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
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
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.
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!