This post may contain affiliate links.

Perfect for a holiday breakfast or dessert, these Gingerbread Muffins are a simple recipe that packs a punch of flavor. Decorate with decorators sugar or a glaze for the perfect treat.

I’m a gingerbread lover by nature, it can be any form, cakes, cookies, pancakes, etc. Anything gingerbread really wins my heart over, especially around the holiday season.

Filled full of spices and topped off with decorators sugar, glaze, or both – these Gingerbread Muffins are one tasty breakfast or dessert recipe.

This is one of our go-to recipes around the holidays. They bring out the comforting flavors that really warm you up inside and out.

Plus, they are super easy to whip up, and they are great to bring places as well, brunches, gatherings, holiday functions, and more.

If you love gingerbread and are looking for a new way to serve it, then you have to make my Gingerbread Muffins, they will be a hit for sure.

Some of my other holiday recipes we have on our site include: Sweet Potato Cake, Snickerdoodle Sandwich Cookies and Cranberry Bliss Bars.

WHY THIS RECIPE WORKS:

Pantry staple baking ingredients help these come together easy.
You can double this recipe to serve more people or have more on hand for later.
You can choose to top these with different toppings if desired.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

All-purpose flour
Baking soda
Ground ginger
Ground cinnamon
Baking powder
Fine sea salt
Ground cloves
Ground nutmeg
Dark brown sugar
Molasses
Unsalted butter
Egg
Vanilla extract
Buttermilk
Decorators sugar, optional
Powdered sugar
Whole milk

HOW TO MAKE GINGERBREAD MUFFINS:

Preheat the oven to 425°F. Line a 12-count muffin tin with liners or spray with baking spray, set aside.
In a large bowl, stir together the flour, baking soda, ginger, cinnamon, baking powder, salt, cloves, and nutmeg until combined, set aside.
In a large bowl, whisk together the brown sugar, molasses, butter, egg, and vanilla until smooth.
Add half of the flour mixture to the wet and stir to combine.
Add half of the buttermilk and stir to combine. Repeat with the remaining flour and buttermilk.
Divide the batter among the 12-count muffin tin. Top each muffin with the decorator’s sugar if using.
Bake at 425°F for 5 minutes. Lower the temperature to 350°F and continue to bake for 10-12 minutes until a toothpick inserted into the center comes out clean. The muffins will appear dry on the top and puffed up.
Let cool for 5 minutes in the pan. Take them out and cool completely on a wire rack.
To make the optional glaze, stir together the powdered sugar and 1 tablespoon of the milk until smooth. You want the glaze to be thick yet pourable, add up to another tablespoon of milk if needed.
Once the muffins are cooled, drizzle on the glaze if using. Let set for 10 minutes and serve immediately.

HOW MANY DOES THIS RECIPE MAKE?

This recipe will make a standard 12-count batch of muffins. You can double this recipe to make more to have on hand, or you can also make them into mini muffins with a mini muffin pan if you’d like!

CAN I ADD ANYTHING TO THE BATTER?

If you are looking to switch up the taste and texture a bit, you can add other additions to the batter. Some of my favorites include: mini chocolate chips, chopped apples, chopped nuts, dried cranberries, and butterscotch or cinnamon chips.

WHAT OTHER TOPPINGS CAN I USE?

While we love to serve these half-sugared and half-glazed for our guests to choose from and to have the best of both worlds, other toppings can be used.

Some that we have used in the past is a cream cheese icing, lemon icing, cookie butter glaze, or a rum glaze. All taste wonderful over these Gingerbread Muffins.

HOW TO STORE:

These muffins can be stored in an airtight container or bag on the countertop, where they will keep for up to 3 days.

These can also be frozen, place your muffins in an airtight container, and they will keep in the freezer for up to 3 months.

To defrost, remove from the freezer into the refrigerator or onto the countertop. These are best served warm or at room temperature, in our opinion.

TIPS AND TRICKS:

Easily double or triple this recipe to have more on hand or keep more for later.
These can be frozen, see above on how to do that.
We like to serve these half sugared half glazed, that is optional you can do one of the other.
Other toppings can be added, see above on ideas.
Make these into mini muffins using a mini muffin pan, just make sure to watch them as the baking time will change.
Other additions can be added to the batter, see above on what we like to add.

Love a good holiday flavor that is perfect for a Christmas breakfast or dessert? Then you absolutely need to whip up a batch of these Gingerbread Muffins.

If you like this recipe you might also like:

If you’ve tried these GINGERBREAD MUFFINS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Gingerbread Muffins