Cozy, sweet, spiced gingerbread muffins make a wonderful treat for a special Christmas breakfast or brunch. Or keep a batch around to serve with coffee or tea for holiday visitors.
If you love the warm, bold flavors of gingerbread, these Gingerbread Muffins are sure to become a favorite! Made with molasses, brown sugar, and plenty of cozy spices, they’re a perfect treat for the holiday season or any chilly day.
See the recipe card at the bottom of this post for ingredient quantities and full instructions. Here are some notes about the ingredients you’ll need to make these Gingerbread Muffins.
Molasses is made by boiling the juice from crushed or pressed cane sugar. The more times it goes through that process, the stronger flavor the resulting molasses has.
Light or dark (robust) molasses is usually the best choice for baking. Pick which you like based on your taste preferences. (For what it’s worth, I prefer to use light molasses.) There’s also a stronger variety called blackstrap molasses, which is quite dark and less sweet than the other varieties.
This easy recipe follows the usual muffin method of mixing. You won’t need an electric mixer for these muffins; just grab a couple of mixing bowls and a big mixing spoon.
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