Fill your home with the heavenly aroma of molasses, cinnamon, ginger and cloves with this easy recipe for healthier Gingerbread Muffins.
These light, tender and moist Gingerbread Muffins, or what my kids like to call Christmas muffins, are sweetened with molasses and brown sugar and spiced with my favourite trio of warming spices: ginger, cinnamon and cloves.
How to Make Gingerbread Muffins
These muffins are made with common holiday baking pantry ingredients, come together quickly and can easily be mixed by hand.
Since gingerbread lattes are so delicious I decided to incorporate a bit of coffee flavour into these muffins. But if you're not a coffee drinker you can use tea or water instead.
- All-purpose and whole wheat pastry flour. I like to use a combination of whole wheat pastry and all-purpose flour for healthier muffins. But you can stick to all-purpose flour if that's all you have.
- Baking soda and salt
- Ground ginger, cinnamon and cloves.
- Light tasting oil
- Egg. You will need one large egg.
- Brown sugar
- Brewed coffee at room temperature. If you're not a coffee drinker, you could also use tea or boiled water.
- Since this recipe includes brewed coffee, it's best to start by brewing the coffee and letting it cool while you prepare the remainder of the ingredients.
- To make the muffins, preheat the oven while you measure the ingredients.
- Combine the dry ingredients in a bowl and whisk them together.
- In a separate bowl, combine the wet ingredients and whisk until blended.
- Add the wet ingredients to the dry, and combine until the ingredients are blended. To ensure fluffy muffins avoid overmixing the muffin batter.
- Evenly distribute the batter into the muffin cups.
- Bake until a toothpick inserted in the middle of a muffin comes out dry. For a bit of sparkle, you can sprinkle some turbinado sugar on the muffins while they're still warm.
- Remove muffins from oven when a toothpick inserted in the centre of a muffin comes out clean. Let them cool a couple minutes in the baking pan before transferring them to a cooling rack.
Though these muffins can be enjoyed anytime of the year, I think you'll find these ginger-spiced muffins are especially lovely served for breakfast
To keep these gingerbread muffins fresh store them in an airtight container. They can also be frozen for up to three months. Thaw the muffins overnight in the refrigerator and warm them in the oven for that freshly baked taste.
These muffins are a favourite at home, so if you're a lover of anything gingerbread and want to bake a quick and easy treat then this recipe is for you.
More Holiday Recipes
- Espresso Gingerbread Bundt Cake
- Chocolate Cinnamon Swirl Bundt Cake
- Pistachio and Cranberry Biscotti
- Matcha Sugar Cookies
- Chocolate Walnut Cookies
- 1 cup whole wheat pastry flour (or all-purpose flour)
- 1 cup all-purpose flour
- 1-½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ⅓ cup light tasting oil
- 1 large egg
- ½ cup brown sugar
- ½ cup molasses not blackstrap
- ¾ cup brewed coffee room temperature
- 1 tablespoon turbinado sugar for topping (optional)
- Place a rack in the centre of your oven and preheat oven to 375ºF.
- Line muffin pan with liners.
- Brew coffee and let cool to room temperature.
- In a medium bowl, combine the flours, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a second bowl, add the oil, egg, brown sugar, molasses and coffee. Whisk until everything is well blended.
- Add the wet ingredients to the dry and whisk until incorporated.
- Spoon the batter into the paper-lined muffin cups.
- Bake until a toothpick inserted in the centre of the muffin comes out clean, about 16 to 18 minutes.
- If desired, immediately sprinkle turbinado sugar on top of each muffin. Let cool on a wire rack.
- Whole wheat pastry flour can be substituted with all-purpose flour.
- To ensure fluffy and tender muffins avoid overmixing the muffin batter.
- After removing the muffins from the oven, let them cool a couple minutes in the baking pan before transferring them to a cooling rack.
This post was originally published in November 2017, it has been updated.