Skip to Content

Gingerbread Muffins

Fill your home with the heavenly aroma of molasses, cinnamon, ginger and cloves with this easy recipe for healthier Gingerbread Muffins.

Jump to Recipe Print Recipe
Gingerbread Muffins still in baking pan.

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.

And 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.

Gingerbread muffin on dish.

How to Make Healthier Gingerbread Muffins

These muffins are made with common holiday baking pantry ingredients, come together quickly and can easily be mixed by hand.

Since this recipe incorporates brewed coffee, it's best to start by brewing the coffee and letting it cool while you prepare the remainder of the ingredients.

Ingredients Overview:

  • 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
  • Molasses
  • Brewed coffee at room temperature. If you're not a coffee drinker, you could also use tea or boiled water.

Steps Overview:

  1. To make the muffins, start by preheating the oven while you measure the ingredients.
  2. Combine the dry ingredients in a bowl and whisk them together. In a separate bowl, combine the wet ingredients and whisk until blended.
  3. Add the wet ingredients to the dry, and combine until the ingredients are blended. To ensure fluffy muffins avoid overmixing the muffin batter.
  4. Evenly distribute the batter into the muffin cups.
  5. 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.
  6. 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.
Gingerbread Muffins on cooling rack.

How to Store Muffins

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.

I think you'll find these ginger-spiced muffins are especially lovely served for breakfast or brunch during the holiday season. Enjoy!

More Holiday Recipes

Gingerbread Muffins

Gingerbread Muffins

Fill your home with the heavenly aroma of holiday spices and molasses with these easy to make and ultra flavourful Gingerbread Muffins.
4.67 from 9 votes
Prep Time 12 mins
Cook Time 16 mins
Total Time 28 mins
Course Breakfast, Snack
Cuisine Western
Servings 12
Calories 216 kcal


  • 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
  • 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.  


  1. Whole wheat pastry flour can be substituted with all-purpose flour.
  2. To ensure fluffy and tender muffins avoid overmixing the muffin batter.
  3. After removing the muffins from the oven, let them cool a couple minutes in the baking pan before transferring them to a cooling rack.


Calories: 216kcalCarbohydrates: 36gProtein: 2gFat: 6gCholesterol: 13mgSodium: 110mgPotassium: 288mgFiber: 1gSugar: 20gVitamin A: 20IUCalcium: 48mgIron: 1.8mg
Keyword Christmas Muffins, Gingerbread Muffins, Healthier Gingerbread Muffins, Holiday Muffins
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

This post was originally published in November 2017, it has been updated.


Espresso Cardamom Shortbread Cookies served with a cup of tea.
Espresso Cardamom Shortbread Cookies
← Read Last Post
Roasted seasoned almonds on baking tray.
Rosemary Roasted Almonds
Read Next Post →
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.