Favorite Gingerbread Muffins – Yummy Toddler Food

With mellow yet flavorful warm spices and a super easy method, these Gingerbread Muffins are (dare I say it) perfect. They store really well for days and are an easy holiday breakfast or snack to share with the family.

Gingerbread Muffins

Cozy spices and a hint of molasses make these muffins a winter favorite—especially since they are easy to make and store. They are a great addition to a holiday breakfast or brunch, whether or not you add the gold sprinkles on top.

I love recipes like this that help introduce new flavors in an approachable way. My kids have really enjoyed these.

We love to eat them plain, with a smear of butter or cream cheese, or alongside eggs and bacon. I particularly enjoy them for my own afternoon snack with a cup of coffee.

As with all of my muffins, I keep the added sugars low, the nutrition varied, and the ingredients approachable. There’s some yogurt in here for extra nutrients and allergy-friendly swaps in the “Notes” section of the recipe at the bottom of the post.

(You may also like my Gingerbread Cake and my Gingerbread Pancakes.)

Ingredients You Need

To make this muffin recipe, here’s a look at what you need to have on hand for ingredients so you know what to get from the store or from the pantry.

• Whole wheat flour: I use this type of flour for a little extra nutrition.
• Baking soda: This ensures the muffins bake through properly, so check to make sure it’s fresh.
• Ground ginger: There is a lot of ground ginger in this recipe which, along with the allspice and molasses, give it the classic gingerbread flavor.
• Ground allspice (or cloves) and cinnamon: These spices add classic gingerbread flavor.
• Salt: I add a little salt to balance the rest of the flavors and ensure the muffins are evenly flavorful.
• Brown sugar: This adds just enough sweetness in the recipe.
• Molasses: Molasses, blackstrap or another kind, helps ensure the muffins are both moist and taste like gingerbread. Look for it near the maple syrup in your supermarket. Any kind will work.
• Eggs: Eggs in muffins help them bake through and stay moist and fluffy.
• Vanilla extract: A little vanilla adds an undertone of flavor that’s really nice in gingerbread recipes.
• Plain yogurt: You can use regular whole-milk plain yogurt or Greek style. They work similarly in this recipe
• Unsalted butter: I prefer to bake with unsalted butter so I can control the salt in the recipe, so that’s what I call for here.

Ingredient Substitutions

If you don’t have molasses, you can use honey—though the flavor and color will not be the same.

Step-by-Step Instructions

Here’s a look at the process involved in this recipe. Scroll down to the bottom of the post for the full recipe, including the amounts and the timing.

1. Whisk together the wet ingredients, getting any lumps out of the yogurt. It may take a minute.
2. Stir together the dry ingredients. (This helps to make sure the salt and baking soda are evenly distributed.)
3. Fold the dry ingredients into the wet, making sure it’s thoroughly combined.
4. Divide among a prepared standard-size muffin tin.

TIP: Please note this recipe makes 11 regular-size muffins. You can add blueberries for a burst of fresh fruit, and that option will deliver 12 muffins. In my testing, this mixture of ingredients delivered perfect and consistent results and honestly, I didn’t want to muss with it.

Frequently Asked Questions

How to Store

Once cooled, store in an airtight container at room temperature for 3-5 days. You can also store them in the fridge if you’d like, though they do firm up a little when cold.

To freeze these muffins, let cool fully and place into a zip-top freezer bag. Remove as much air as possible, seal, and freeze for up to 6 months. Thaw at room temperature or overnight in the fridge.

Best Tips for Success

• If you don’t have molasses, you can swap in honey. They will taste less like gingerbread, though.
• Serve at room temperature or slightly warm, plain or topped with butter or cream cheese.
• Dairy-free: Use vegetable or coconut oil in place of the butter and ¾ cup nondairy milk in place of the yogurt.
• Gluten-free: Use a 1:1-style gluten-free flour blend such as the one from King Arthur Flour.
• Egg-free: Omit the eggs. Add ½ cup milk and proceed with the recipe.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

• Preheat the oven to 375 degrees F. Grease 11 cups of a standard-size muffin tin with nonstick spray. (They may stick to paper liners.)

• In a large bowl, whisk together the yogurt, eggs, butter, molasses, and vanilla. (Yogurt can be lumpy so try to whisk it smooth.)

• In a separate medium bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ground ginger, allspice, and salt.

• Gently fold the flour mixture into the yogurt mixture.

• Divide the mixture among the prepared muffin tin, using ¼ cup batter in each. Sprinkle the tops with coarse or decorating sugar if desired.

• Bake for 14-16 minutes, or until a cake tester inserted into the center comes out clean. Let cool in the pan for a minute, then run a knife around the edges and transfer muffins to a wire rack to cool.

• Once cooled, store in an airtight container at room temperature for 3-5 days. You can also store them in the fridge if you’d like, though they do firm up a little when cold.
• If you don’t have molasses, you can swap in honey. They will taste less like gingerbread, though.
• Serve at room temperature or slightly warm, plain or topped with butter or cream cheese.
• Dairy-free: Use vegetable or coconut oil in place of the butter and ¾ cup nondairy milk in place of the yogurt.
• Gluten-free: Use at 1:1-style gluten-free flour blend such as the one from King Arthur Flour.
• Egg-free: Omit the eggs. Add ½ cup milk and proceed with the recipe.
• Stir in 1 cup blueberries if desired.

Serving: 1muffin, Calories: 152kcal, Carbohydrates: 22g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 179mg, Potassium: 219mg, Fiber: 2g, Sugar: 12g, Vitamin A: 196IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 1mg

This post was first published October 2021.