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Gingerbread Muffins

These bakery style Gingerbread Muffins are easy to make and are filled with warm, cozy spices. They’re moist, soft and perfect for the holiday season. They won’t last long in your house!

When November hits, I go into full Christmas mode. I know, I know, Thanksgiving isn’t even here yet, but I just love the Christmas season. Yes, I am one of those people that start playing Christmas music in November. Hey, at least I don’t start playing it in September :).

Anyways, come November, I’m always torn between Thanksgiving/fall baking and Christmas baking, so I usually do a mix of both. These gingerbread muffins are quite possibly my favorite Christmas-y muffin. The muffins are filled with warm, cozy spices and oh my word, they make your house smell incredible when they bake in the oven. The best part about this muffin recipe is that it is so easy to make. You don’t need a fancy mixer, just a bowl and a whisk or rubber spatula. Everything can be mixed in one bowl within a few minutes.

The details

Making the batter

To make this muffin recipe, you’ll start by mixing together all the wet ingredients with a whisk. Once mixed together, you’ll add in all the dry ingredients and mix just until combined. I like using a rubber spatula to mix together the wet and dry ingredients. Easy as that! Now the muffins are ready to be scooped into the muffin tin.

Making your own muffin liners

If you want to make your own muffin liners so that they look like they came from a fancy bakery, here’s what you need to do. Cut 12 pieces of parchment paper that measure 5 inches by 5 inches. Place the parchment paper on top of the bottom of the glass. Use your hands to press the parchment paper along the sides of the glass. This will create the shape of the muffin liner. Place these into a 12-count muffin tin. It’s okay if the liners don’t stay down. The muffin batter will weigh them down once added.

filling the muffin tin

Once you have your muffin tin ready (either filled with store bought cupcake liners or homemade liners), scoop the batter into the prepared liners. This batter will be enough to make 12 muffins.

Baking the gingerbread muffins

Sprinkle the tops of the muffin batter with granulated sugar, then bake in a 425 preheated oven for 5 minutes. Yes, 5 minutes. Then you will lower the oven temperature to 350F and bake an additional 15-20 minutes. The initial hot temperature of the oven causes the muffins to rise more.

The final touches

Once these muffins come out of the oven, allow them to cool, then sprinkle with additional granulated sugar, if desired. This is more so for the appearance of the muffins.

If you make this gingerbread muffin recipe, let me know what you think below in the comments and ratings. I always love hearing your feedback. Also, make sure you find me on instagram and youtube for the full baking video for these as well as some fun behind the scenes.

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Gingerbread Muffins

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5 from 2 reviews

  • Author: Jolene
  • Total Time: 27 minutes
  • Yield: 12 1x


These bakery style Gingerbread Muffins are easy to make and are filled with warm, cozy spices. They’re moist, soft and perfect for the holiday season. They won’t last long in your house!


Units Scale
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 1/4 cup molasses
  • 2 large eggs
  • 1/2 cup whole milk
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt


1. Preheat oven to 425F. Line a 12-count muffin with cupcake liners. If you’d like to make your own liners, cut 12 pieces of parchment paper that are 5×5 inches. Place the parchment square on the bottom of a glass and press the sides of the parchment paper along the sides of the glass to create the shape of the liner. Place in the muffin tin. It’s okay if they don’t stay down. The muffin batter will hold them down when added.

2. In a large bowl add vegetable oil, sugar, molasses, eggs and milk. Whisk to combine, then add remaining ingredients. Stir just until batter is combined.

3. Scoop batter into prepared muffin tin. Sprinkle tops of muffins with granulated sugar.

4. Bake in 425F oven for 5 minutes, then REDUCE temperature to 350 for 12-15 more minutes, or until a toothpick inserted into the center comes out clean. The high initial temperature helps the muffins rise more.

5. Sprinkle tops of muffins with additional granulated sugar if desired, serve and enjoy!

  • Prep Time: 10
  • Cook Time: 17
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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  1. I made these today and they were delicious and oh so easy to make. They were moist and perfectly sweet. I am adding them to my Christmas baking rotation.

    1. Kwith,

      I am so happy to hear these turned out so well for you and that you enjoyed them! Enjoy making these throughout the Christmas season 🙂


    1. Kelli,

      Yes, I think that should work fine. I haven’t tried them in a large 6 cup muffin tin, so I don’t know exactly how long they will take to get done. I’d give them an extra 5 minutes, then begin checking their doneness. Hope you enjoy these!


    1. Lynda,

      Yes, the vegetable oil should be fine to be replaced in a 1:1 ratio. In terms of the sugar, you could try substituting 1/2 cup honey? I haven’t tried these with honey so I can’t 100% say how they would turn out taste wise, but honey is sweeter than sugar, so the smaller amount should be sufficient to replace the brown sugar.


  2. Not sure what went wrong these were super dry. Will try again and shorten the bake time… has anyone used the convection setting on their oven and had these turn out? Maybe I need to reduce the temp too??

    1. Sheena,

      I have not made these with a convection oven, but do know that convection ovens dry and crisp the tops of baked goods. Therefore, it will dry out muffins if you use the convection setting. I would not recommend baking muffins in a convection oven since it will dry out the muffins. Hope you get to try them again and enjoy them!


    1. Skye,

      I would personally not recommend replacing the molasses. The molasses help give the gingerbread muffins the gingerbread flavor. If you have to for allergy reasons, you could substitute for brown sugar.


  3. Can you freeze these muffins? I’d love to make some for the holidays but I don’t have the time to do it right then 🤷🏼‍♀️

    1. Leslie,

      That’s a great question! Since the vegetable oil is liquid, you’ll want to melt the coconut oil then measure it in its liquid form for a 1:1 measurement. Hope that helps! Happy baking 🙂


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