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.
Gingerbread Muffins
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 holiday breakfast or 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 muffins, 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 Gingerbread Cake and my Gingerbread Pancakes.)
Table of Contents
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Ingredients You Need
To make this muffin recipe, here’s a look at what you need to have on hand for ingredients 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.
- Salt: I add a little salt to balance the rest of the flavors and ensure the muffins are evenly flavorful.
- 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 same.
Step-by-Step Instructions
Here’s a look at the process involved in this recipe. Scroll down to the bottom of the post for the full recipe, including the amounts and the timing.
- Whisk together the wet ingredients, getting any lumps out of the yogurt. It may take a minute.
- Stir together the dry ingredients. (This helps to make sure the salt and baking soda are evenly distributed.)
- Fold the dry ingredients into the wet, making sure it’s thoroughly combined.
- Divide among a prepared standard-size muffin tin.
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 muss 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 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 these 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. They 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.
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.