Gingerbread Muffin Recipe

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This Gingerbread Muffin Recipe yields a moist muffin with robust flavors, combining molasses, cinnamon, ginger, and cloves. These are topped with a delicious cinnamon icing, and are the epitome of Christmas flavors. A must-make!

Strong, robust flavors are my favorites, which is why I also love some Soft and Chewy Gingerbread Cookies. Pair these with some Cozy Caramel Lattes, and your day will be made!

Side shot of a small plate with a muffin, and a plate in the background.

Gingerbread Muffins

Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woolen mittens
Brown paper packages tied up with strings
These are a few of my favorite things

It truly is the most wonderful time of the year. I love Christmas time for so many reasons. The cozy, sweater-wearing, chilly days. Gift giving, party drinks, on-line shopping (ha!), and the holiday music. Oh, and let’s not forget about the cookies, candies, cakes, and cupcakes!

These are some of my favorite things!

These muffins? YES. After one bite, you’ll have that holiday feeling. These muffins really are the epitome of Christmas!

A plate of seven muffins with icing.

Ingredient Notes

  • Molasses – Use unsulphured molasses. This is the STAR ingredient!
  • Spices – Cinnamon, ginger, and cloves are also a requirement.
  • Dairy – A great combo of sour cream and milk adds flavor and texture to these muffins.
  • The icing – A simple cinnamon icing adds the perfect topper to these muffins. Don’t skip it!

How to make Gingerbread Muffins

Step 1
Combine the wet ingredients. In a mixing bowl, combine the wet ingredients – the canala oil, molasses, sour cream, milk, eggs, and vanilla. Mix well.

Step 2
Combine the dry ingredients. In another bowl, combine the dry ingredients – the flour, brown sugar, baking soda, kosher salt, cinnamon, ginger, and ground cloves. Mix well.

Step 3
Combine. Add the dry ingredients to the wet, and stir until just combined.

Step 4
Add to muffin tins. Add the muffin batter to a muffin tin lined with parchment paper liners. Fill them almost to the top.

Step 5
Bake. Bake muffin in a preheated 350 degree oven for approximately 22-25 minutes, or until just done in the center. Don’t over-bake! Remove muffins to a cooling rack.

Step 6
Make icing. In a bowl, combine the melted butter, half and half, vanilla, cinnamon, and sifted powdered sugar. Mix very well.

If the icing is too thin, add more powdered sugar. If it’s too thick, add some milk a few drops at a time.

Sifting the powdered sugar before adding it to the icing will make it far smoother. I highly recommend it!

Step 7
Add icing to muffins. When muffins are cool, use a spoon to add the icing to the top. Let the muffins sit until the icing sets.

Side shot of a tray of gingerbread muffins with cinnamon icing.

Recipe FAQs

What is molasses?

Molasses is a thick syrup that is produced during the sugar-making process.The syrup is a by-product after the sugar is extracted, and each cycle produces molasses with varying color and sweetness.

Which type of molasses should I buy?

I normally use a medium molasses, which has less sugar than light molasses and more than dark molasses (or blackstrap – which can be bitter).

How do I store these?

These can be stored in an airtight container on your countertop for several days.

Can I freeze these muffins?

I recommend freezing these muffins without the icing. Add the icing after you thaw them out. These will stay fresh in your freezer for up to three months.

A partial plate of gingerbread muffins on a red placemat.

Other holiday treats

Are you planning a holiday party this year? Going to a cookie/treats exchange? I have SO MANY ideas for you to try. Let’s bake!

Two small plates with gingerbread muffins cut in half.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Side shot of a gingerbread muffin, with a plate of muffins in the background.

Gingerbread Muffin Recipe

This Gingerbread Muffin Recipe yields a moist muffin with robust flavors, combining molasses, cinnamon, ginger, and cloves. These are topped with a delicious cinnamon icing, and are the epitome of Christmas flavors. A must-make!
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Servings: 15 muffins
Calories: 360kcal
Author: Sue Ringsdorf

Ingredients

For the muffins:

  • 1/2 cup canola oil
  • 1/2 cup molasses – unsulphured
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3/4 cup brown sugar
  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon cloves

For the icing:

  • 1 Tablespoon unsalted butter – melted
  • 3 Tablespoons half and half
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 3 cups powdered sugar – or enough for a nice consistency

Instructions

For the muffins:

  • In a mixing bowl, combine the wet ingredients – the canala oil, molasses, sour cream, milk, eggs, and vanilla. Mix well.
  • In another bowl, combine the dry ingredients – the flour, brown sugar, baking soda, kosher salt, cinnamon, ginger, and ground cloves. Mix well.
  • Add the dry ingredients to the wet, and stir until just combined.
  • Add the muffin batter to a muffin tin lined with parchment paper liners. Fill them almost to the top.
  • Bake muffin in a preheated 350 degree oven for approximately 22-25 minutes, or until just done in the center. Don’t over-bake! Remove muffins to a cooling rack (after they sit for a few minutes).
  • Continue with remaining muffins.

For the icing:

  • In a bowl, combine the melted butter, half and half, vanilla, cinnamon, and sifted powdered sugar. Mix very well.
  • If the icing is too thin, add more powdered sugar. If it’s too thick, add some milk a few drops at a time.
  • When muffins are cool, use a spoon to add the icing to the top. Let the muffins sit until the icing sets.

Notes

  • Sifting the powdered sugar before adding it to the icing will make it far smoother. I highly recommend it!
  • These can be stored in an airtight container on your countertop for several days.
  • I recommend freezing these muffins without the icing. Add the icing after you thaw them out. These will stay fresh in your freezer for up to three months.

Nutrition

Calories: 360kcal | Carbohydrates: 62g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 216mg | Potassium: 244mg | Fiber: 1g | Sugar: 43g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

3 Comments

  1. YUM! These muffins look delicious and just perfect for Christmas ♥

    1. Suebee Homemaker says:

      Thanks so much Natalie!! 🙂

  2. Perfect with coffee or as a snack.

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