Start the day with these fluffy fragrant gingerbread muffins.

These moist and flavorful spiced muffins are topped with a delicious cinnamon crumble and are perfect for chilly weather mornings.

stack of Gingerbread Muffins

Homemade Gingerbread Muffins

  • We love gingerbread cookies, houses, and now gingerbread muffins!
  • Fall and winter is the time for warm spices flavors like pumpkin pie spice, apple pie spice.
  • Make a batch of mini, regular, or jumbo gingerbread muffins and take them to a breakfast meeting, coffee date, or afternoon playdate!
ingredients to make Gingerbread Muffins

Ingredients for Gingerbread Muffins

  • Flour: All-purpose flour is the base of these muffins and provides the perfect texture.
  • Baking Soda: Reacts with acidic components in the recipe for the perfect rise.
  • Spices (Ground Ginger, Cinnamon, Cloves): The key to the iconic gingerbread flavor. Adjust the spice levels to tailor the flavor to your liking.
  • Butter: I use unsalted butter and add a pinch of salt to ensure I get just the right amount. Butter adds richness and moisture to these gingerbread muffins.
  • Sugar: Adds sweetness but also gives these muffins a tender texture.
  • Eggs: Eggs bind the ingredients.
  • Molasses: Gives the muffins their distinctive gingerbread flavor and moist texture. If you prefer a more intense flavor, dark molasses is a good alternative.

How to Make Gingerbread Muffins

  1. Whisk the dry ingredients together in a medium-sized bowl (according to the recipe below).
  2. Beat the butter and sugar until combined. Beat in the eggs and then the molasses.
  3. Combine the dry and wet ingredients.
  4. Pour batter into prepared muffin tins, and bake.

Mastering Muffins

These handy tips apply to all of your favorite muffin recipes!

  • Filling Muffin Cups: Fill each cup ⅔ to ¾ full for even baking.
  • Avoid Overmixing: Mix just until the ingredients are combined to prevent tough muffins.
  • Room Temperature Ingredients: Bring ingredients like eggs and butter to room temperature for a smoother batter.
  • Check for Doneness: Test with a toothpick early; ovens and pans can vary slightly.
Gingerbread Muffins cooked in the muffin tin

Storing Muffins

  • Keep gingerbread muffins in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
  • Add a slice of bread to the container to absorb extra moisture so the muffins stay intact.
  • Freeze cooled muffins in a zippered bag for up to 1 month and defrost at room temperature before enjoying.

Savor the Holiday Season!

Did your family enjoy these Gingerbread Muffins? Leave us a rating and a comment below!

stack of Gingerbread Muffins
5 from 14 votes↑ Click stars to rate now!
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Gingerbread Muffins

These Gingerbread muffins with spiced crumb topping are packed with flavor and so easy to make!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 18 muffins
Author Kathleen
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  • 2 ¾ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon ginger + ½ teaspoon
  • 2 teaspoons cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • cup sugar
  • 2 large eggs room temperature
  • ¾ cup molasses
  • 1 ⅓ cups cold water

Crumble Topping

  • 1 cup all-purpose flour
  • ½ cup brown sugar firmly packed
  • 2 tablespoons sugar
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • teaspoon salt
  • ½ cup unsalted butter melted


  • Preheat oven to 425°F. Spray 18 muffin cups (regular size) with nonstick cooking spray or line with paper liners.
  • In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, and cloves until combined. Set aside.
  • In a large mixing bowl using an electric mixer, beat together butter and sugar until combined. Beat in eggs until combined. Beat in molasses until combined.
  • Add half of the flour mixture and mix just until most of the flour disappears. Add the remaining flour and mix until most of the flour disappears (don't overmix). Gradually add the water and beat until blended. Scoop batter into prepared muffin pan.
  • For the toppings, in a small mixing bowl, combine the flour, brown & white sugar, ginger, cinnamon, and salt. Add the melted butter and mix with a fork until it clumps and large crumbs form.
  • Sprinkle muffin tops evenly with crumb mixture, gently pressing it into the batter.
  • Bake for 5 minutes then reduce the temperature to 350°F and cook for another 10-12 minutes or until a toothpick comes out clean.
  • Place pans on rack and cool 10 minutes. Remove muffins from pan and place on wire rack and cool completely.


Store muffins at room temperature in an airtight container for up to 4 days. 
Freeze cooled muffins in a ziptop bag for up to 1 month, defrost at room temperature. 
5 from 14 votes

Nutrition Information

Serving: 1muffin | Calories: 319 | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 281mg | Potassium: 286mg | Fiber: 1g | Sugar: 26g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Muffins
Cuisine American
stack of Gingerbread Muffins with a title
close up of Gingerbread Muffins with writing
Gingerbread Muffins in the tin with a title
Gingerbread Muffins and cookies with a title


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 14 votes (14 ratings without comment)

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Recipe Rating


  1. These were fantastic. I’m always trying to get a fine crumb and this hit my target! Delicious gingerbread muffins, thanks Holly!

  2. You say in the above comment, that you can use either fresh or powdered ginger. I’ve never used fresh, but it’s intriguing enough that I would like to try it, at least to make half of a recipe! Would the measurements be the same?

    1. Hi Kathy, 1 tablespoon of fresh ginger is generally equal to 1/4 teaspoon of powdered ginger. If you’re using powdered, I would start with 1/4 teaspoon and go from there. I hope that helps answer your question!

  3. The recipe for theses muffins on Pinterest is accompanied by a photo of enchiladas. Don’t know if that is on your end or not but it doesn’t make it look like an appealing recipe and that’s a shame because these muffins look amazing