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Bakery style gingerbread muffins with a sprinkle of cinnamon and sugar

Bakery Style Gingerbread Muffins

These Bakery Style Gingerbread Muffins are a delicious and festive treat, perfect for anyone craving a taste of the holidays. With a perfect blend of warming spices and sweet molasses, these muffins are sure to become a seasonal favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 250 kcal

Equipment

  • Muffin tin
  • Paper liners (optional)
  • Large bowl
  • Whisk
  • Medium bowl
  • Spatula or spoon
  • Wire rack

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 large egg
  • 1/2 cup molasses
  • 1/2 cup milk
  • 1/4 cup vegetable oil

Optional Topping

  • 2 tablespoons turbinado sugar for sprinkling

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it well.

Combine Dry Ingredients

  • In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until thoroughly combined.

Combine Wet Ingredients

  • In a separate medium bowl, whisk together the large egg, molasses, milk, and vegetable oil until the mixture is smooth and well incorporated.

Combine Wet and Dry Ingredients

  • Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon until just combined; be careful not to overmix, as this can result in tough muffins.

Bake the Muffins

  • Divide the batter evenly among the 12 muffin cups. If desired, sprinkle the tops with turbinado sugar for a crunchy finish.
  • Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.

Cooling

  • Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, you can add 1/2 cup of finely chopped candied ginger to the batter. These muffins are best enjoyed warm on the day they are baked, but can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.