Learn how to make delicious gingerbread muffins for the holidays! This easy recipe is moist and soft with a fluffy center. There’s also tasty icing drizzled on top.

What were your favorite Christmas desserts when you were younger? I don’t know about you, but I was all about the candy.

I basically liked the same things as I enjoyed other times of the year, but in Christmas colors or designs: M&Ms, advent calendar chocolates, cookies shaped like Santa, Christmas tree brownies.

I wasn’t really a big fan of mint at the time, and my mom wouldn’t even bother asking me if I wanted fruitcake. Or anything with candied fruit . . . or nuts . . . in it.

My Christmas sweet “needs” were simple.

The spiced flavor of gingerbread was too overwhelming for my young tastebuds. But no more. I absolutely LOVE it now. And I’m excited to share with you these tasty gingerbread muffins so you too can make them this holiday season.

And if you haven’t tried gingerbread in awhile because you “don’t like it” – I encourage you to try again. Your tastes may have changed.

These muffins are light and fluffy, with a symphony of warm spices like ginger, cinnamon, and nutmeg. They’re sweet, but not overly so, with the rich molasses adding a subtle, dark sweetness that complements the spices.

It’s the kind of muffin that pairs perfectly with a hot cup of coffee or tea, making for a comforting snack on a chilly day or a festive treat during the holiday season.

You’re going to love them! (Don’t forget to try our gingerbread bundt cake too).

To make these gingerbread muffins, here’s what you’re going to need.

Ingredients

2 cups flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Pinch of salt
1/2 cup molasses
1/3 cup applesauce
1/3 cup milk
1/4 cup maple syrup
1 teaspoon vanilla extract

Optional Icing

1 cup powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla

A soup ladle or ice cream scoop works well for transferring the batter into the muffin cups without making a mess.

The best way to save these muffins is in an airtight container at room temperature! They should last 3-4 days.

Muffins freeze wonderfully, so if you can’t enjoy them all on the day they’re made, wrap them in plastic wrap and put them in the freezer for later. They can be in the freezer for up to three months.

Get the printable recipe for this treat below:

Gingerbread Muffins

Make a gingerbread muffin recipe perfect for festive occasions! This yields moist muffins with a fluffy interior, complemented by a delightful drizzle of icing.

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Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: muffins

Equipment

1 Muffin tin

Ingredients

Muffins

2 cups all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Pinch salt
1/2 cup molasses
1/3 cup applesauce
1/3 cup milk
1/4 cup maple syrup
1 teaspoon pure vanilla extract

Icing

1 cup powdered sugar
1-2 Tablespoons milk
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 400℉ and line your muffin tin with liners or grease the pan.
Whisk together all of the dry ingredients – flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt – until well combined and no clumps.
Add the molasses, applesauce, milk, maple syrup, and vanilla extract to the dry ingredients. Stir until they are just combined and you see no more dry ingredients.
Add about 1/4 cup of batter to each muffin liner in the tin (about 2/3 the way up the liner).
Bake the muffins for 16-18 minutes. Bring the muffins out of the oven to cool for five minutes, then remove them to a wire rack.
Add the powdered sugar, milk, and vanilla in a bowl. Mix until combined, then drizzle over the cooled muffins. Let set before eating.