I had no idea how many people I know like gingerbread! Someone asked me what I had baked recently and I said, “Oh, I just made some gingerbread muffins.” And then, to my surprise, they told me how much they loved gingerbread! Others told me, “I love anything with a gingery flavor—gingerbread is the best” and “Gingerbread reminds me of my grandmother—she would make gingerbread all the time when I was growing up.” So there you have it—gingerbread seems to be a thing, especially in the winter!
I had wanted to make gingerbread because it just seemed like a nice traditional treat to make in the cool weather and I like gingery molasses-flavored goodies, too. I tried making some gingerbread in a square pan—it tasted good but it didn’t rise very much and was pretty thin. So I thought I’d try some muffins. And I was really happy with how these turned out! They have a rich gingery flavor and a great cake-like texture. Perfect for a winter breakfast, brunch, or afternoon snack!
Gingerbread Muffins
GINGERBREAD MUFFINS by NancyC
Makes 18-19 muffins
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup molasses
- 1/2 cup milk
- 1/4 cup plain or vanilla Greek yogurt (or substitute applesauce)
- 2 large eggs
- 3 1/4 cups all-purpose unbleached flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground ginger
Preheat oven to 350˚F. Line a 18-19 muffin cups in 2 muffin pans with paper liners; set aside.
In large bowl, cream butter, granulated sugar, and brown sugar together; then add molasses, milk, yogurt (or applesauce), and eggs, blending everything well.
In medium size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger. Add this flour mixture to the wet ingredients. mixing everything together well. Batter will be on the thicker side.
Spoon batter into prepared muffin cups, filling about 2/3 to 3/4 full, and bake at 350˚F for 18 to 19 minutes, or until toothpick inserted in center comes out clean. Let cool in pan for a few minutes, then cool completely on wire rack.
Recipe from NancyC | nancy-c.com
I may try making another gingerbread treat before the cold weather is gone. Have you made any gingerbread goodies this winter season?
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NancyC 
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Looks awesome! Gingerbread has remained quite popular here in New England.
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I can see why—it really is a yummy treat! 🙂
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Winter is the best time for some gingerbread, and these muffins look yummy!
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Thanks so much! 🙂
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Omg!! I’d love to try this, Nancy. I only have blackstrap molasses, but I don’t think I could use that, yeah? They look so beautiful and I am sure they are delicious!
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I think blackstrap could work, Jhuls—the molasses flavor would be stronger. Or maybe use a little less of it and make up the difference with some honey!
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I love molasses so these muffins must definitely be yummy ~ pinned! I’m visiting from Happiness is Homemade.
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I think you would enjoy these muffins Allyson! Thanks so much for pinning! 🙂
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I haven’t had a good piece of Gingerbread for a long time, but muffins would be easier to put in the freezer! Thank you for sharing on #omhgww, be sure to stop by and share again on #omhgww, party is open for your links!
Have a great week!
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Thanks Karren—hope you have a great week, too! 🙂
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