These moist and flavorful spiced muffins are topped with a delicious cinnamon crumble and are perfect for chilly weather mornings.
Homemade Gingerbread Muffins
We love gingerbread cookies, houses, and now gingerbread muffins! Fall and winter is the time for warm spices flavors like pumpkin pie spice, apple pie spice. Make a batch of mini, regular, or jumbo gingerbread muffins and take them to a breakfast meeting, coffee date, or afternoon playdate!
Ingredients for Gingerbread Muffins
Flour: All-purpose flour is the base of these muffins and provides the perfect texture. Baking Soda: Reacts with acidic components in the recipe for the perfect rise. Spices (Ground Ginger, Cinnamon, Cloves): The key to the iconic gingerbread flavor. Adjust the spice levels to tailor the flavor to your liking. Butter: I use unsalted butter and add a pinch of salt to ensure I get just the right amount. Butter adds richness and moisture to these gingerbread muffins. Sugar: Adds sweetness but also gives these muffins a tender texture. Eggs: Eggs bind the ingredients. Molasses: Gives the muffins their distinctive gingerbread flavor and moist texture. If you prefer a more intense flavor, dark molasses is a good alternative.
How to Make Gingerbread Muffins
Storing Muffins
Keep gingerbread muffins in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. Add a slice of bread to the container to absorb extra moisture so the muffins stay intact. Freeze cooled muffins in a zippered bag for up to 1 month and defrost at room temperature before enjoying.
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Filling Muffin Cups: Fill each cup ⅔ to ¾ full for even baking. Avoid Overmixing: Mix just until the ingredients are combined to prevent tough muffins. Room Temperature Ingredients: Bring ingredients like eggs and butter to room temperature for a smoother batter. Check for Doneness: Test with a toothpick early; ovens and pans can vary slightly.
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