Easy, one bowl Gingerbread Muffins Recipe made with molasses and the best blend of warm spices in less than 30 minutes from start to finish! Perfect for the holiday season!
Spiced gingerbread muffins might be a new flavor for some, but thankfully muffins are a super familiar food which means maybe more people will try them 🙂
As for me, gingerbread has become one of my absolute favorite holiday flavors. It all started when Starbucks came out with Gingerbread lattes. I was sold at first sip! 🎄
These gingerbread muffins are similar to my Lemon Yogurt Muffins in many ways (made with yogurt and a combination of flours) but have a very different flavor. I cannot even wait for you to make them!
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Why You'll Love This Recipe
- Easy Recipe This recipe is made with one bowl, which means less mess! There is no need to mix the dry ingredients in a separate bowl unless you really want to.
- Good Source of Protein (for a muffin;). Low in Sodium. 4 grams of protein, 1 gram of fiber, and 110mg of sodium in each muffin. 🤩
- The Best Gingerbread Flavor Molasses paired with cozy spices (ground ginger, nutmeg, and cinnamon). I referenced my favorite gingerbread syrup recipe that I've been adding to my coffee around the holidays for years!
Dietitian Tip
What muffin tops look and taste like oftentimes matter more than what the rest of the muffin looks or tastes like... especially for kids;)
Topping muffins with a sprinkle of coarse sugar or a few pieces of chopped candied ginger can help increase acceptance of homemade muffins, especially if your kids are used to bakery-style muffins (you know, the kind made with a lot of sugar ;).
Ingredient Notes
Here are a few notes on some of the key ingredients in this recipe. The full list of ingredients, including amounts, can be found in the recipe card at the bottom of the post.
- Flour I use a combination of golden wheat flour (white whole wheat flour) and all-purpose flour to add fiber to this recipe. See notes section for flour substitutions.
- Yogurt Although you can use regular or Greek yogurt to make this recipe, I recommend using regular vanilla flavored yogurt the first time you make it. For denser muffins, use Greek yogurt. And to make these muffins less sweet, use plain yogurt.
- Molasses Use baking molasses, not blackstrap molasses. I use the brand 'Grandma's' unsulfured molasses.
- Spices Ground ginger, nutmeg, and cinnamon. The perfect combination of warm spices!
- Candied Ginger and or Course Sugar (Optional) A little goes a long way! I've found candied ginger in the dried fruit section of our store and in a local market. I use turbinado sugar for coarse sugar.
How to Make this Gingerbread Muffins Recipe
Here's a summary of how to make this recipe for gingerbread muffins. For the full recipe with the complete list of instructions, please scroll down to the recipe card.
- Whisk all of the wet ingredients, brown sugar, and spices together in a large mixing bowl.
- Stir in baking powder, baking soda, and flour mixture until well incorporated.
- Divide muffin batter evenly among 12 lined muffin cups. Optional: top with a sprinkle of coarse sugar (like turbinado sugar) or chopped candied ginger (highly recommend!).
- Place the muffin pan in a preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean.
Helpful Tips
- There is just enough muffin batter to make 12 muffins. You will literally be using a rubber spatula to scrape the sides of the bowl to fill the last muffin cup. 😋
- Molasses and warm spices are what give these muffins the best gingerbread flavor.
- Can use light or dark brown sugar. The darker the sugar, the darker the muffins will be.
- Melted butter (unsalted butter) or a neutral-flavored oil (like avocado oil) can be used in place of the extra virgin olive oil.
- I've made these muffins with plain Greek yogurt (whole milk yogurt) and regular vanilla yogurt. For muffins that are a little sweeter and less dense, use regular vanilla yogurt.
- Allow muffins to cool completely before placing in an airtight container.
- Cooled muffins can be stored at room temperature in an airtight container or resealable bag for up to 3 days.
- Don't forget to sift the baking soda! I use a small fine mesh strainer to do this step quickly.
- Muffin liners make cleanup easier, but they aren't necessary. Feel free to use a greased muffin tin instead.
- Add up to a half of a cup of chopped walnuts or raisins to give these muffins more texture.
Questions You May Have
To turn this into a vegan gingerbread muffins recipe, use one chia or flax egg instead of one egg and vegan yogurt instead of regular yogurt.
To make one chia egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let sit for at least 5 minutes, stirring after the first 30 seconds.
I would suggest using more dark brown sugar or honey in place of molasses. These substitutions won't add the same gingerbread flavor as molasses, so they will taste more like spiced muffins instead of gingerbread muffins.
Yes, they freeze very well! Once cooled, place muffins in a freezer bag (remove as much air as possible) and freeze for up to 3 months.
More Holiday Recipes
- Christmas Holiday Punch (Non-Alcoholic)
- Easy Deviled Eggs Without Mustard
- How to Make Steamed Hard-Boiled Eggs
- Quick and Easy Christmas Salad
Did you make this easy gingerbread muffin recipe and love it? I hope so! Please let me know by leaving a comment and ⭐⭐⭐⭐⭐ review below. A 5-star rating is the best compliment!
Follow me on Instagram for more easy recipes and nutrition tips from a Registered Dietitian!
📖 Recipe
Gingerbread Muffins
Equipment
- 1 Large Mixing bowl
Ingredients
- ¾ cup Greek yogurt vanilla or plain, regular or Greek yogurt. see notes.
- 1 egg
- 6 tablespoon olive oil extra virgin. can use avocado oil or melted butter instead
- 3 tablespoon molasses do not use black strap molasses
- ½ cup brown sugar the darker the brown sugar, the darker the muffins
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¾ teaspoon baking soda sifted
- 1 cup golden wheat flour white whole wheat flour. can use all-purpose flour or almond flour instead.
- ½ cup all-purpose flour
Instructions
- Whisk together yogurt, egg, olive oil, molasses, brown sugar, and spices in a large mixing bowl.¾ cup Greek yogurt, 1 egg, 6 tablespoon olive oil, 3 tablespoon molasses, ½ cup brown sugar, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Stir in baking powder, baking soda, and flour until all dry ingredients are incorporated. Don't over mix the muffin batter.1 teaspoon baking powder, ¾ teaspoon baking soda, 1 cup golden wheat flour, ½ cup all-purpose flour
- Place ¼ cup of muffin batter in each lined or greased muffin cup. There should be exactly enough to make 12 muffins.
- Optional: Sprinkle course sugar and or a few pieces of chopped candied ginger on top of the muffins before baking.
- Bake in a preheated oven at 400 degrees Fahrenheit for 13-14 minutes. Muffins are done when a toothpick inserted into the center of the muffin comes out clean.
Notes
-
- There is just enough batter to make 12 muffins using one-quarter cup of batter per muffin.
- The muffins are done when a toothpick inserted into the center of the muffin comes out clean.
- Bake time will vary depending on the oven temperature and how much you fill each muffin cup. These muffins can be baked at 375 degrees Fahrenheit for 15-17 minutes, or at 400 degrees Fahrenheit for 13-14 minutes.
- Melted butter (unsalted butter) or a neutral-flavored oil (like avocado oil) can be used in place of the extra virgin olive oil.
- I've made these muffins with plain Greek whole milk yogurt and regular vanilla yogurt. For muffins that are a little sweeter and less dense, use regular vanilla yogurt.
- Allow muffins to cool completely before placing in an airtight container.
- Cooled muffins can be stored at room temperature in an airtight container or resealable bag for up to 3 days.
- Don't forget to sift the baking soda! I use a small fine mesh strainer to do this step quickly.
- Muffin liners make cleanup easier, but they aren't necessary. Feel free to use a greased muffin tin instead.
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