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Nothing says Christmas more than freshly baked gingerbread. I love any recipe that has that classic gingerbread flavor, just the smell of it reminds me of Christmas when I was younger. Growing up my mom and I would always make gingerbread houses and decorate them with our favorite candies.
We would spend all evening decorating our houses and when we were finished I wouldn’t dare eat it! Instead I would display the house in the family room next to the Christmas tree for everyone to see. Although I never ate the completed gingerbread house, little pieces always seemed to go missing. It would start with a gum drop here or there and end up with half of the roof missing.
The perpetrator? My brother! Although he would always deny slowly devouring my gingerbread house, we always knew who it was! 🙂 Just like the classic cookie, these molasses-spiced muffins are perfect for the holidays. If you love Gingerbread you will absolutely adore these.
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- 2 cups unbleached all-purpose flour, 10 ounces
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 2 large eggs
- 1 1/2 cups packed dark brown sugar, 10 1/2 ounces
- 1 cup buttermilk
- 8 tablespoons unsalted butter, 1 stick, melted and cooled slightly
- 2 tablespoons finely chopped crystalized ginger
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- Preheat the oven to 375 degrees F. Line 12 muffin cups with muffin liners.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and allspice until combined; set aside.
- In a large bowl, whisk together eggs, brown sugar, and buttermilk until combined. Add melted butter and whisk vigorously until thick and homogeneous. Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and crystalized ginger and stir with rubber spatula until just combined (do not overmix or the muffins will be tough).
- Divide batter equally among prepared muffin cups. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time. Cool muffins in muffin tin on wire rack, 5 minutes. Remove muffins from tin and serve
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Source: adapted from Cook’s Illustrated, December 2006