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

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.

They are so tasty and just like this Gingerbread Cake with Cream Cheese Frosting and these Chewy Ginger Cookies, we make these muffins every year during the holiday season.

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How to Make Them
Ingredients Overview:
Steps Overview:
Serving Suggestions
Storage Instructions
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Easy Gingerbread Muffins Recipe

How to Make Them

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.

Here's an overview of the ingredients needed for this gingerbread muffin recipe, you can see the ingredient amounts in the recipe card at the end of the post.

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.
Ground ginger, cinnamon and cloves: These warm spices are used for that delicious gingerbread flavor.
Baking soda and salt: Baking soda helps the muffins rise while the salt helps to enhance all the flavors.
Light tasting oil such as vegetable oil or melted coconut 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:

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 and line your muffin tin with paper liners.
Combine the dry ingredients in a large bowl and whisk them together.
In a separate medium bowl, combine the wet ingredients and whisk until blended. Set the flour mixture aside.
Add the wet ingredients to the dry, and combine until the ingredients are blended. To ensure fluffy muffins avoid overmixing the muffin batter.
Evenly divide batter into the cups in the muffin pan.
Bake until a toothpick inserted in the middle of a muffin comes out dry. For a bit of sparkle, you can sprinkle the top of the muffins with some turbinado sugar (coarse sugar) while they're some turbinado sugar on the muffins while they're still warm.
Let muffins cool a couple minutes in the baking pan before transferring them to a cooling rack.

Serving Suggestions

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 or brunch during the holiday season or as part of your Christmas morning breakfast spread.

Storage Instructions

To keep these gingerbread muffins fresh store them in an airtight container. They can also be frozen for up to three months, simply place the muffins in a freezer bag. 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.

Enjoy!

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