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Homemade gingerbread muffins are fragrant, full of flavor, and will make your kitchen smell incredible. They make for the tastiest breakfasts, especially over the holidays!
Do you love the classic taste of a gingerbread cookie? Well, you’re in luck because today, I’ve turned those classic holiday flavors into a muffin.
My homemade gingerbread muffins are an absolute delight and are made completely from scratch.
Make a new tradition with your family by serving these delicious Gingerbread Muffins for a flavorful holiday breakfast.
Why You’ll Love These Homemade Holiday Muffins
- They’re jam-packed with flavor
- They make for a delicious holiday breakfast
- They taste just like gingerbread cookies
- They’re easy to make
- Muffins are easy go-to breakfasts for when you’re in a rush.
When it comes to breakfast prep, I always love turning to muffins… especially when they’re homemade.
Muffins are easy to transport, so I can grab one for when I’m on-the-go. Because they’re easy to carry around, I love offering them as host/hostess gifts.
Check out this Kitchen Toolbox! It has cheat sheets that will help you cook easier and faster.
What better way to show your thanks than by providing your dinner party host with a delicious breakfast so that they don’t have to worry about preparing anything the next morning?
For the holiday season, anything gingerbread-themed is my go-to (and my absolute favorite!).
Gingerbread cookies take me back to my childhood, and I wanted to bring that flavor into a classic breakfast item.
This is how I came up with my homemade Gingerbread Muffins.
Keep on reading below for the full recipe and also my best tips on how to whip up a batch of Gingerbread Muffins for your family!
You can find the full recipe with ingredients and instructions in the printable card below.
Equipment Needed to Make Homemade Gingerbread Muffins
Ingredients Required to Make Gingerbread Muffins
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Salt
- Bananas
- Eggs
- Vanilla extract
- Molasses
- Milk
- Granulated sugar
- Brown sugar
How to Make Gingerbread Muffins
Step 1: Preheat the Oven and Prep the Muffin Tin
Begin by spraying the muffin tin with cooking spray and set it aside. Preheat the oven to 400 degrees F.
Step 2: Sift Dry Ingredients
In a medium-sized bowl, sift together all dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
Step 3: Mix Together Banana and Egg
In a large bowl, add mashed banana and a large egg. Whisk together.
Step 4: Add The Rest of the Wet Ingredients
Next, add vanilla, molasses, whole milk, and both sugars. Mix until all ingredients are well-incorporated.
Step 5: Combine All Ingredients Together
Slowly add dry ingredients to the wet ingredients. Mix until muffin batter forms.
Step 6: Get Ready for Baking
Fill each section of the muffin tin with the batter about 2/3 of the way. Top off each section with a sprinkling of brown sugar.
Step 7: Bake and Enjoy!
Bake for 14 to 17 minutes or until a toothpick comes out clean when inserted in the center. Wait 5 minutes to cool. Serve and enjoy!
What to Serve With Your Holiday Muffins
Clotted Cream and Butter
These gingerbread muffins are already full of flavor, but I can’t help but add clotted cream or butter as a way to elevate them further.
A Good Cup of Coffee
Of course, as this gingerbread muffin becomes your next best breakfast staple, it pairs amazingly well with a delicious latte or cappuccino.
Popular Substitutions or Additions
I love topping off my Gingerbread Muffins with brown sugar, but you can also top it off with other ingredients like:
- Chia seeds
- Homemade streusel
- Nuts
- Pumpkin seeds
How to Reheat and Store
Best Way to Store Leftover Holiday Gingerbread Muffins
These muffins taste their best when placed in an airtight container at room temperature for 3-5 days.
How Long Will These Breakfast Muffins Stay in the Fridge?
If refrigerating, place in an airtight container for up to 7 days.
Can I Freeze Gingerbread Muffins?
Yes, gingerbread muffins can be frozen. Just be sure to wrap it securely in foil or freezer wrap and place it in a freezer bag. They can stay in the freezer for up to three months.
How to Reheat Gingerbread Muffins
To reheat frozen gingerbread muffins, remove them from the freezer and carefully unwrap them. Allow thawing at room temperature. Preheat the oven to 350 degrees and bake for about 10 to 15 minutes.
Gingerbread Muffins FAQ
What do bananas do for baking muffins?
You may have noticed that these muffins contain smashed bananas. Bananas are great for baking because they offer additional flavor as well as extra moisture to your baked goods.
How do I sift together dry ingredients?
Be sure to use a flour sifter when adding your all-purpose flour to your dry ingredients. To combine all dry ingredients together, a wooden spoon works just fine.
Can I Serve Gingerbread Muffins all year long?
Absolutely! I especially love gingerbread muffins over the holiday season because of the flavor combinations (they really take me back to my childhood!), but the ingredients are available all year long.
No need to wait for Christmas to whip up a batch of these delicious muffins!
Other Muffin Recipes I Think You’ll Love:
Can’t get enough of a good muffin recipe? Neither can I! Take a look at my other ones:
Gingerbread Muffins Recipe
Gingerbread Muffins
Homemade gingerbread muffins are fragrant, full of flavor, and will make your kitchen smell incredible. They make for the tastiest breakfasts, especially over the holidays!
Ingredients
- Cooking spray
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 small ripe banana, mashed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/3 cup molasses
- 1/3 cup whole milk
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- Brown sugar for topping
Instructions
- 400 degrees F 14 to 17 minutes
- Spray a muffin tin with cooking spray and set aside.
- Preheat the oven to 400 degrees F.
- In a medium-sized bowl, sift together all dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a large bowl, add mashed banana and a large egg. Whisk together.
- Next, add vanilla, molasses, whole milk, and both sugars. Mix until all ingredients are well- incorporated.
- Slowly add dry ingredients to the wet ingredients. Mix until muffin batter forms.
- Fill each section of the muffin tin with the batter about 2/3 of the way. Top off each section with a sprinkling of brown sugar.
- Bake for 14 to 17 minutes or until a toothpick comes out clean when inserted in the center.
- Wait 5 minutes to cool. Serve and enjoy
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 174Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 16mgSodium: 257mgCarbohydrates: 38gFiber: 1gSugar: 19gProtein: 3g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
WHAT’S NEXT?
Don’t Forget To Come Back And Let Me Know How Your Gingerbread Muffins Turned Out!
If you get a chance to try it, let us know! Leave us a comment below, or share it with a picture on Instagram or Facebook! Don’t forget to tag us @kelly_reci_ and use the hashtag #Kellysthoughtsonthings so we can see what amazing meals you are cooking up!