This post may contain affiliate links. Please see my affiliate disclosure for more details.
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
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.
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 to room temperature while you prepare the remainder of the ingredients.
- 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
- One egg
- Brown sugar
- Brewed coffee at room temperature. If you're not a coffee drinker, you could also use tea or boiled water.
To make the muffins, start by preheating 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. Avoid over mixing the muffin batter. 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.
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
More Holiday Recipes
- Pistachio and Cranberry Biscotti
- Chewy Ginger Cookies
- Chocolate Walnut Cookies
- Chocolate Cinnamon Swirl Bundt Cake
- Espresso Gingerbread Bundt Cake
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
- 1 cup whole wheat pastry flour (or all-purpose flour)
- 1 cup all-purpose flour
- 1-½ tsp. baking soda
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. 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 tbsp. 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.
This post was originally published in November 2017, it has been updated.
Subscribe to our mailing list to receive notification of new posts in your inbox: