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 on counter

Gingerbread Muffins

Cozy warm spices and a hint of molasses makes these muffins a winter favorite—especially since they are both easy and store so well. 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 and have really enjoyed sharing these with my own kids.

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 snacks with a cup of coffee.

As with all of my muffins, I did try to 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 if you need them in the “Notes” section of the recipe at the bottom of the post.

ingredients in gingerbread muffins

Ingredients You Need

To make this recipe you need:

  • Whole wheat flour: I use this type of flour for a little extra nutrition.
  • Baking soda: This ensures that the muffins bake through properly, so check to make sure that it’s fresh.
  • Cinnamon
  • 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)
  • Salt
  • Brown sugar
  • Blackstrap molasses: This helps ensure that the muffins are both moist and taste like gingerbread. Look for it near the maple syrup in your supermarket.
  • Eggs
  • Vanilla extract
  • Plain yogurt: You can use regular whole milk plain yogurt or Greek style. They work similarly in this recipe
  • Unsalted butter
  • Blueberries, optional

TIP: If you don’t have yogurt, you can use milk. If you don’t have molasses, you can use honey—though know the flavor and color will not be the same.

how to make gingerbread muffins step by step

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.

  1. Whisk together the wet ingredients, trying to get any lumps out of the yogurt. It may take a minute.
  2. Stir together the dry ingredients. (This helps to make sure the salt and baking soda are evenly distributed.)
  3. Fold the dry ingredients into the wet, making sure it’s thoroughly combined.
  4. Divide among a prepared standard size muffin tin.

TIP: Please note that this recipe makes 11 regular size muffins if you don’t use the blueberries, which I realize is not normal—but in my testing, this mixture of ingredients delivered perfect and consistent results and honestly, I didn’t want to muss with it.

gingerbread muffins on wire rack

Frequently Asked Questions

Can I make these as mini muffins?

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.

What decorating sugar can I use on top?

You can use coarse sugar or a colored decorating sugar. I usually use gold and it shows up beautifully.

Do I have to use molasses?

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.

Do these taste like bakery-style Gingerbread Muffins?

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.

stack of gingerbread muffins with kids mug

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, 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 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.
  • You may also like Christmas Cut-Out Cookies, Easy Sugar Cookies, Gingerbread Cookies, and Apricot Balls.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

gingerbread-muffins-on-counter

Favorite Gingerbread Muffins

With mellow, yet flavorful warm spices and a super easy method, these Gingerbread Muffins are (dare I say it) perfect.
5 from 10 votes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Cuisine American
Course Breakfast
Calories 152kcal
Servings 11 (Makes 11 regular size muffins)

Ingredients

  • 1 cup plain whole milk yogurt
  • 2 eggs
  • 1/4 cup unsalted butter (melted and cooled slightly)
  • ¼ cup molasses
  • 1 teaspoon vanilla extract
  • 1 1/4 cups whole-wheat flour
  • ¼ cup brown sugar (lightly packed)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon allspice (or cloves)
  • 1/4 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.
  • 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 bow, 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 cleanly.

Notes

  • 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.
  • If you don’t have molasses, you can swap in honey. They will taste less like gingerbread though.
  • Serve 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.

Nutrition

Serving: 1muffin, Calories: 152kcal, Carbohydrates: 22g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 179mg, Potassium: 219mg, Fiber: 2g, Sugar: 12g, Vitamin A: 196IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    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!

  2. Sounds perfect for the holidays! Is there anything we can substitute for the sugar for kids under 2 like bananas or applesauce?

    1. 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).

  3. 5 stars
    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!

  4. 5 stars
    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!

  5. 5 stars
    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.

    1. 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!)

  6. 5 stars
    Just made these and they are delicious! Smells delicious too! My girls and I loved them! Will definitely make again!

  7. Is it crazy to attempt replacing the yogurt with pumpkin puree? I just think pumpkin & gingerbread go so well together!

  8. 5 stars
    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!

  9. 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!!!