Favorite Gingerbread Muffins

Cozy spices and a hint of molasses make these muffins a winter favorite—especially since they are easy to make and store. They are a great addition to a make-ahead Christmas breakfast or holiday brunch, whether or not you add the gold sprinkles on top. I love recipes like this that help introduce new flavors in an approachable way. My kids have really enjoyed these. We love to eat them plain, with a smear of butter or cream cheese, or alongside eggs and bacon. I particularly enjoy them for my own afternoon snack with a cup of coffee. As with all of my healthy muffins for kids, I keep the added sugars low, the nutrition varied, and the ingredients approachable. There’s some yogurt in here for extra nutrients and allergy-friendly swaps in the “Notes” section of the recipe at the bottom of the post. (You may also like my Easy Gingerbread Cookies, Gingerbread Cake and my Gingerbread Pancakes for more cozy gingerbread flavors—and don’t forget my festive Christmas Pancakes.)

Ingredients You Need

To make this Gingerbread Muffin Recipe, here’s a look at what you need to have on hand so you know what to get from the store or from the pantry. Sign up for our email updates to get tips and ideas sent to your inbox.

Whole wheat flour: I use this type of flour for a little extra nutrition. Baking soda: This ensures the muffins bake through properly, so check to make sure it’s fresh. Ground ginger: There is a lot of ground ginger in this recipe which, along with the allspice and molasses, give it the classic gingerbread flavor. Ground allspice (or cloves) and cinnamon: These spices add classic gingerbread flavor. Brown sugar: This adds just enough sweetness in the recipe. Molasses: Molasses, blackstrap or another kind, helps ensure the muffins are both moist and taste like gingerbread. Look for it near the maple syrup in your supermarket. Any kind will work. Eggs: Eggs in muffins help them bake through and stay moist and fluffy. Vanilla extract: A little vanilla adds an undertone of flavor that’s really nice in gingerbread recipes. Plain yogurt: You can use regular whole-milk plain yogurt or Greek style. They work similarly in this recipe Unsalted butter: I prefer to bake with unsalted butter so I can control the salt in the recipe, so that’s what I call for here.

Ingredient Substitutions

If you don’t have molasses, you can use honey—though the flavor and color will not be the quite same.

Step-by-Step Instructions

Here’s a look at the process involved in this Gingerbread Muffin recipe. Scroll down to the bottom of the post for the full recipe, including the amounts and the timing. TIP: Please note this recipe makes 11 regular-size muffins. You can add blueberries for a burst of fresh fruit, and that option will deliver 12 muffins. In my testing, this mixture of ingredients delivered perfect and consistent results and honestly, I didn’t want to mess with it.

How to Store

Once the Gingerbread Muffins are cooled, store in an airtight container at room temperature for 3-5 days. You can also store them in the fridge if you’d like, though they do firm up a little when cold. To freeze muffins, let cool fully and place into a zip-top freezer bag. Remove as much air as possible, seal, and freeze for up to 6 months. Thaw at room temperature or overnight in the fridge.

Best Tips for Success

If you don’t have molasses, you can swap in honey. The muffins will taste less like gingerbread, though. Serve at room temperature or slightly warm, plain or topped with butter or cream cheese. Dairy-free: Use vegetable or coconut oil in place of the butter and ¾ cup nondairy milk in place of the yogurt. Gluten-free: Use a 1:1-style gluten-free flour blend such as the one from King Arthur Flour. Egg-free: Omit the eggs. Add ½ cup milk and proceed with the recipe.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!