Spiced Molasses Gingerbread Muffins

These spiced molasses gingerbread muffins are pure holiday magic in every bite. Warmed with cinnamon, ginger, and cloves, they’re soft, cozy, and smell like your kitchen just got wrapped in a big fuzzy scarf. Ready in just 30 minutes, these are the kind of muffins you whip up when the air turns crisp and you’re craving something comforting and sweet

Why You’ll Love Spiced Molasses Gingerbread Muffins

You’re going to fall hard for these tender, bakery-style muffins. They’re packed with cozy spices like cinnamon, ginger, nutmeg, and cloves, giving them that classic gingerbread warmth we all crave this time of year

The molasses adds deep, rich flavor and pairs so well with the light sweetness of brown sugar. But what makes these extra special? The soft crumb and golden tops that bake up perfectly without any fancy equipment. Just a couple of bowls and a whisk

They’re quick too. From start to finish, you’ll be pulling these beauties out of the oven in under 30 minutes. They’re perfect for holiday mornings, chilly afternoons, or even as a sweet gift wrapped in a little parchment and twine

For a sweet morning pairing, serve them with this chocolate pumpkin bread and a warm mug of cider

Ingredients for Spiced Molasses Gingerbread Muffins

Here’s a quick rundown of the essentials

Dry Ingredients

• All-purpose flour
• Baking powder and baking soda for lift
• Ground ginger, cinnamon, cloves, and nutmeg for that classic gingerbread vibe
• Salt to balance the sweet

Wet Ingredients

• Dark brown sugar for moisture and rich flavor
• Eggs for structure
• Vegetable oil keeps them soft and tender
• Buttermilk adds tang and helps with rise
• Unsulphured molasses gives them that deep gingerbread flavor
• Vanilla for a smooth finish

Optional but Recommended

• Turbinado sugar to sprinkle on top for a crisp, bakery-style crunch

Using buttermilk? Good call. But if you’re out, you can mix regular milk with a splash of vinegar or lemon juice and let it sit for 5 minutes. It works in a pinch

Looking for another muffin with a fruity holiday twist? Try these cranberry sauce muffins next

How to Make Spiced Molasses Gingerbread Muffins

Make the Batter

Start by preheating your oven to 375°F and lining your muffin tin with paper liners

In one large bowl, whisk together the flour, baking powder, baking soda, salt, and all the warm spices. Set that bowl aside

In a separate bowl, whisk the brown sugar with the eggs and oil until smooth and glossy. Stir in the buttermilk, molasses, and vanilla extract

Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. You don’t want to overmix here or the muffins will come out tough instead of tender

Fill & Bake

Divide the batter evenly between the muffin liners, filling each about three-quarters full

If you’re feeling fancy, sprinkle a little turbinado sugar on top of each for a sweet, crackly crust

Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are springy

Let the muffins cool for a few minutes in the pan, then transfer them to a wire rack. They’re delicious warm or at room temp, maybe with a little smear of butter or your favorite jam

These pair beautifully with a slice of this cranberry-orange buttermilk breakfast cake for a festive brunch spread

Tips for Perfect Spiced Muffins

Bring your eggs and buttermilk to room temperature before mixing. It helps the batter come together smoothly

Don’t overmix the batter stir just until everything is incorporated

Sprinkling turbinado sugar on top adds a golden crunch that makes these feel straight from the bakery

Use a cookie scoop or measuring cup for even muffin sizes. Consistent scoops make for a prettier batch

Storing Your Spiced Molasses Gingerbread Muffins

Store leftover muffins in an airtight container at room temperature for up to 3 days

To freeze, wrap each muffin individually in plastic wrap, then place them in a zip-top bag. They’ll keep in the freezer for up to 3 months

To reheat, pop them in the microwave for 20 to 30 seconds or warm them in a 300°F oven until heated through

Variations

Add chocolate chips for a molasses-meets-brownie kind of treat

Toss in dried cranberries or chopped walnuts for extra texture

Swap buttermilk with dairy-free milk + vinegar for a lactose-free version

Turn this into a loaf! Just pour the batter into a greased loaf pan and bake at 350°F for 40 to 45 minutes, checking with a toothpick

FAQs

Try it out and let your kitchen fill with those rich, spicy aromas. Don’t forget to leave a comment and let me know how they turned out

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