Gingerbread Muffins

I made you muffins. Mainly because I clearly can’t stop thinking about Christmas morning and scrumpdelicious food. Combine the two and Gingerbread Muffins were the only logical outcome. You see, I was considering turning these into cupcakes but I thought that cupcakes don’t really qualify as an appropriate breakfast item. Muffins on the other hand are undoubtedly accepted by all. I am so excited about these. What can possibly be better than the ultimate gingerbread flavor combined with the perfect muffin batter? Hold on to the seat of your pants, making muffins from scratch could not be easier or tastier!

Gingerbread Muffins by Deliciously Yum!

These muffin are so flavor-packed, moist and bursting with all sorts of beautiful ingredients. Ginger, cinnamon, molasses and a delectably smooth consistency coming from none other than buttermilk. So airy and fluffy they practically melt in your mouth while giving you the much loved texture of a bakery-style muffin. All of this achieved in your own home without having to take one step into the cold winter weather. Stay in your pajamas and spoil your family on Christmas morning!

Gingerbread Muffins by

And if you feel so inclined, drizzle a luscious glaze on top. It’s a special celebration after all.

Gingerbread Muffins more at

I still cannot believe that the big day is only 7 days away. 7 days! I am usually a late shopper and always stress out about getting all gifts bought and wrapped. This year we gathered our ideas early and got most of it done in one day! The only one left is my sweet husband, who is the easiest person to shop for. I have tons and tons of ideas and usually can’t narrow it down until I have to. There’s nothing like a stress-free holiday season. Avoiding to run around the jam-packed malls has left me with enough time to do what I love most – baking up a storm. I still didn’t get everything checked off my baking list I hoped for since this years’ Christmas season was shorter than usual, but these muffins are certainly making up for that!

Glazed Gingerbread Muffins by Deliciously Yum!

The white glaze topping these muffins reminds me of a winter wonderland. Is that weird? I just happen to think that snow on Christmas Day is the ultimate gift in the morning. And what matches that better than a Gingerbread Muffin with a Sweet Glaze? Nothing – that’s what!

Glazed Gingerbread Muffins by

Now you have the recipe for the perfect thing to serve after presents have been opened and you’re able to start thinking “food” again. Gingerbread Muffins will definitely be waiting for us to be devoured!

Gingerbread Muffins
Yields 12
Gingerbread Muffins are hands down the perfect thing to serve for breakfast. Both kids and adults won't be able to stop at just one!
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  1. 3 cups all purpose flour
  2. 1/4 teaspoon salt
  3. 1 1/2 teaspoons baking soda
  4. 1 1/4 teaspoons ground ginger
  5. 1 3/4 teaspoons ground cinnamon
  6. 1/2 cup dark brown sugar
  7. 1 large egg
  8. 1 cup buttermilk
  9. 3/4 cup molasses
  10. 1/2 cup butter, melted
Easy Muffin Glaze
  1. 1 cup powdered sugar
  2. 1/4 cup milk or heavy cream
  1. Preheat oven to 375 degrees F. Line a muffin pan with liners or grease very well.
  2. 1. In a large bowl, combine flour, salt, baking soda, ginger and cinnamon.
  3. 2. In a separate bowl, whisk together brown sugar, egg and buttermilk. Slowly add wet ingredients into the dry and stir until barely incorporated. Finally stir in molasses and butter and mix to combine. Don't over mix. It's okay if some lumps remain.
  4. 3. Evenly divide batter between the 12 muffin liners. You will be using the entire batter and fill each muffin tin pretty full. Put into oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins rest for 2-3 minutes in the pan or until you're able to invert the muffins and transfer them to a cooling rack to cool completely. Enjoy muffins plain or glaze by combining confectioners' sugar and milk and stirring with a fork until a smooth consistency is reached. Glaze should be slightly runny, but not too watery. Adjust to your taste. If you prefer a thicker glaze (like frosting) use less milk. If you prefer a runnier glaze (use an additional 1 or 2 tablespoons of milk).
  1. Muffins will keep up to 3 days in an airtight container on the counter, up to 5 days in the fridge and up to 3 weeks in the freezer.
Deliciously Yum!



5 thoughts on “Gingerbread Muffins

  1. Thank you for this recipe! These turned out moist and fluffy. I made 2 changes: I beat the sugar, and melted butter for a few minutes until fluffy. I did this first and then added the egg. I folded in the dry ingredients alternating with the buttermilk and molasses. I will definitely make these again.

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