Gingerbread Muffins — Muffin Monday

I know, the holidays are over and epiphany is past.  I know most people think of December as gingerbread season; the season for a holiday food.  I am not one of those people.  I LOVE gingerbread, gingersnaps, ginger anything, any time of year.  So for our first Muffin Monday of the new year, I give you Gingerbread Muffins; a delightful way to get a jolt of that great ginger flavor.

Gingerbread Muffins

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 2 eggs, slightly beaten
  • 1 1/2 cups dark brown sugar, packed
  • 1 cup butter milk
  • 1/2 cup butter(1 stick), melted and cooled
  • Coarse sugar for garnish14873


  1. Pre-heat oven to 375F. Spray standard muffin tin with nonstick cooking spray or line with muffin papers and set aside.
  2. Whisk together flour, baking soda, spices and salt then set aside.14877
  3. In a large bowl, whisk together beaten eggs, brown sugar and buttermilk until combined.
  4. Add melted and cooled butter, whisking until homogeneous.
  5. Add half dry ingredients to wet ingredients until incorporated.
  6. Add remaining dry ingredients stirring with a spatula or wooden spoon just till combined. DO NOT over mix.
  7. Use an ice cream scoop to drop batter into prepared muffin tin so all muffins are the same size. 

  8. Sprinkle tops with coarse sugar. OR use ginger sugar (see below) for even more ginger flavor.
  9. Bake at 375F for 18 to 22 minutes or until golden and toothpick inserted into center of muffin tests clean.
  10. Cool muffins in tin for about 5 minutes then move to wire rack to cool completely.
  11. Served warm, these muffins are delicious.
  12. Enjoy! 


Optional Ginger Sugar Topping

Process 2 tablespoons chopped crystallized ginger with 1/4 cup granulated sugar in food processor until finely ground.  Sprinkle about 1 teaspoon ginger sugar on top of each muffin before baking.


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