How to Make Gingerbread Muffins 

When learning how to make gingerbread, you should know that the old fashioned recipe for gingerbread has been readily available since the 18th century. The fragrance of fresh baking gingerbread in homes used to be more commonplace in past years than it is today.

Gingerbread varies from one country to another. My German heritage is known for the hard gingerbread, what we call gingerbread cookies; also a soft moist gingerbread. It was not common to bake it in muffin cups, but rather in cut out cookie shapes or baking the soft kind in a baking pan.

The following gingerbread recipe is made using Bisquick Baking Mix and we will be making them into muffins. This is an easy recipe to start with if you are just learning how to make gingerbread. The combination of ginger, cinnamon and molasses makes a wonderful batter to make these muffins.


  • 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

This is a made from scratch gingerbread recipe. As in most gingerbread the matching key ingredient is molasses. If just learning how to make gingerbread, it is the ginger and molasses together that makes the delicious flavor of old fashioned gingerbread.


  • 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.

If learning how to make gingerbread, you will find the following recipe a little different from the previous two. First the whole wheat flour adds more fiber and makes the muffins a little heavier. The recipe calls for both brown sugar and buttermilk which add to the moistness and flavor. The recipe specifically calls for dark molasses which has a stronger flavor than the light. Last the raisins add texture; all in all a very delicious muffin recipe which are suitable for breakfast, lunch or anytime of the day.

GINGERBREAD MUFFINS with raisins an easy recipe when you learn how to make gingerbread

How to Make Gingerbread Muffins with RaisinsHow to Make Gingerbread Muffins with 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.


  • 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.

› Gingerbread Muffins

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