Moist, soft spiced bites of the sweetest taste of the holidays. This gingerbread muffin recipe is our absolute favorite. It’s easy and simple in design, and is the greatest addition to any breakfast or brunch or just anytime.
These little gems smell delicious while they are baking.
If you love Gingerbread you will absolutely adore these.
They came from a Betty Crocker ad for Christmas some years ago, and we have made them at holiday time ever since.
One of my favorite things to do is bake up a batch for Christmas Eve and my kids get to open one gift – a pair of new pajamas every year.
So we get in out new PJ’s and then eat some muffins, have some hot cocoa and go to sleep dreaming of Christmas morning.
I won’t lie, I have made these dozens of times during the year too, when I am craving gingerbread.
Which is often, in case you were wondering. lol
What do you need to make Gingerbread Muffins?
dark brown sugar
How do you make these Gingerbread Muffins?
Heat the oven to 400°F.
Use shortening, and grease the bottom of the muffin cups only in the muffin pan.
You can also use paper baking cups instead.
In a large bowl, beat the brown sugar, molasses, milk, oil and egg.
Stir in the remaining ingredients, just until the flour is moistened.
Divide the batter evenly into the muffin cups, filling about ¾ full of batter.
Bake them for 18 to 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Remove immediately from the muffin pan to a cooling rack.
Allow them to cool completely, which takes about 20-30 minutes.
Sprinkle with powdered sugar or decorator sugar, if desired.
You can pop them in the microwave for about 10-15 seconds if you want to serve them warm.
Delicious and fragrant. The perfect combination.
How do I store these Gingerbread Muffins?
They can be chilled in the refrigerator for up to 1 week or stored at room temperature in an airtight container for 5 days.