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Bakery Style Gingerbread Muffins

This easy recipe for Bakery Style Gingerbread Muffins is filled with the comforting spices of cinnamon, ginger, and cloves! Grab a muffin, and cozy up with your favorite warm drink!

Bakery Style Gingerbread Muffins in muffin tin. Recipe from A Kitchen Addiction

Over the years, gingerbread has risen to be my favorite holiday flavor. There’s something about the warm, spicy flavors that make for the perfect cozy combination on cold, blustery days!

(I would say cold winter days. However, we’ve already had temps well below zero, and it’s still technically fall!)  

So, whether it’s with gingerbread bars, gingerbread chex mix, ginger cookies, gingerbread donuts, or now with these bakery style gingerbread muffins, you can pair it with your favorite warm drink and cozy up to watch the snow fall!

Bakery Style Gingerbread Muffins in a muffin tin

The smells that waft from the oven while the muffins are baking from the combination of cinnamon, ginger, cloves, and molasses is way better than any candle you can burn!

And the muffins taste just as good as they smell!

Plus, they’re super simple. Just whisk together the dry ingredients in one bowl and the wet ingredients together in another bowl. Then stir the wet ingredients into the dry ingredients until just combined.

A sprinkling of coarse sugar right before baking gives the muffins a bit of texture and crunch in each bite!

Muffins in cupcake liners in a muffin tin. Recipe from A Kitchen Addiction

Tips for Making Bakery Style Gingerbread Muffins

  • Mix the wet ingredients into the dry ingredients until just combined. The batter will have lumps in it. This will keep the muffin texture soft and moist.
  • You can swap out the all-purpose flour for white whole wheat flour. I wouldn’t recommend using whole wheat flour as that will make the muffins noticeably dense.
  • Sprinkling the batter with coarse sugar before baking gives the muffins a bit of crunch and texture.
  • The easiest way to see if the muffins are done is to stick a toothpick into the center of the muffin. If it comes out mostly clean, it’s done. Over-baking the muffins will make them tough and dry.

Love muffins? More muffin recipes to try!

Bakery Style Gingerbread Muffins in muffin tin. Recipe from A Kitchen Addiction

Bakery Style Gingerbread Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Bake Time: 16 minutes
Total Time: 26 minutes

This easy recipe for Bakery Style Gingerbread Muffins is filled with the comforting spices of cinnamon, ginger, and cloves! Grab a muffin, and cozy up with your favorite warm drink!

Ingredients

  • 2 1/2 Cups all-purpose flour
  • 1/2 Cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoons ginger
  • 1/2 teaspoon cloves
  • 1/2 Cup light or dark molasses, depending on preference
  • 1/2 Cup milk, room temperature
  • 1/2 Cup (8 Tablespoons) butter, melted and cooled (you can also use 1/2 cup melted coconut oil or vegetable oil)
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • coarse sugar for sprinkling, optional

Instructions

    1. Preheat oven to 400 degrees Fahrenheit. Spray a muffin tin with non-stick cooking spray or line with cupcake liners.
    2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
    3. In a separate bowl, whisk together molasses, milk, melted and cooled butter, eggs, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined.
    4. Divide batter into 12 muffin cups. Depending on the size of your muffin tin, each cup will be 3/4 full to completely full. Sprinkle with optional coarse sugar.
    5. Bake for 8 minutes. Leaving muffins in oven, reduce heat to 350. Bake for an additional 8-10 minutes or until toothpick inserted in the center comes out mostly clean. Ovens can vary a lot in temperature, so using a toothpick is the easiest way to tell when the muffins are done.
    6. Remove to a wire rack to cool. Store in an airtight container.

Notes

You can use white whole wheat flour in place of the all-purpose flour.

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Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 226Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 208mgCarbohydrates: 50gFiber: 1gSugar: 18gProtein: 4g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

Did you make this recipe?

Please leave a comment or rating on the blog to let us know or share a pic on Instagram and tag @akitchenaddiction

View of Bakery Style Gingerbread Muffins from above. Recipe from A Kitchen Addiction

Teo aili

Tuesday 29th of November 2022

I dont have molasses at home. Can I use Lyle's maple syrup? Equal amt to substitute with? Thanks!

Jessica@A Kitchen Addiction

Wednesday 7th of December 2022

I have not tried making these with maple syrup. However, the flavor will be significantly different and the texture will have a slight difference, as well.

Pam

Wednesday 19th of October 2022

My daughter teaches a cooking class at school for K-2 graders. Today, they learned to make whipped cream, and they needed something to put the whipped cream on :-) I doubled the recipe and made these in two mini muffin pans with the leftovers being made in mini bundt pans. The kids LOVED the muffins! One direct quote from a little boy "the whipped cream isn't very good unless you have the cake"!

Jessica@A Kitchen Addiction

Thursday 27th of October 2022

This makes me so happy! :) Love the idea of topping them with whipped cream!

Elizabeth

Tuesday 27th of September 2022

I made these as mini muffins, the amount made about a tray and a half. Baked for 5 min at 400, and 8-ish minutes at 350. Came out great!

Jessica@A Kitchen Addiction

Tuesday 4th of October 2022

Great idea to turn them into mini muffins! So fun! :)

Virginia

Saturday 11th of December 2021

The recipe calls for milk. We use 1% at our house. Would that work or does it need whole milk or 2%.

Jessica@A Kitchen Addiction

Sunday 12th of December 2021

1% should work fine.

Cyndi

Wednesday 3rd of November 2021

These are wonderful muffins! We are vegan so I used 1/2 cup applesauce in place of the butter and 2 flax eggs in place of regular eggs (2 tablespoons ground flax seed, 6 tablespoons water and whisk until thick) I used whole wheat pastry flour. For milk I used oat milk. Second time I made these I added a handle full of raisins at my hubby’s request and 1/4 teaspoon ground nutmeg with the other spices. Thank you for a new recipe to add to my rotation!

Jessica@A Kitchen Addiction

Friday 5th of November 2021

Thanks so much for letting me know what substitutions worked for you! It's always helpful for others who are looking to make a recipe fit their dietary needs. :)

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