A simple, one bowl recipe for gingerbread muffins full of brown sugar, molasses, warming spices, and a hint of citrus. This easy recipe makes an even dozen of high-topped, super moist, and flavorful muffins that are perfect for cozy breakfasts! Dairy free + vegan option.
This week has been a blur of flour, butter, and sugar as we head full steam into the holiday baking season.
I’ve whipped up all sorts of delicious goodies (gooey cinnamon rolls, and caramel crumb bars, and sooo many cookies!) but these cozy gingerbread muffins – packed with vanilla, cinnamon, ginger, and cloves – have been stand outs.
What you’ll love about these gingerbread muffins
This gingerbread muffin recipe starts out loosely-based on my one-bowl dark chocolate banana muffins, but deviates a bit, incorporating deeply-flavored molasses and loads of cinnamon and ginger in lieu of the cocoa.
The result is a moist, flavorful muffin that beams with warming spices, a hint of orange, and makes a hearty winter breakfast treat. This recipe makes a perfect even dozen, and is sure to fill your kitchen with the heavenly aroma of the holidays.
I think you could also add some chocolate chips to the batter to make the mix that much more excessive and fabulous. Or, you can drench the muffin tops in a maple glaze like I did here – akin to a baked gingerbread doughnut – for an even more indulgent sweet.
Ingredients in these spiced gingerbread muffins
The ingredients list may seem a little long, but they’re all pantry staples, and come together quickly in one big bowl. Here’s what you’ll need to make them:
- Banana: this first ingredient may seem odd, but the banana adds moisture and natural sweetness. The final muffins aren’t overtly banana flavored, but if banana isn’t your thing, you can use unsweetened applesauce instead, or try my maple pumpkin gingerbread muffins made with canned pumpkin puree instead!
- Egg: you’ll need just one egg for the muffins. You can also use a flax egg for a vegan version.
- Vanilla: for an oh, so delicious flavor boost.
- Orange zest: the orange zest is optional, but it adds a lovely brightness to the muffins and brings out the warmth of the other spices.
- Warming spices: lots of cozy flavor in the form of cinnamon, ginger, cloves, and nutmeg.
- Salt: just a pinch to intensify all the other flavors. My favorite is Diamond Crystal.
- Oil: I love to use olive oil in my baking, but you can use canola, vegetable, or avocado oil.
- Molasses: this is key for the deep, slightly bitter flavor of classic gingerbread. I use the regular Grandma’s molasses for most baking (you’ll want to avoid black strap molasses which is too intense for these muffins).
- Almond milk: almond milk adds moisture and subtle nuttiness, and makes these muffins dairy free. Feel free to switch it up with your favorite milk.
- White and brown sugar: a combination of both granulated sugar and dark brown sugar adds sweetness and caramel flavor.
- Baking powder and soda: we’re using both baking powder and baking soda for these muffins, for just the right amount of leavening.
- All purpose flour: regular AP flour makes up the base of these muffins. For tender muffins, be careful not to overmix when adding the flour.
Find all the measurements and recipe instructions below.
How to store homemade gingerbread muffins
These muffins will keep covered in an airtight storage container for 2-3 days at room-temperature. The muffins will get sweeter, spicier, and more moist over time. After that, it’s best to keep in the fridge or freezer for up to a week.
How to freeze these muffins
Like most quick breads, these gingerbread muffins freeze well, too. I wrap each tightly in plastic then in aluminum foil. They’ll keep for up to 3 months in the freezer. Simply thaw at room temperature or in the microwave (for about 30 seconds at half power) when ready to eat. Enjoy!!
Other easy and delicious muffin recipes you’ll love
Chocolate pumpkin muffins (vegan)
If you make these gingerbread muffins, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! Star ratings are especially helpful because they help others find my recipes too. xo, LauraPrint
Originally published on December 15, 2014.