How to Make Gingerbread Muffins 

When learning how to make gingerbread muffins, first you might ask “How are the muffins different from gingerbread”. Many different types of baked goods are referred to as “gingerbread’ as long as it contains ginger. I have so many “ginger” recipes that I like to separate them into more specific categories. The original gingerbread has been around for centuries.

To be gingerbread is a “bread”. It can be made with yeast or other leavening and is usually baked in some type of pan like a “loaf” pan. I do find that in what I call my gingerbread recipes, I have a big variety of textures. Some do have the typical “bread” texture; a coarser texture instead of the fine cake like texture. I also have many recipes with a very fine moist “pudding” texture which are delicious. This extra moist texture is opposite from most sweet bread recipes. 

Now, when learning how to make gingerbread muffins, this texture becomes important. For the muffins, we want to achieve the coarser texture. Otherwise, the fine texture in your muffins actually becomes cupcakes. Usually muffins are also less sweet than the “cakes” but this is not always true in many recipes. The way we accomplish this bread quality texture lies in the mixing. It is important not to overbeat the batter. We only beat muffin batters JUST to incorporate the dry ingredients with the liquids.

NOTE: Different forms of ginger can be used if learning how to make gingerbread muffins. Most of my recipes include ground ginger. I do like fresh ginger in these recipes. When purchasing fresh ginger look for a smooth skin. Wrinkled skin means it is drying out.


How to Make Gingerbread Muffins with RaisinsHow to Make Gingerbread Muffins with Raisins

Learn how to make gingerbread muffins with whole wheat flour and raisins.

  • 1 Cup whole wheat flour
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons brown sugar
  • 1 Tablespoon ginger
  • 1 Teaspoon baking powder
  • ½ Teaspoon baking soda
  • 1/3 Cup buttermilk
  • ¼ Cup dark molasses
  • ¼ Cup vegetable oil
  • 1 Beaten egg
  • ¼ Cup raisins

Preheat oven to 400F degrees.

Lightly grease muffin cups or use paper liners.

In a large bowl combine the flours, brown sugar, ginger, baking powder and baking soda; stir in the raisins.

In another bowl combine and blend the buttermilk, molasses, vegetable oil and egg.

Add the buttermilk mixture to the dry ingredients and stir in only until the dry ingredients are moistened.

Fill muffin cup 2/3 full with batter ( 1/4 cup for small and 1/2 cup for jumbo).

Bake about 18 minutes for jumbo (about 12 minutes for small) or until a pick comes out clean.

Makes 4 jumbo or 8 small.


Learn how to make gingerbread muffins with cream cheese spread.

  • 2 Eggs
  • 3 ½ Cup Bisquick Baking mix
  • ¼ Cup sugar
  • ½ Cup milk
  • ½ Cup molasses
  • 3 Tablespoons vegetable oil
  • 1 ½ Teaspoons ground ginger
  • 1 ½ Teaspoons ground cinnamon

Preheat oven to 400F degrees.

Grease bottoms of medium or jumbo muffin cups or use paper liners.

Beat eggs slightly and stir in remaining ingredients just until moistened.

Divide among muffin cups.

Bake until golden brown or until a pick inserted comes out clean.

Combine the following ingredients to lemon cream cheese spread recipe and blend until smooth.

Serve warm muffins with lemon cream cheese spread.

Lemon Cream Cheese Spread

  • 8 Ounces soft cream cheese
  • 1/3 Cup sugar
  • 1 Tablespoon lemon juice


Learn how to make gingerbread muffins with the addition of white pepper.

  • 2 Cups flour
  • 3 Teaspoons baking powder
  • ¾ Teaspoon salt
  • ½ Teaspoon ginger
  • ½ Teaspoon cinnamon
  • ¼ Teaspoon cloves
  • ¼ Teaspoon white pepper
  • ¼ Cup shortening
  • ¼ Cup sugar
  • 1 Egg
  • ¼ Cup molasses
  • 2/3 Cup milk

Preheat oven to 400F degrees.

Lightly grease muffin cups or use paper liners.

Sift flour and then sift flour again with baking powder, salt, ginger, cinnamon, cloves and pepper.

Cream shortening and sugar until light and fluffy; add egg and molasses and beat well.

Gradually add milk and blend well.

Add flour mixture and stir in only to moisten dry ingredients.

Fill muffin cups 2/3 full and bake 20 to 25 minutes or until a pick comes out clean.


Learn how to make gingerbread muffins with egg whites.

  • ¼ Cup vegetable oil
  • ¼ Cup sugar
  • 2 Egg whites
  • ½ Cup molasses
  • 1 ½ Cups flour
  • ¾ Teaspoon baking soda
  • ¼ Teaspoon salt
  • ½ Teaspoon cinnamon
  • ½ Teaspoon ginger
  • ¼ Teaspoon cloves
  • ½ Cup hot water

Preheat oven to 375F degrees; line muffin cups with paper liners.

Cream together oil, sugar, egg whites and molasses; set aside.

Combine and blend the flour and spices.

Add flour mixture alternately with hot water to the creamed mixture while slowly blending until smooth.

Fill the prepared muffin cups 2/3 full; bake 20 minutes or until pick comes out clean.

Makes 12.


Learn how to make gingerbread muffins with rice syrup, ground ginger and candied ginger.

  • 1 Egg
  • ½ Cup vegetable oil
  • ¾ Cup molasses
  • ½ Cup rice syrup (OR substitute with 1/3 cup of maple syrup or 1/3 cup honey)
  • 1 ¼ Cups buttermilk
  • 1 ¼ Cups PLUS 1 tablespoon whole wheat flour
  • 1 ½ Cups PLUS 1 tablespoon all purpose flour
  • 6 Tablespoons soy flour
  • 1 ½ Teaspoons ground ginger
  • 1 Teaspoon ground cinnamon
  • ½ Teaspoon ground cloves
  • 1 Tablespoon finely chopped candied ginger
  • ½ Cup raisins

Preheat oven to 425F degrees.

In bowl beat together the  egg, oil, rice syrup and buttermilk; set aside.

In large mixing bowl combine flours, ground ginger, cinnamon and cloves.

Stir the ginger and raisins into the dry mixture; add the liquid mixture.

Stir mixture only enough to moisten all the dry ingredient.

Spoon batter into paper lined muffin tins3/4 full; bake 15 to 20 minutes.

Makes 12 muffins.


Learn how to make gingerbread muffins with pancake mix and chopped dates.

  • 2 Cups pancake mix
  • 1/3 Cup brown sugar
  • ¼ Teaspoon cinnamon
  • ¼ Teaspoon ground ginger
  • ½ Cup milk
  • ¼ cup vegetable oil
  • ¼ cup molasses
  • 1 Beaten egg
  • ½ cup chopped dates

Preheat oven to 400F degrees.

In mixing bowl combine pancake mix, brown sugar, cinnamon, and ginger.

Add milk, oil, molasses and egg; stir until dry ingredients are moistened.

Filled paper lined muffin tins ¾ full; bake 15 to 18 minutes until pick comes out clean.

Makes 12 muffins.


Learn how to make gingerbread muffins with pecans and raisins.

  • 4 Cups flour
  • 2 Teaspoons baking soda
  • 2 Teaspoons ginger
  • ½ Teaspoon cinnamon
  • 1/2Teaspoon cloves
  • ½ Cup chopped pecans
  • 1 cup raisins
  • 1 cup solid shortening
  • 1 cup sugar
  • 1 Cup molasses
  • 4 Eggs
  • 1 Cup buttermilk

Preheat oven to 350F degrees.

In medium bowl combine flour, soda, ginger, cinnamon and cloves.

Add raisins and nuts to the dry ingredients; set aside.

In large mixing bowl cream shortening, sugar, and molasses.

Add eggs one at a time beating after each addition.

Stir dry ingredients into creamed mixture alternately with buttermilk.

Mix only to blend in dry ingredients; fill paper lined muffin tins 2/3 full.

Bake about 20 to 25  minutes until pick comes out clean.

› Gingerbread Muffins

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