Warm-Up Your Winter with These Spicy Gingerbread Muffins

Welcome to my gingerbread muffins recipe – the perfect holiday breakfast treat! If you’re anything like me, then you know how important it is to start your day with something delicious and satisfying. These muffins are sure to make your morning routine a little more joyful.

The combination of ground cinnamon, ginger, and cloves gives these muffins the unmistakable aroma of the holidays. And the best part? They’re incredibly easy to make. The recipe ingredients are simple and generally on hand in most kitchens.

I encourage you to indulge yourself in this delightful recipe and enjoy every bite of moist gingerbread goodness. In just under 30 minutes, you’ll have beautiful gingerbread muffins ready for breakfast or as a snack throughout the day. Not only this recipe is perfect for Christmas morning, as it also pairs perfectly with a cup of coffee or tea on cold winter days.

Get ready to bring some holiday cheer into your kitchen and try out this amazing gingerbread muffin recipe today!

Why You’ll Love This Recipe

Holiday Breakfast Gingerbread Muffins
Holiday Breakfast Gingerbread Muffins

Are you ready to treat yourself and your loved ones to a perfect holiday breakfast? Look no further than these moist and delectable gingerbread muffins.

Why will you love this recipe, you may ask? For starters, the combination of warm spices like ground cinnamon, ginger, and cloves will infuse your home with sweet and spicy aromas that perfectly embody the holiday season. Just one bite of these fluffy muffins will transport you to a cozy winter wonderland.

But it’s not just the flavor that makes these muffins perfect for the holidays. The ease of preparation will make your life simpler during this busy season. With simple ingredients like all-purpose flour, baking soda, molasses, and eggs, you can quickly whip up a fresh batch in no time. Plus, they’re easy to make ahead of time and can be stored for later enjoyment.

Whether you’re planning a holiday brunch or need a quick breakfast snack on Christmas morning, these gingerbread muffins are sure to bring joy to your taste buds. Trust us – once you try this easy gingerbread muffin recipe, it’ll become a staple in your arsenal of holiday breakfast recipes for years to come.

Ingredient List

 Wake up to the delightful aroma of gingerbread spices with these muffins.
Wake up to the delightful aroma of gingerbread spices with these muffins.

Here are all the ingredients you need to make Holiday Breakfast Gingerbread Muffins perfect for your holiday brunch or a breakfast snack on Christmas morning.

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Wet Ingredients:

  • 2 large eggs, at room temperature
  • 1 cup milk, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup unsalted butter or margarine, melted and cooled
  • 1/4 cup molasses

These ingredients can be easily found in your local grocery store. Don’t forget to measure everything accurately according to the recipe to achieve moist and flavorful gingerbread muffins.

The Recipe How-To

 The perfect breakfast treat for a cozy winter morning.
The perfect breakfast treat for a cozy winter morning.

Mixing up the Gingerbread Muffins

Assemble all the ingredients, measuring each one carefully before you begin. Preheat your oven to 375°F and prepare your muffin pan by greasing it or lining it with muffin cups.

Start by mixing the dry ingredients together in a large bowl: 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, and 1/2 teaspoon of ground cloves.

In another bowl, mix 2 eggs with 1/2 cup of granulated sugar until they’re well-blended. Pour in 1/2 cup of melted butter or margarine, followed by a 1/4 cup of molasses and 1.5 cups of milk, whisking everything together until smooth.

Add the wet ingredients to the bowl containing the dry ingredients, stirring gently to combine using a spatula until the batter is moist and no lumps remain. Be careful not to overmix lest you end up with dense muffins which are a bit tough instead of light and tender!

Filling the Muffin Pan

Spoon your gingerbread muffin batter into your prepared muffin pan filling each cup about two-thirds full. Tapping down the pan or giving it a good shake could help eliminate any air pockets because this can cause uneven or peaked tops on your baked muffins.

Then bake for around 20 minutes, testing them about five minutes earlier just to be sure they don’t overcook! You want to see them rise and expand a bit as they bake, becoming golden brown but still soft and moist inside. A toothpick pierced in one should come out clean.

Now you have your moist ginger bread muffins ready, take them out from the oven to cool down before serving.


Substitutions and Variations

 The blend of warm spices, molasses, and brown sugar will leave your taste buds dancing.
The blend of warm spices, molasses, and brown sugar will leave your taste buds dancing.

If you’re feeling adventurous or if you simply don’t have all the ingredients on-hand, a few substitutions and variations can easily be made to this gingerbread muffin recipe.

To add a bit of crunch, why not try adding a handful of chopped nuts such as pecans or walnuts to the batter? You could also substitute the all-purpose flour with whole wheat flour for a healthier option, or use gluten-free flour for those with dietary restrictions.

For a more festive touch, swap out the milk for eggnog or add some mini chocolate chips to the batter for an extra indulgent treat. If you prefer a slightly sweeter taste, brown sugar can replace some or all of the granulated sugar, depending on preference.

To make mini muffins or muffin tops, adjust baking times accordingly, reducing the time by approximately 10-15 minutes. And if gingerbread isn’t your thing, try pumpkin gingerbread by substituting half of the molasses with canned pumpkin puree.

With just a few minor substitutions and variations, this gingerbread muffin recipe can be tailored to suit any taste buds or dietary needs without sacrificing flavor. So go ahead and experiment – you never know what delicious creation you might come up with!

Serving and Pairing

 Your kitchen will smell like a holiday haven with these muffins baking in the oven.
Your kitchen will smell like a holiday haven with these muffins baking in the oven.

Once you’ve made these delectable gingerbread muffins, it’s time to think about serving and pairing them with the perfect accompaniments!

Firstly, let’s talk about serving. These muffins are perfectly sized for a holiday breakfast or brunch. Serve them on a platter or keep them warm in a basket to share with friends and family for a memorable meal. You can drizzle some frosting over the top if you like, or sprinkle powdered sugar for an extra touch of sweetness.

When it comes to pairing, these muffins go well with a variety of flavors. For something sweet and simple, pair them with hot cocoa or coffee. For something more savory, consider pairing them with sausage and eggs, omelets, or any breakfast sandwiches. If you’re looking to create a more elaborate holiday spread, add some fresh fruit, yogurt parfaits, or even a cheese platter to your table.

If you have leftovers, no problem! These muffins make a great snack or dessert throughout the day. Pair them with milk or tea for an afternoon snack or enjoy one after dinner as a light dessert.

Overall, these gingerbread muffins are an excellent choice for any holiday breakfast or brunch. Their spicy-sweet flavor pairs well with many other classic brunch dishes and drinks, allowing for endless possibilities when it comes to serving and pairing.

Make-Ahead, Storing and Reheating

 These muffins are the ultimate grab-and-go breakfast that packs all the flavors of the holiday season.
These muffins are the ultimate grab-and-go breakfast that packs all the flavors of the holiday season.

Once you’ve baked these delicious gingerbread muffins, you’ll definitely want to make extra for later. Luckily, this recipe is perfect for making ahead and storing for later!

To make-ahead, simply follow the recipe instructions as written, then allow the muffins to cool completely to room temperature. Once cooled, store the muffins in an airtight container or plastic baggies and keep them at room temperature for up to 2 days.

If you’re looking to store your gingerbread muffins for a longer period of time, you can also freeze them! To do so, first, allow the muffins to cool completely before placing them in a zipper-lock freezer bag. Then, label the bag with the date and freeze. When you’re ready to enjoy them again, simply remove them from the freezer and allow them to thaw at room temperature before reheating.

If you need to reheat your gingerbread muffins after storing them, there are several ways you can go about it. One way is to simply microwave them for 10-15 seconds on high until they are warmed through. Another way is to place them in a toaster oven or standard oven set to 350°F (175°C) until they are warmed through.

No matter which method you choose, be sure not to overheat your muffins or they will dry out! If you correctly store and reheat your gingerbread muffins using these tips and tricks, you’ll be able to enjoy their sweet and spicy flavor any time of day – whether it’s a breakfast snack or afternoon dessert.

Tips for Perfect Results

 Don't be fooled by the name, these muffins are perfect for any time of day.
Don’t be fooled by the name, these muffins are perfect for any time of day.

As a baker, let me share some tips to ensure that your gingerbread muffins turn out perfectly. These tips will help you achieve a moist and delicious muffin that is perfect for your holiday breakfast or brunch.

1. Measure accurately: One of the most important aspects of baking is to measure ingredients with precision. Even small deviations can affect the texture, taste, and overall outcome of the final product. Be sure to use measuring cups and spoons to correctly measure dry and liquid ingredients.

2. Mix well but not overmix: When it comes to mixing the batter, be sure not to overmix. Overmixing can result in tough muffins as it develops gluten from the flour. However, you don’t want pockets of dry ingredients either. To avoid this, mix until all dry ingredients are incorporated and there’s no sign of any lumps.

3. Use fresh baking powder and baking soda: Both baking soda and baking powder are essential for making your gingerbread muffins rise. So make sure they’re still fresh by testing them before use. Baking powder should bubble when you mix it with water or vinegar; while baking soda mixed with vinegar should fizz.

4. Preheat your oven: This is an essential step not just for muffins but for all baked goods. Preheat your oven so that the temperature is just right when you’re ready to bake.

5. Don’t open the oven door while baking: Avoid opening the oven door while baking because this causes heat loss from inside the oven, and can result in unevenly baked muffins which won’t rise well.

6. Use muffin cup liners or grease your pan: It’s up to you whether you’ll use liners or grease your pan; this prevents sticking during and after baking.

7. Let them cool before eating: While you might be tempted to eat your freshly baked gingerbread muffins immediately after taking them out of the oven, let them cool first before serving because they’ll come out more easily from their wrappers if cooled down first.

With these useful tips and tricks at hand, you’re all set for making perfect gingerbread muffins!

Bottom Line

After reading this article, it’s clear that gingerbread muffins are the perfect holiday breakfast recipe. Not only are they easy to make, but they also make the perfect holiday brunch or breakfast snack. Whether you have guests over or simply want a festive meal on Christmas morning, these muffins are sure to please.

Not to mention, the delicious combination of ginger, cinnamon, and molasses create a moist gingerbread muffin that will leave you wanting more. The recipe is easily customizable and can be made with whole wheat flour or even made gluten-free.

As an added bonus, these gingerbread muffins can be made ahead of time, stored easily, and reheated for convenience. You can keep them fresh for days by following the storing instructions in this article.

In conclusion, if you’re looking for a delightful dessert or breakfast treat during the holidays, this gingerbread muffin recipe is an excellent choice. With so many variations and serving options available, you can’t go wrong with making these muffins part of your holiday tradition.

Holiday Breakfast Gingerbread Muffins

Holiday Breakfast Gingerbread Muffins Recipe

The taste of Christmas and the comfort of home all in one muffin. Serve warm with butter.
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Course: Breakfast/Dessert
Cuisine: American
Keyword: < 30 Mins, Breads, Christmas, Easy, Quick Breads
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Calories: 266.3kcal


  • 1/2 cup butter or 1/2 cup hard margarine, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2/3 cup mild molasses
  • 1/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves


  • Cream margarine and sugar together in large bowl.
  • Beat in eggs, 1 at a time, beating well after each addition.
  • Add molasses and milk.
  • Beat until mixed.
  • Combine remaining 7 ingredients in medium bowl.
  • Add to margarine mixture.
  • Stir until just moistened.
  • Fill greased muffin cups 3/4 full.
  • Bake in 375°F oven for about 20 minutes until wooden pick inserted in centre of muffin comes out clean.
  • Let stand in pan for 5 minutes before turning out onto wire rack to cool.
  • Company’s Coming Home for The Holidays.

Your Own Notes


Serving: 932g | Calories: 266.3kcal | Carbohydrates: 42.9g | Protein: 4g | Fat: 9g | Saturated Fat: 5.3g | Cholesterol: 56.3mg | Sodium: 308.4mg | Fiber: 0.8g | Sugar: 18.9g

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