These Gingerbread Muffins are the perfect holiday treat. They're moist, flavorful, and full of all the spices you love about gingerbread. They're topped with a delicious vanilla glaze that adds the best accent flavor.
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Why you'll love this recipe
- These Gingerbread Muffins are the perfect holiday treat.
- They're moist, flavorful, and full of all the spices you love about gingerbread.
- Our bakery style gingerbread muffins are easy to make and everyone loves the warm spices in the batter.
- Adding the gingerbread cookie crumble, chocolate, and vanilla glaze adds the perfect amount of extra flavor.
Ingredients
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Gingerbread Muffins
- all-purpose flour
- baking soda
- ground ginger
- ground cinnamon
- salt
- unsalted butter
- granulated white sugar
- large eggs
- molasses or blackstrap molasses
- water
- non-stick baking spray
Topping
- gingerbread cookies, crumbled
- mini chocolate chips
Vanilla Glaze
- confectioners sugar
- whole milk
- pure vanilla paste
Equipment
- 12-count muffin tin
- cupcake liners
- Stand Mixer
- mixing bowls
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Prepare the crumble topping
- Add gingerbread cookies in a sealable plastic bag. Use a rolling pin to smash into crumbles.
- Pour mini chocolate chips into the bag with the crumbled gingerbread cookies, and set aside.
How to make the gingerbread muffins
- In a medium-sized bowl, prepare the dry ingredients by whisking all-purpose flour, baking soda, ginger, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer using the paddle attachment or a hand mixer with beaters attached on medium speed, cream butter and sugar until light and fluffy.
- Add the eggs, beating the butter mixture after each addition.
- Mix in the molasses until mixed.
- With the mixer on low, add half of the dry ingredients.
- Mix until blended.
- Add the remaining flour mixture. Mix until blended.
- Add the water and blend until incorportated into the batter.
- Evently divide batter in the prepared muffin tins. Each muffin tin should be ¾ths the way filled.
- Add ¼ to ½ cup of the topping mixture and each muffin.
- Gently press the topping down on top of the muffin.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Remove muffins from the oven. Let the muffins cool in the pan for 10 minutes. Move to a cooling rack placed over a cookie sheet.
Vanilla Glaze
- While the muffins are cooling, in a medium-sized mixing bowl, whisk confectioners sugar, vanilla paste, and milk until well combined.
- Use a spoon to drizzle the glaze over the topping.
- Set aside until ready to be served.
Make ahead, storage, and freezer tips
Storage - Leftover muffins can be stored at room temperature, in an airtight container, for up to 3 days or in the fridge for up to 5 days.
Reheat - These gingerbread muffins can be reheated in the microwave. Place on a plate and heat for 30 seconds or until warmed throughout if you like your muffins warm.
Freeze - These muffins can be frozen for up to 2 months if stored in an airtight freezer-safe bag or container. Allow the muffins to thaw overnight in the fridge and then reheat according to the above instructions.
Eileen's Tips for Success
- When you are mixing the dry ingredients with the wet ingredients mix until just blended. Over-mixing the batter will result in tough muffins.
- For the best consistency in the gingerbread muffins, be sure to fill the muffin cups evenly.
- For the best results, eggs and butter should be at room temperature when you begin the preparation of the muffins.
Frequently Asked Questions
Yes, I do. I find that it helps the muffins release from the liners easier.
Yes, you can leave the topping off if you like. The muffins will still be delicious.
Vanilla paste is a thickened form of vanilla extract that contains the seeds of the vanilla bean.
Variations
Do you want to change up this recipe?
- Instead of topping these holiday muffins with a vanilla glaze, you can also use cream cheese frosting, and drizzle over the top of the muffins.
- If you want more gingerbread flavor, add extra spices like allspice or cloves.
- Add a crunchy texture add green and red candied cherries to the muffin batter.
- A lemon glaze would also taste amazing on these Christmas muffins.
Serving Suggestions
Similar recipes
- Chocolate Gingerbread Cookies are a favorite holiday cookie that we have added a twist of flavors for a fabulous cookie.
- Fruitcake Cookies
- Lemon Blueberry Muffins
- Easy Healthy Pumpkin Muffins
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Gingerbread Muffins
Equipment
Ingredients
Instructions
- Preheat oven to 350°F/177°C. Line two muffin tins with cupcake liners. Spray the cupcake liners with nonstick baking spray. Set aside.
- Place gingerbread cookies in a sealable plastic bag. Use a rolling pin to smash into crumbles. Pour mini chocolate chips into the bag with the crumbled gingerbread cookies and set aside.
- In a medium-sized mixing bowl, prepare the dry ingredients by whisking together all-purpose flour, baking soda, ginger, cinnamon, and salt. Set aside.
- In the bowl of an electric stand mixer with a paddle attachment or a large mixing bowl using an electric hand mixer with beaters attached, cream the butter and sugar, on medium speed until they are light and fluffy, about 3 minutes.
- To the butter mixture, add the eggs, one at a time, beating each one into the butter mixture until combined.
- To the mixture, mix in the molasses, beating until combined. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure all batter is well mixed.
- Put the mixer on low speed and add half of the dry ingredients. Mix until just blended. Scrape down the sides of the bowl.
- Add the remaining flour mixture. Mix until incorporated.
- Reduce the mixer speed to low. Pour in the cup of cold water. Beat on low until the batter is smooth.
- Fill the prepared muffin tins until ¾’s full. (Each muffin tin should be filled equally.
- Sprinkle ¼ to ½ cup of the topping mixture and chocolate gingerbread crumble on top of each muffin.
- Press the topping down on top of the muffin.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- When done, remove from the oven. Let the muffins cool in the pan for 10 minutes. Move to a cooling rack placed over a cookie sheet. Make the Vanilla Glaze and drizzle over the muffins
- While the muffins are cooling, in a medium size mixing bowl, whisk together confectioners sugar, vanilla paste, and milk until well combined.
- Use a spoon to drizzle the glaze over the topping.
- Set aside until ready to be served.
hilda andrade
i am making this over the holidays. I noticed in the baking method, you mention gingersnaps, you must mean gingerbread for the topping. Looking forward to sharing these with my neighbours this holiday season. Thanks!
Eileen xo
Thank you for letting me know about the gingerbread cookies. We do use gingerbread cookies to make the crumble. I have corrected the recipe to reflect gingerbread cookie. I hope you love the muffins.