Light and fluffy, Gingerbread Muffins are perfect for Christmas morning. This easy-to-make muffin recipe is made in one bowl, making clean-up easy as well.
Gingerbread muffins are full of all the warm flavours of gingerbread. Paired with tea, coffee, or a glass of milk, these muffins are great for serving for breakfast, brunch, or as an afternoon snack.
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Ingredients For Gingerbread Muffins
The ingredients list may seem long for this recipe, but there are a few spices in the recipe, which makes it appear long.
- Brown sugar.
- White sugar.
- Butter.
- Molasses.
- Egg.
- Apple sauce.
- All-purpose flour.
- Baking powder.
- Baking soda.
- Salt.
- Ground ginger.
- Cinnamon.
- Nutmeg.
- Cloves.
- Allspice.
- Fresh ginger.
- Milk.
- Coarse sugar for topping the muffins before baking.
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Why Use Apple Sauce In The Recipe?
The addition of apple sauce adds moisture to the muffins without adding additional fat. You won’t taste the apples in the muffins.
If you don’t have apple sauce on hand, it is easy to make your own. We don’t keep apple sauce on hand because we don’t use enough of it before it spoils, so we make apple sauce from scratch for this recipe.
To make your own apple sauce, peel, core and dice 1-2 apples. We use Macintosh or Gala apples. Cook the apple pieces with a tablespoon or two of water over medium heat for about 5 minutes, until soft enough to mash. We use a cocktail muddler to mash the apples as they cook. Cool before using in the recipe.
Check out our TikTok video or Smoke and Whisk’s Instagram video on how we make apple sauce.
Equipment for Making This Recipe
To make this recipe, you will need typical baking equipment: a large mixing bowl, a spatula, a whisk, measuring cups and spoons.
We use a medium-sized cookie scoop to fill the muffin papers and get evenly sized muffins.
Serving Gingerbread Muffins
Whether it’s for a snack or breakfast, these Gingerbread Muffins are perfect around the holidays.
Add these muffins to brunch alongside other muffins for the holidays. These pair well with other Christmas flavours, like Cranberry Carrot Muffins.
Storing Muffins
After cooling, store these muffins in an airtight container at room temperature. They will stay fresh for up to five days.
The muffins can also be frozen for up to two months. Thaw them at room temperature before serving.
We would love to hear your thoughts on this recipe. Leave a comment below to let us know.
Gingerbread Muffins
Ingredients
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup melted butter, cooled
- ½ cup molasses
- 1 egg
- ½ cup unsweetened apple sauce
- 2¼ cups all-purpose flour
- 1 Tbsp cinnamon
- 1 tsp ground ginger
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp allspice
- 1½ tsp gresh grated ginger
- ½ cup milk
Instructions
- Preheat oven to 400℉.
- Line a muffin pan with papers, or lightly grease the pan.
- In a large bowl, whisk the sugars and butter together until smooth.
- Beat in the molasses, egg, and apple sauce until combined.
- Add the flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg, cloves and allspice, stirring until just combined.
- Stir in the fresh ginger and the milk.
- Fill the muffin pan cups equally with the batter.
- Bake at 400℉ for 10 minutes, then reduce the heat to 375℉ and bake an additional 8 minutes or until the centres of the muffins are just baked. Don't overbake.
- Cool in pan for 5 minutes, before transferring to a cooling rack to finish cooling.
- Store cooled muffins in an airtight container.
