If you’re craving something warm, fragrant, and festive, these Spiced Molasses Gingerbread Muffins will instantly bring the holiday spirit into your kitchen. Made with rich molasses, aromatic spices, and a touch of sweetness, these soft and tender muffins are perfect for breakfast, dessert, or a comforting mid-afternoon treat. Even better—they’re quick to whip up, bake in just 20 minutes, and fill your home with the cozy scent of gingerbread magic.
Table of Contents
Why You’ll Love This Spiced Molasses Gingerbread Muffins Recipe
- Classic Holiday Flavor: The perfect balance of molasses and warm spices like ginger, cinnamon, nutmeg, and cloves.
- Soft and Moist Texture: Greek yogurt (or plant-based yogurt) keeps every bite tender and rich.
- Small Batch Friendly: Makes just six muffins—ideal for smaller households or anyone baking for one or two.
- Easy and Adaptable: Simple ingredients and quick prep mean you can have fresh muffins in under 30 minutes.
- Versatile and Customizable: Swap ingredients for vegan, gluten-free, or refined-sugar-free versions.
Spiced Molasses Gingerbread Muffins
- Total Time: 30 minutes
- Yield: 6 muffins
- Diet: Vegetarian
Description
Warm, fragrant, and festive Spiced Molasses Gingerbread Muffins – soft, tender, and filled with cozy holiday flavor. Perfect for breakfast or a comforting treat.
Ingredients
- 1 cup (125g) all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ⅓ cup (80 ml) molasses
- ¼ cup (56g) unsalted butter or neutral oil
- ¼ cup (56g) plain Greek yogurt or plant-based yogurt
- ¼ cup (60 ml) milk, water, or coffee
- 2 tablespoons (25g) brown sugar
- ½ tablespoon apple cider vinegar
- ½ teaspoon vanilla extract
- 1 tablespoon (12g) turbinado or granulated sugar (optional topping)
Instructions
- Preheat oven to 375°F (190°C). Line or grease 6 muffin cups, leaving space between each for airflow.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In another bowl, melt butter and molasses together, then whisk in yogurt, milk, brown sugar, vinegar, and vanilla until smooth.
- Fold dry ingredients into wet until just combined – do not overmix.
- Let batter rest 15–20 minutes for taller muffins, then fill cups and sprinkle with sugar if desired.
- Bake for 18–20 minutes, or until a toothpick comes out clean. Cool slightly before serving.
Notes
For extra flavor, add orange zest or espresso powder. Use plant-based swaps for vegan or gluten-free versions. Resting the batter helps achieve bakery-style muffin tops.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients for Spiced Molasses Gingerbread Muffins
Dry Ingredients
- 1 cup (125g) all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients
- ⅓ cup (80 ml) molasses – unsulphured, dark, or blackstrap (depending on your sweetness preference).
- ¼ cup (56g) unsalted butter – or a neutral oil for dairy-free baking.
- ¼ cup (56g) plain Greek yogurt – or sour cream or a plant-based yogurt substitute.
- ¼ cup (60 ml) milk, water, or coffee – non-dairy milk works beautifully.
- 2 tablespoons (25g) brown sugar – adds caramel-like depth.
- ½ tablespoon apple cider vinegar – reacts with baking soda for lift.
- ½ teaspoon vanilla extract
Optional Topping
- 1 tablespoon (12g) turbinado or granulated sugar – for a crisp, sparkly muffin top.
Ingredient Notes (Substitutions & Healthy Swaps)
- Molasses: For a lighter taste, use mild unsulphured molasses. If you prefer less bitterness, try mixing half molasses with half maple syrup.
- Dairy-Free Option: Substitute butter with vegetable oil or coconut oil, and use a thick non-dairy yogurt like almond or coconut yogurt.
- Vegan Option: Combine plant-based yogurt and almond or oat milk; these keep the same texture and flavor balance.
- Gluten-Free Option: Replace the flour with an equal amount of gluten-free all-purpose blend that includes xanthan gum (like Bob’s Red Mill 1:1).
- Sweetness Control: Reduce brown sugar slightly or replace with coconut sugar for a less refined option.
- Extra Flavor: Add orange zest, a dash of espresso powder, or a sprinkle of black pepper for a flavor upgrade.
Step-by-Step Instructions
Step 1 – Prep the Muffin Pan and Oven
Preheat your oven to 375°F (190°C). Line or grease every other cup in a standard 12-cup muffin pan—this helps the muffins rise taller by improving airflow.
If you’re doubling the recipe for a full dozen, you can fill each cup normally.
Step 2 – Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. This ensures the spices are evenly distributed for that perfect gingerbread aroma in every bite.
Step 3 – Combine the Wet Ingredients
In a large microwave-safe bowl, melt the butter and molasses together in short 20-second bursts, whisking until smooth.
Add the Greek yogurt, milk (or coffee), brown sugar, apple cider vinegar, and vanilla extract. Whisk until fully combined. The mixture will be glossy and slightly foamy—that’s a good sign!
Step 4 – Combine Wet and Dry Mixtures
Gently stir the dry ingredients into the wet ingredients using a rubber spatula. Mix just until no streaks of flour remain—do not overmix, or your muffins may turn dense.
The batter will be thick and may bubble slightly due to the baking soda and vinegar reaction, which helps the muffins rise.
Step 5 – Rest and Fill
(Optional but helpful): Let the batter sit for 15–20 minutes before scooping to encourage taller muffin tops.
Spoon the batter evenly into 6 prepared muffin cups. Sprinkle the tops generously with turbinado or granulated sugar for sparkle and crunch.
Step 6 – Bake
Bake at 375°F (190°C) for 18–20 minutes, or until the muffins are domed and set. A toothpick inserted in the center should come out clean or with just a few crumbs attached.
Let the muffins cool for a few minutes in the pan, then transfer them to a wire rack. Enjoy them warm for the best flavor and texture!
Pro Tips for Success
- Don’t Overmix: Stop stirring as soon as the batter comes together—this prevents tough muffins.
- Airflow Trick: Using every other muffin cup helps create bakery-style muffin tops.
- Rest the Batter: Even 10–15 minutes of resting time can give you a better rise.
- Sweet Topping: Turbinado sugar adds crunch and makes your muffins sparkle.
- Boost Flavor: Try adding orange zest or espresso powder for an extra festive twist.
- Even Taller Muffins: Bake at 425°F for 5 minutes, then lower to 350°F for 12–14 more minutes—this jump-starts the rise.
Flavor Variations
- Orange Gingerbread Muffins: Add 1 teaspoon of orange zest and a drizzle of orange glaze.
- Chocolate Gingerbread Muffins: Stir in ½ cup mini chocolate chips for a rich, mocha-like flavor.
- Cranberry Molasses Muffins: Fold in ¼ cup dried cranberries for tart contrast.
- Spiced Coffee Muffins: Use strong brewed coffee instead of milk and add a pinch of espresso powder.
- Maple Glazed Muffins: Drizzle cooled muffins with a quick maple glaze (maple syrup + powdered sugar).
Serving Suggestions
- Morning Treat: Pair with hot coffee or tea for a cozy breakfast.
- Dessert Delight: Serve warm with whipped cream or a drizzle of caramel.
- Holiday Brunch: Add them to your Christmas breakfast table with fruit and hot cocoa.
- Gift Idea: Wrap in parchment and tie with ribbon for homemade gifts or hostess treats.
- Snack Time: Warm one in the microwave for 15 seconds for a soft, fresh-out-of-the-oven feel.
Storage and Freezing Instructions
- Room Temperature: Store muffins in an airtight container for 1–2 days.
- Refrigerator: Keep up to 1 week, gently rewarming before serving.
- Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature for 1 hour or microwave for 30 seconds.
- Reheat Tip: To refresh the texture, pop in a 325°F oven for 5 minutes before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sodium | 170 mg |
(Values are approximate and may vary by ingredients used.)
FAQ About Spiced Molasses Gingerbread Muffins
Can I make these muffins vegan?
Yes! Simply replace the butter with neutral oil, Greek yogurt with a thick plant-based yogurt, and milk with almond or oat milk. The texture remains soft and moist.
What kind of molasses should I use?
Unsulphured molasses works best for balanced sweetness. For a stronger, less sweet flavor, blackstrap molasses gives a bold, slightly bitter edge that’s classic in old-fashioned gingerbread.
Can I double this recipe?
Absolutely. This small batch yields 6 muffins, but you can double all ingredients for 12 muffins. Baking time remains similar—just watch for doneness around 18–20 minutes.
Can I use gluten-free flour?
Yes! Use a 1:1 gluten-free baking blend that includes xanthan gum. The muffins stay just as tender with a slight difference in crumb texture.
How do I keep my muffins from sinking?
Make sure your baking soda is fresh, don’t overmix the batter, and bake them right after combining ingredients. Using room-temperature ingredients also helps the batter rise evenly.
Final Thoughts
These Spiced Molasses Gingerbread Muffins bring together everything you love about the holidays—sweet molasses, warm spices, and that nostalgic gingerbread aroma. Whether you’re baking a small batch for yourself or doubling it for family and friends, these muffins promise cozy comfort in every bite.
They’re simple, wholesome, and endlessly adaptable—so grab your whisk, preheat that oven, and fill your kitchen with the smell of pure holiday joy!