Gingerbread Muffins

Wednesday 4 March 2020

I am always keen to try a new muffin recipe, and my friend Tina was popping by today so I wanted to bake something fresh for us to enjoy together while we visited. 

 I spied a delicious looking gingerbread muffin recipe on I Heart Eating and decided to give it a go!

I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favourite things to bake and eat!

I thought this recipe was quite promising in that it was more like a muffin rather than a cake. I am funny that way. 

 If I want cake, I will bake and eat cake, but when I want a muffin, I want a muffin.

Muffins are meant to be stodgier than cakes  . . .  perfect for enjoying with hot drinks.  At least that is my opinion.  

Those huge super muffins you buy in the shop, yes  . . .  they taste lovely, but they are really more like cake than muffins.

I guess I am just an old fashioned girl.  I likes what I likes!

As you can see these rose up very nicely.  People sometimes complain that their muffins don't rise that well, but I never seem to have that problem. I am not sure what my secret is. 

If I did these again, I would not bake them in paper cups. Be warned. They stick.

But that is the only complaint I have about them!  They stick . . .  everything else is perfect!

They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavour.

If I make them again, I might add some chopped candied ginger to the mix, or some raisins.  That would be really delicious.

The first time I make a recipe however, I like to make it as written. That way I know if it doesn't turn out, its a dud recipe.  This is definitely not a dud recipe. This spells winner/winner!

So now I can play with it a bit.  I do like to play with my food.  I am rather naughty like that.

These would be great with raisins, or with dried cranberries, bits of dried apple  . . .  chopped apricots, dates, nuts . . . etc.  Oh, and I am thinking milk chocolate chips would also be very nice  . . .

But to be honest, these are pretty perfect just as is.  I enjoyed one warm from the oven with some butter because well . . .  

I wouldn't want to feed Tina something that didn't taste nice would I?  Of course not!  We did enjoy our visit, and the muffins also.💓

Gingerbread Muffins

Gingerbread Muffins

Yield: 12
Moist and gingery with a bit of crunch from the demerara sugar sprinkle on top.


  • 350g plain flour (2 1/2 cups
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4  tsp baking soda
  • 1/2 tsp salt
  • 60ml oil (1/4 cup)
  • 135g soft light brown sugar (2/3 cup packed)
  • 120ml molasses (1/2 cup)
  • 1 large free range egg
  • 320ml buttermilk (1 1/3 cups)
  • 2 TBS demerara sugar to sprinkle on top


How to cook Gingerbread Muffins

  1. Preheat the oven to 180*C/350*F. gas mark 4.  Line a 12 cup muffin tin with paper liners or grease with non-stick cooking spray.
  2. Whisk the flour, ginger, cinnamon, baking powder, soda and salt together in a medium bowl.  Set aside.
  3. In another bowl, whisk together the oil and brown sugar.  Whisk in the molasses and egg.  Make sure they are well combined and then whisk in the buttermilk, again making sure it is well combined.
  4. Add the flour mixture to the wet ingredients and stir together just to combine.
  5. Scoop into the prepared muffin cups, dividing it equally amongst them. The cups will be quite full.    Sprinkle the tops with the demarara sugar.
  6. Bake in the preheated oven for 20 to 25 minutes, until well risen, golden brown and a toothpick inserted in the centre comes out clean.
  7. Tip out onto a wire rack to cool completely.  Store any leftovers in an airtight container.

Did you make this recipe?
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Created using The Recipes Generator

I was so annoyed with myself this morning.  I spent hours yesterday working on new recipes for the other site I write on.  I had about 80 photos, and I uploaded them to the computer, thought I had saved them, only to realise today that I hadn't and in the meantime I had deleted them from my camera.  So now I have to cook everything all over again!  Some days are like that!


  1. I love gingerbread. I love muffins. This looks just the right thing for me to make! Now I just need to run out and get some molasses!

    1. They are really lovely Jeanie! At least we thought so, although to be honest we are a bit biased! ;-) xoxo

  2. I have a ginger muffin recipe I bake every once in a while and they're good. But I do love gingerbread, so I'll be baking these next time. I will bake them without the muffin liners too. Thank you for the recipe.

    1. I hope you enjoy the Sandi! You are very welcome! xoxo

  3. Hi- I just baked some of your fruit muffins and I'm excited to try it (They're currently in the oven). With this gingerbread muffin, is buttermilk necessary or can I substitute for soy or oat milk??

    1. Buttermilk has certain properties (acid) that react with the leavenings to give the muffins their rise. You can add acid to regular milk to replicate this (lemon juice or vinegar) but I am not sure that works with soy or oat milk. I could not guarantee a proper bake. - Marie xo

  4. I'm so looking forward to trying these.


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