Easy Gingerbread Muffins Recipe

Why have shop bought, when you can have homemade gingerbread muffins? This is such a good Christmas or winter bake! We all know how amazing gingerbread cookies are, but what about gingerbread muffins? These are my new favourite thing to make because they taste delicious and are so easy to make. Imagine the flavours of gingerbread cookies, but in a soft, fluffy muffin. Yes please!

These muffins are quick and easy to make, and are a perfect cosy afternoon snack or brunch addition.

Why You’ll Love This Recipe

• Quick & Easy – No complicated techniques, just a simple mix-and-bake method that guarantees bakery-style results.
• Warm, Spiced Flavour – Packed with ginger, cinnamon, and nutmeg, these muffins taste like a cosy winter morning in every bite.
• Soft & Moist – Thanks to buttermilk and oil, these muffins stay soft and fluffy for days—no dry, crumbly bakes here!
• Perfect for Any Occasion – Whether it’s breakfast, a festive snack, or a holiday treat, these muffins fit right in.
• Make-Ahead Friendly – They freeze beautifully, so you can bake a batch and enjoy them whenever you need a quick, spiced pick-me-up.

What Ingredients Do You Need to Make Gingerbread Muffins?

To make this easy gingerbread muffin recipe, you’ll need a handful of simple ingredients:.

• Plain flour – The base of the muffins, giving them structure without making them too heavy. It ensures a soft, tender crumb while letting the warm spices shine.
• Baking powder – The secret to light, fluffy muffins! This leavening agent helps the muffins rise beautifully, so they don’t end up dense or flat.
• Light brown sugar – Not only does this sweeten the muffins, but it also adds a deeper, almost caramel-like flavour thanks to its molasses content. It keeps them soft and moist, too!
• Buttermilk – A game-changer for muffins! The slight tang of buttermilk balances the sweetness while also making the crumb extra tender and soft. It reacts with the baking powder to create even more lift.
• Vegetable oil – Unlike butter, oil keeps these muffins moist for longer. It ensures a soft, tender texture rather than a dry or crumbly result.
• 1 egg – Adds structure and richness, helping bind the ingredients together while also contributing to that fluffy texture.
• Ground ginger – The star of the show! Ginger brings the bold, warming spice that gives gingerbread its signature flavour.
• Ground nutmeg – A hint of nutmeg rounds out the spice blend with a slightly nutty, earthy warmth that complements the ginger perfectly.
• Ground cinnamon – Because what’s gingerbread without cinnamon? It adds a deep, sweet warmth that makes these muffins taste cosy and festive.

Each ingredient works together to create perfectly spiced, soft, and fluffy gingerbread muffins, ideal for a comforting autumn or winter bake.

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Recipe Variations

Try adding a drizzle of dark chocolate or white chocolate for a decadent touch. If you have some leftover gingerbread cookie dough you could crumble a bit on the top before baking to add some extra spicy warmth.

For more muffin recipes, why not try Apple and Cinnamon Muffins, Spiced Pumpkin Muffins Recipe or Banana Chocolate Chip Muffins?

How Long Do These Muffins Store?

Stored in an air tight container, these pumpkin muffins should last for up to 5 days. You can also freeze the muffins – simply pop them in a tub and they should keep for up to 3 months. Allow to thaw out before eating – they should take about an hour. Be aware that freezing and thawing muffins may cause the muffin wrappers to peel away from the actual muffins however.