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Gingerbread Muffins Recipe

small gingersnap muffins
Cooking Method
Courses ,
Difficulty Intermediate
Prep Time: 10 min Cook Time: 35 min Total Time: 45 mins
Servings 4
Best Season Winter

This gingerbread muffins recipe was made with the intention of making your house smell like warm, delicious gingerbread cookies without having to bake a batch! With this simple and easy recipe, you can make tasty treats in no time at all.

  • 2 cups flour
  • 2 teaspoons baking soda
  • 0.5 teaspoons salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoons ground cloves
  • 0.25 cups unsalted butter, softened
  • 0.5 cups brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.33 cups blackstrap molasses
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 cup milk
  • Turbinado sugar for topping
  1. Preheat oven to 375 degrees F and grease a muffin tin.

  2. Combine the flour, baking soda, salt, ginger, cinnamon and cloves in a large mixing bowl. Set aside.

  3. Cream the butter and brown sugar using a stand mixer with the paddle attachment until smooth.

  4. Add the eggs to the mixer bowl, one at a time, and mix until smooth.

  5. Add the vanilla, molasses, lemon juice, orange juice and zests to the mixer bowl. Mix until smooth.

  6. Alternate between adding the flour mixture and the milk to the stand mixer bowl until all ingredients are combined.

  7. Divide the muffin batter between the prepared muffin holders, filling each to the top.

  8. Sprinkle the batter in each muffin holder with turbinado sugar.

  9. Bake the muffins for 20 to 25 minutes or until lightly browned and firm in the center.

  10. Remove from the oven and allow to cool slightly before serving.