I love this recipe for Gingerbread Muffins because they aren’t overly sweet and the flavour of gingerbread really comes through with each bite. They are a great addition to your morning coffee especially during the festive holiday season!
We’ve been busy with our holiday preparations. The tree is finally up and I’m almost done shopping for Christmas gifts. I just have a few last minute things to pick up. It’s really starting to feel like Christmas in my home. I love this time of year.
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Why not whip up a batch of these delectable Gingerbread Muffins while you work on preparing your home for the holidays?
If you are a gingerbread fan, make sure to try my Gingerbread Whoopie Pies and Cinnamon Rolls with Gingerbread Cream Cheese Frosting. So good!
How are your holiday preparations going so far?
You’ll also like this Gingerbread Latte.
Gingerbread Muffins
Have a festive muffin for breakfast! These easy holiday muffins are sweet and spicy, perfect with coffee.
Ingredients
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 cup molasses
- 1 egg
- 3 cups flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
- 1 cup water
Instructions
- Preheat oven to 350F. Add paper liners to a muffin tin.
- In large bowl, stir together sugar, brown sugar and oil. Stir in molasses and egg.
- In another bowl, stir together flour, baking soda, cinnamon, ginger and salt. Add dry ingredients to molasses mixture alternately with water.
- Fill muffin tin 2/3 full with batter. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool 10 minutes in pan before removing to a cooling rack.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 208Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 112mgCarbohydrates: 35gFiber: 1gSugar: 19gProtein: 3g
Rosie says
We love molasses, and these are wonderful with a whole cup. I’d love to try them.
Heather T says
Made these today, so good. I subbed applesauce for the oil and used two cups whole wheat flour and one white.
Cheryl says
I made this recipe for Gingerbread muffins today and they are delicious. Thanks for sharing
Anne Marie Cooke says
I just made these. Excellent!
Linda says
All purpose flour or self rising? Thank you….these sound amazing!
Stacie Vaughan says
Thank you! I use all-purpose flour.
Shelley says
I made these tonight and they were delicious!! The house smelled wonderful. I candied some pumpkin seeds and added them on top before I put them in the oven. I will definitely make these again! Thank you for the recipe
R Scott says
Is that fresh grated ginger or dried powdered ginger? Thanks!
Stacie Vaughan says
It’s the dried powdered ginger.
BlarneyTalker says
These were delicious. I would highly recommend to make sure the ginger powder is fresh as mine was not and the ginger flavor was not as crisp as I would have liked
Melinda says
I’m trying to find the recipe for a lemon sauce that goes over ginger bread. Thank you.
Stacie Vaughan says
I have a lemon sauce here: https://www.simplystacie.net/lemon-sauce/
Shelley says
Made this yesterday and it was a huge hit. Even the ….I don’t care for gingerbread loved it. I only had blackstrap Molasses so used 1/2 of the amount and used white corn syrup.
Best gingerbread muffin/cake recipe I have tried in 3 years. Will be trying many more of your recipes.
Will be making a batch for gift giving 🙂