Old-Fashioned Gingerbread Muffins With Molasses

Name: Cozy Molasses Gingerbread Muffins for the Holidays
Prep time: 15 min
Cook time: 19 min
Total time: 35 min
Yield: 12 standard muffins
Cuisine: International
Ingredients: 12 paper muffin liners; Nonstick baking spray or softened butter, for greasing the top of the muffin pan; 2 cups all-purpose flour, spooned and leveled, about 250g; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon fine salt; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter, melted and cooled for 5 minutes; 2/3 cup packed dark brown sugar; 1/2 cup unsulphured molasses, not blackstrap; 2 large eggs, at room temperature if possible; 3/4 cup buttermilk, at room temperature if possible; 1 teaspoon vanilla extract; 1 teaspoon finely grated orange zest, optional but lovely; 2 tablespoons coarse sugar, such as turbinado or sparkling sugar; 2 tablespoons finely chopped crystallized ginger

Imperial June 14, 2026June 14, 2026

Quick Recipe Version (TL;DR)

Yield: 12 standard muffins
Prep Time: 15 minutes
Cook Time: 16 to 19 minutes
Total Time: 35 minutes

Quick Ingredients

Dry: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine salt, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg
Wet: 1/2 cup unsalted butter, melted and cooled slightly; 2/3 cup packed dark brown sugar; 1/2 cup unsulphured molasses; 2 large eggs; 3/4 cup buttermilk; 1 teaspoon vanilla extract
Optional flavor boost: 1 teaspoon finely grated orange zest
Topping: 2 tablespoons coarse sugar and 2 tablespoons finely chopped crystallized ginger

Do This

1. Heat oven to 425°F. Line a 12-cup muffin pan with paper liners and lightly grease the top of the pan.
2. Whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a large bowl.
3. In another bowl, whisk melted butter, brown sugar, molasses, eggs, buttermilk, vanilla, and orange zest if using.
4. Fold wet ingredients into dry ingredients just until no dry streaks remain. Rest batter for 5 minutes.
5. Divide batter among 12 muffin cups, filling each nearly full. Sprinkle with coarse sugar and crystallized ginger.
6. Bake at 425°F for 5 minutes, then reduce oven to 350°F without opening the door and bake 11 to 14 minutes more.
7. Cool in the pan for 5 minutes, then move muffins to a rack. Serve warm or at room temperature.

Why You’ll Love This Recipe

Deep holiday flavor: Molasses, ginger, cinnamon, cloves, and brown sugar create that classic old-fashioned gingerbread taste.
Soft, moist crumb: Buttermilk and melted butter keep the muffins tender without making the batter fussy.
Beautiful bakery-style tops: A quick high-heat start helps the muffins rise tall, while coarse sugar adds sparkle and crunch.
Easy and comforting: No mixer required, simple pantry ingredients, and the whole kitchen smells warm and festive.

Grocery List

Produce: 1 orange for optional zest
Dairy: Unsalted butter, buttermilk, large eggs
Pantry: All-purpose flour, baking soda, baking powder, fine salt, ground ginger, ground cinnamon, ground cloves, ground nutmeg, dark brown sugar, unsulphured molasses, vanilla extract, coarse sugar, crystallized ginger, paper muffin liners, nonstick spray or softened butter for greasing

Full Ingredients

For the Muffin Pan

12 paper muffin liners
Nonstick baking spray or softened butter, for greasing the top of the muffin pan

Dry Ingredients

2 cups all-purpose flour, spooned and leveled, about 250g
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Wet Ingredients

1/2 cup unsalted butter, melted and cooled for 5 minutes
2/3 cup packed dark brown sugar
1/2 cup unsulphured molasses, not blackstrap
2 large eggs, at room temperature if possible
3/4 cup buttermilk, at room temperature if possible
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest, optional but lovely

For the Sparkly Ginger Topping

2 tablespoons coarse sugar, such as turbinado or sparkling sugar
2 tablespoons finely chopped crystallized ginger

Old-Fashioned Gingerbread Muffins With Molasses – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and muffin pan

Place a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners. Lightly grease the flat top surface of the pan with nonstick baking spray or a little softened butter; this helps the muffin tops release cleanly if they spread slightly as they rise.

Step 2: Whisk the dry ingredients

In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine salt, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. Whisk for at least 20 seconds so the spices and leaveners are evenly distributed throughout the flour.

Step 3: Mix the molasses batter base

In a separate medium bowl, whisk the melted butter and packed dark brown sugar until glossy and combined. Add the molasses and whisk until smooth. Whisk in the eggs, one at a time, then add the buttermilk, vanilla extract, and orange zest if using. The mixture should look dark, shiny, and fragrant.

Step 4: Combine the wet and dry ingredients gently

Pour the wet ingredients into the bowl of dry ingredients. Use a flexible spatula to fold the batter together just until the flour disappears and no dry pockets remain. This should take about 12 to 16 folds. The batter will be thick, soft, and slightly lumpy, which is exactly what you want for tender muffins. Do not beat or overmix, or the muffins may turn dense.

Step 5: Rest, portion, and top the muffins

Let the batter rest at room temperature for 5 minutes. This short rest gives the flour time to hydrate and helps the muffins bake up a little taller. Divide the batter evenly among the 12 prepared muffin cups, filling each cup nearly full; each muffin will use about 1/4 cup batter. Sprinkle the tops evenly with 2 tablespoons coarse sugar and 2 tablespoons finely chopped crystallized ginger.

Step 6: Bake with a high-heat start

Bake the muffins at 425°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F and continue baking for 11 to 14 minutes, for a total bake time of 16 to 19 minutes. The muffins are done when the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs. If using an instant-read thermometer, the centers should register 200°F to 205°F.

Step 7: Cool and serve

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. They are wonderful warm, when the spice aroma is strongest, but they also become even more flavorful after resting for a few hours. Serve plain, with softened butter, or with a light swipe of cream cheese for a cozy breakfast or holiday snack.

Pro Tips

Use unsulphured molasses: It gives a rich, rounded gingerbread flavor. Avoid blackstrap molasses here; it can taste bitter and overpower the muffins.
Measure flour carefully: Spoon flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the muffins dry.
Do not skip the high-heat start: The first 5 minutes at 425°F help the muffin tops rise quickly for a more bakery-style shape.
Keep the batter slightly lumpy: A few small lumps are better than an overmixed batter. Gentle folding keeps the crumb soft.
Warm your buttermilk slightly if needed: If it is very cold, let it sit at room temperature for 20 minutes, or microwave it for 10 seconds, so it blends more smoothly with the butter and molasses.

Variations

Lemon-ginger glaze: Skip the coarse sugar topping. Once the muffins are cool, whisk 3/4 cup powdered sugar with 1 tablespoon fresh lemon juice and 1 to 2 teaspoons milk, then drizzle over the tops.
Extra spicy gingerbread muffins: Increase the ground ginger to 1 tablespoon and add 1/8 teaspoon ground black pepper for a bolder, old-fashioned spice note.
Gingerbread chocolate chip muffins: Fold 2/3 cup semisweet chocolate chips into the batter before portioning. Chocolate adds a rich dessert-like twist that pairs beautifully with molasses.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for 3 days. For the softest texture, place a small piece of paper towel in the container to absorb extra moisture. To refrigerate, keep them airtight for up to 5 days, though the crumb is best at room temperature. To freeze, wrap each cooled muffin tightly and freeze in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for about 1 hour, or warm an unwrapped muffin in a 300°F oven for 8 to 10 minutes. You can also whisk the dry ingredients together up to 2 days ahead and keep them covered at room temperature; mix the wet ingredients and bake the muffins fresh for the best rise.

Nutrition (per serving)