Easy Gingerbread Muffins for the Holidays Recipe – Mom vs the Boys (2024)

Gingerbread muffins are the perfect snack for the Christmas holidays!

“Mom! These taste just like a gingerbread house, but soft!” exclaimed my son. Let’s face it, gingerbread houses are fun to build but trying to eat that dry, brittle cookie is a trip to the dentist waiting to happen.

These soft and warm gingerbread muffins are the best of the holiday flavour with the added bonus of actually being easy to eat!

Gingerbread Muffins

Ingredients

1 1/3 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 cup applesauce
1/2 cup brown sugar
1/2 cup buttermilk
1/2 cup molasses
1 egg
1 tsp vanilla
coarse sugar (optional)

If you don’t have buttermilk on hand, no problem, here’s a little trick

How to make Buttermilk

Measure 1 cup of milk in a liquid measuring cup.

Stir in 1 tablespoon of lemon juice or white vinegar.

Let the mixture stand at room temperature for 5 to 10 minutes.

When the buttermilk is ready, it will be slightly thicker and you may see some small curdled bits. Use this mixture where buttermilk is called for in any recipe (including the curdled bits, you won’t see them in the finished pancakes).

The coarse sugar is completely optional, but I think it adds a nice sparkly touch for a some holiday baking plus it does have a nice crunchy texture for a muffin top. The downside is, if you are storing them for a couple of days the sugar will dissolve into muffin and it will get a bit sticky on top.

You can find the sugar at the bulk food store with the jim jams and cake decorating toppings.

Directions

Preheat oven to 350 , line a muffin tin with paper liners

In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.

In a separate bowl, combine applesauce, brown sugar, buttermilk, molasses, and egg.

Mix the wet ingredients into the dry ingredients until Just combined. Don’t over work the batter.

Scoop the batter into the lined muffin tin until 3/4 full. Sprinkle with coarse sugar if desired.

Bake for 14 – 16 min or until a toothpick inserted into the center comes out clean.

Gingerbread muffins are best served warm with a nice cup of coffee or cold glass of milk, but they are also great as a nut free snack for tucking into school lunch boxes. You can even make them ahead or whip up a double batch and store them in the freezer.

How to Freeze Muffins

• Cool muffins completely before wrapping and freezing.
• To freeze, wrap securely in foil or place in freezer bags. Label all packages with the name of the recipe and the date. Baked products should be stored at 0°F or lower. Muffins can be stored frozen for up to 3 months.
• When ready to use, pull muffins out of freezer and thaw completely at room temperature, or heat frozen muffins in the microwave to eat right away.
• To microwave, place unwrapped muffin on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 30 seconds for each muffin.

I like to tuck a sheet of cardboard in the freezer bag first so all the muffins stack nicely and sit in the same direction.

These Gingerbread Muffins are the perfect addition to your Christmas baking, they are generously spiced and so warm and soft, they are sure to be a crowd pleaser with the gingerbread lovers in your family.

Don’t forget to pin if you want to save them for later.

Did you make our Gingerbread Muffins? Be sure to leave a comment and a star rating!

If your family loves gingerbread, give theseWhite Chocolate Gingerbread Thumbprint Cookies a try!