I developed an easy Gingerbread Muffin recipe that blends cinnamon, ginger, and cloves into a straightforward batter that yields bakery-quality muffins every time.

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I still remember my first bite of a bakery style gingerbread muffin in a little shop downtown. I wanted to capture that sticky sweet tang of molasses and the bright snap of ground ginger in a batch you can grab on the run, so I kept testing until it felt right.

These muffins smell like something secret is happening in the oven and they sometimes crack on top in that perfect way, which makes me smile every time. I call it my Gingerbread Muffin trick, and if you’re curious about that warm spice mix, you might be surprised how soon one will vanish.

Ingredients

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All purpose flour: Gives structure and carbs, not much fiber; makes muffins soft but can be dense.
Brown sugar: Adds sweetness and moisture, small minerals from molasses, packs well, tastes like caramel.
Molasses: Deep sweet flavor and iron, gives color and chew, helps keep muffins moist.
Unsalted butter: Fat for richness and mouthfeel, adds calories yes, makes crumb tender and flavorful.
Eggs: Provide protein and structure, bind ingredients, help rise and give a light crumb.
Buttermilk: Tangy liquid acids react with baking soda, adds tender crumb and slight tangy flavor.
Ground ginger: Spicy warmth, low calories, powerful flavor punch, balances molasses sweetness and adds aroma.

Ingredient Quantities

2 cups (250 g) all purpose flour

1/2 cup (100 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

1/3 cup (113 g) unsulphured molasses

1/2 cup (113 g) unsalted butter, melted

2 large eggs

1 cup (240 ml) buttermilk

1 tsp vanilla extract

1 tsp baking powder

1 tsp baking soda

1/2 tsp fine sea salt

2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

How to Make this

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1. Preheat oven to 350 F 175 C and line a 12 cup muffin tin with papers or grease the cups and set aside.

2. In a large bowl whisk together 2 cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine sea salt, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg.

3. In another bowl whisk 2 large eggs with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar until a little smooth. Stir in 1/3 cup unsulphured molasses, 1/2 cup melted unsalted butter cooled a bit, 1 cup buttermilk and 1 tsp vanilla extract. Tip: warm the molasses a few seconds so it pours easier and let the butter cool so you dont scramble the eggs.

4. Pour the wet into the dry and fold with a spatula until just combined. Dont overmix, a few lumps are fine and thats what keeps muffins tender.

5. Spoon batter into the prepared cups filling each about 3/4 full. Use a scoop for even muffins and give the tin a gentle tap to settle the batter and remove big air bubbles.

6. Bake in the center of the oven for 18 to 22 minutes until tops spring back and a toothpick comes out with a few moist crumbs.

7. Let muffins cool in the pan about 5 minutes then transfer to a wire rack to finish cooling. If you like them shinier brush tops with a little melted butter while warm.

8. Serve warm or at room temperature with your favorite hot drink. Leftovers keep wrapped at room temp for 2 days or freeze for longer.

Equipment Needed

1. Oven set to 350 F (175 C)
2. 12-cup muffin tin, lined with papers or greased
3. Two large mixing bowls (one for dry, one for wet)
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula for folding, dont overmix
7. Ice cream scoop or large spoon for even portions
8. Wire cooling rack
9. Pastry brush (to brush tops with melted butter, optional)

FAQ

Can I swap the molasses for something else?

Yes, you can use maple syrup or honey in the same amount, but the gingerbread flavor will be milder. If you swap for a liquid sweetener, reduce the buttermilk by about 2 tablespoons so the batter isnt too loose.

How do I get that bakery style top and tender crumb?

Dont overmix the batter, fold until just combined so you dont develop gluten. Use room temp eggs, and melt the butter but let it cool a little before mixing. Fill muffin cups about 3/4 full and give the batter 5 to 10 minutes rest before baking if you can, that helps with a nice rise.

Can I use regular milk instead of buttermilk?

Yep, make a quick buttermilk substitute by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk and let it sit 5 minutes. You can also use plain yogurt or kefir thinned with a splash of milk.

How should I store or freeze these muffins?

Cool completely then store at room temp in an airtight container for 2 days. For longer keep, freeze wrapped individually up to 3 months. Thaw at room temp or warm gently in a 325 F oven for 8 to 12 minutes.

Any swaps for eggs or butter for dietary needs?

For eggs try flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg, let sit 5 minutes). Use coconut oil or vegan butter for the butter, and plant milk plus vinegar for the buttermilk. Texture will be slightly different but still tasty.

Why did my muffins come out dense or gummy?

Common reasons are overmixing, too much flour, or old baking powder/soda. Measure flour by spooning into the cup then level it, fold just until mixed, and check your leavening agents are fresh. Also make sure theyre fully baked, a toothpick should come out with moist crumbs not wet batter.

Bakery Style Gingerbread Muffins Recipe Substitutions and Variations

All purpose flour: swap for white whole wheat or whole wheat pastry flour for a nuttier, slightly denser muffin; for gluten free use a 1-to-1 GF baking blend (make sure it contains xanthan gum).
Buttermilk: 1 cup = 1 cup milk + 1 tbsp white vinegar or lemon juice, let it sit 5 minutes; or use plain yogurt thinned with a bit of milk to a pourable consistency.
Eggs (2 large): use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let rest 5-10 min) or 1/2 cup unsweetened applesauce (muffins will be a bit denser and moister).
Unsalted butter (melted): replace with equal amount melted coconut oil or neutral vegetable oil; if you use salted butter, cut the recipe salt by about 1/4 tsp.

Pro Tips

1. Warm the molasses a few seconds in the microwave so it pours easier, but let the melted butter cool until it feels only slightly warm before mixing with the eggs, otherwise you can end up with scrambled egg bits. Trust me, that step makes the batter smoother.

2. Weigh your flour or spoon it into the cup then level it off with the back of a knife, dont pack it in. Too much flour = dry, dense muffins.

3. Fold the batter gently and stop when you still see a few streaks, a few lumps are fine. Overmixing makes muffins tough, so resist the urge to get it perfectly smooth.

4. Use an ice cream scoop for identical muffins, give the tin a quick tap to pop big air bubbles, and if you want shiny tops brush them with a little melted butter right after they come out. To refresh leftovers warm in a 300F oven for 5 to 8 minutes or microwave one for 15 to 25 seconds if frozen.

Bakery Style Gingerbread Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I developed an easy Gingerbread Muffin recipe that blends cinnamon, ginger, and cloves into a straightforward batter that yields bakery-quality muffins every time.

Servings

servings

Calories

238

kcal

Equipment: 1. Oven set to 350 F (175 C)
2. 12-cup muffin tin, lined with papers or greased
3. Two large mixing bowls (one for dry, one for wet)
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula for folding, dont overmix
7. Ice cream scoop or large spoon for even portions
8. Wire cooling rack
9. Pastry brush (to brush tops with melted butter, optional)

Ingredients

2 cups (250 g) all purpose flour
1/2 cup (100 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1/3 cup (113 g) unsulphured molasses
1/2 cup (113 g) unsalted butter, melted
2 large eggs
1 cup (240 ml) buttermilk
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg

Directions

Preheat oven to 350 F 175 C and line a 12 cup muffin tin with papers or grease the cups and set aside.
In a large bowl whisk together 2 cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine sea salt, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg.
In another bowl whisk 2 large eggs with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar until a little smooth. Stir in 1/3 cup unsulphured molasses, 1/2 cup melted unsalted butter cooled a bit, 1 cup buttermilk and 1 tsp vanilla extract. Tip: warm the molasses a few seconds so it pours easier and let the butter cool so you dont scramble the eggs.
Pour the wet into the dry and fold with a spatula until just combined. Dont overmix, a few lumps are fine and thats what keeps muffins tender.
Spoon batter into the prepared cups filling each about 3/4 full. Use a scoop for even muffins and give the tin a gentle tap to settle the batter and remove big air bubbles.
Bake in the center of the oven for 18 to 22 minutes until tops spring back and a toothpick comes out with a few moist crumbs.
Let muffins cool in the pan about 5 minutes then transfer to a wire rack to finish cooling. If you like them shinier brush tops with a little melted butter while warm.
Serve warm or at room temperature with your favorite hot drink. Leftovers keep wrapped at room temp for 2 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.