of my kids loved them!
How do you make these as mini muffins?
Everything is the same but the bake time would be 10-12 minutes.
Is it crazy to attempt replacing the yogurt with pumpkin puree? I just think pumpkin & gingerbread go so well together!
It has a similar consistency so it’s possible it would work similarly!
Loved these!
Wow! These are divine and my house smells like Christmas. Beautiful spices and not overly sweet. Was out of yogurt so I subbed 3/4c applesauce + 1/4c milk and it worked so nicely. My twin toddlers are going to devour these in the morning… if husband and I don’t finish them off tonight. Thanks for all the great recipes!
I’m so glad to hear that and I’m glad to know that that applesauce method worked well!
I just made this muffin, turned out so lovely!!! It tastes so good too!! Thank you so much for this recipe, I love all your recipes as they are healthier too!!!
Muffins are just love. Waiting to try it out.