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    Home » Recipes » Sweet Things/Desserts

    Fluffy Gingerbread Muffins

    December 1, 2019 By Monika Last Updated February 3, 2022 7 Comments

    Jump to Recipe

    These deliciously spiced gingerbread muffins are fluffy, light, moist and come with an easy lemon icing. They take minutes to put together and make a fantastic breakfast or snack perfect for the festive season.

    Gingerbread muffins with icing on top of rack.

    These gingerbread muffins are not overly sweet, made using a handful of pantry ingredients, and super simple to prepare. They taste delicious, smell incredible and you'll want to make them over and over again!

    These spiced muffins do not contain treacle or molasses.  Instead I used a bit of cocoa, which along with the dark brown sugar and the spices give these festive muffins a lovely golden brown gingerbread colour. 

    What makes these muffins so fluffy

    These easy gingerbread muffins have a wonderfully light and fluffy texture thanks to the combination of flour and ground almonds (almond flour).

    Regular flour alone will not produce this effect (the muffins will be a little stodgy) so I do not recommend omitting the ground almonds in this recipe.

    Gingerbread muffins ingredients

    Ingredients for making gingerbread muffins in individual dishes.
    Gingerbread muffins ingredients.
    • Flour: all-purpose/plain.
    • Ground almonds/almond flour.
    • Cocoa: adds more depth of flavour and colour (though it won't make these muffins taste like chocolate). Use cacao powder instead if preferred.
    • Mixed spice or pumpkin spice: see paragraph below for details.
    • Ginger and cinnamon: important gingerbread spices.
    • Baking powder.
    • Salt: enhances the flavour of the spices.
    • Dark brown sugar: adds flavour and moisture.
    • Vegetable oil.
    • Milk: use any.
    • Eggs.

    Gingerbread spices

    Gingerbread spices are based around ginger and cinnamon plus a few other spices typically including cloves and nutmeg.

    In addition to ground ginger and cinnamon I used readymade mixed spice (available in the UK), which contains all of these spices plus a few extra ones (more flavour for your muffins!).

    If you are in the US use pumpkin spice, which contains similar flavours and (most of the time) can be used interchangeably with mixed spice. It works well in this gingerbread muffin recipe.

    Step-by-step recipe instructions

    1.Preheat the oven to 375 F/ 190 C/gas mark 5. Line a 12-hole muffin pan with paper cases and set aside. Whisk together the flours, baking powder, spices, cocoa and salt until thoroughly incorporated.

    Flour, cocoa and spices in large white bowl with green whisk.

    2. In another bowl whisk together the eggs, sugar, oil and milk until smooth.

    Milk and eggs in bowl with green whisk.

    3. Gradually add the dry mixture into the wet ingredients whisking in until just combined. Do not overstir.

    Making gingerbread batter in large bowl with whisk.

    4. Spoon the batter into the muffin cases and bake in the centre of the oven for 25 minutes.

    Gingerbread muffin batter in paper cases.

    5. Remove from the oven and set aside for 5 minutes then transfer onto a rack.

    12 baked muffins in muffin pan.

    6. To make the icing mixture combine the icing sugar with the lemon juice and stir until smooth.  Pour over the muffins (once they’ve cooled). Enjoy!

    11 gingerbread muffins with icing on top of rack and tray.

    Serving suggestions

    I like these muffins with a drizzle of lemon icing but you can use orange or even lime juice in the icing instead if you like. You can also dust them with powdered sugar but they are delicious on their own, too.

    Gingerbread pairs incredibly well with chocolate so another serving idea is to decorate these spiced muffins with melted chocolate as I have done in my gingerbread loaf recipe.

    Other ingredients that will also work

    This easy gingerbread muffin recipe is quite adaptable and you can throw in additional ingredients without changing the proportions of the ingredients used in this recipe.

    • If you want fluffy as well as crunchy simply add a handful of chopped pecans or walnuts.
    • Add mixed dried fruit, sultanas, cranberries etc or orange/lemon zest for a more festive feel.
    • You can also add dark chocolate chunks/chips into the batter for a decadent twist.
    Side view of gingerbread muffins in paper cases on top of muffin pan.

    Top tips

    • Use either mixed spice (UK) or pumpkin spice (US).
    • Do not overstir the batter as the muffins may end up a little flat. Stop stirring when all the ingredients have been incorporated.
    • Wait for the muffins to cool before decorating.
    • Store gingerbread muffins in an airtight container for up to 3 days. Microwave for a few seconds before serving (optional).
    • Freeze for up to 3 months.

    Related recipes

    • Dried Cranberry Muffins with Pecans
    • Healthy Fruit Cake Tray Bake with Nuts
    • Blood Orange Muffins
    • Healthy Pumpkin Spice Cupcakes

    Why not check out all my dessert recipes!

    Keep in touch!

    If you make these spiced gingerbread muffins I’d love to know how they turned out for you. Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Top down view of gingerbread muffins with icing on top of rack and tray.

    Fluffy Gingerbread Muffins

    These deliciously spiced gingerbread muffins are fluffy, light, moist and come with an easy lemon icing. They take minutes to put together and make a fantastic holiday season breakfast or snack.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    Calories: 203kcal
    Author: Monika Dabrowski

    Equipment

    • 12-hole muffin pan

    Ingredients

    • 1½ cups+1tbsp (200 g) all-purpose/plain flour 7.05oz
    • 1 cup (110 g) almond flour/ground almonds 3.88oz
    • 2 teaspoons baking powder
    • 3 teaspoons pumpkin spice/mixed spice
    • 2½ teaspoons ground ginger
    • 1½ teaspoons cinnamon
    • 3½ teaspoons cocoa/cacao powder
    • ⅕ teaspoon fine sea salt
    • ¾ cup (150 g) dark brown sugar packed, 5.29oz
    • 2 large eggs
    • ⅓ cup+1tbsp (100 ml) vegetable oil
    • 1 cup+1tbsp (260 ml) milk

    For the icing

    • 7 tablespoons confectioners'/icing sugar
    • 1½ tablespoons lemon juice

    Instructions

    • Preheat the oven to 375 F/ 190 C/gas mark 5. Line a 12-hole muffin pan with paper cases and set aside. Whisk together the flours, baking powder, spices, cocoa and salt until thoroughly incorporated.
    • In another bowl whisk together the eggs, milk, oil and sugar until well combined.
    • Gradually add the dry mixture into the wet ingredients whisking in until just combined. Do not overstir.
    • Spoon the batter into the muffin cases and bake in the centre of the oven for 25 minutes. Remove from the oven and set aside for 5 minutes then transfer to a rack.
    • In the meantime prepare the icing.  Combine the icing sugar with the lemon juice and stir until smooth.  Pour over the muffins (once cooled). Enjoy!

    Notes

    • Gingerbread spices: Use either mixed spice (UK) or pumpkin spice (US) along with the ground ginger and cocoa.
    • Batter: Do not overstir the batter as the muffins may be a little flat. Stop stirring when all the ingredients have been incorporated.
    • Wait for the muffins to cool before decorating.
    • Serving suggestions: I like these muffins with a little icing on top but it’s optional. You can also dust them with powdered sugar but they are delicious on their own, too.
    • Store gingerbread muffins in an airtight container for up to 3 days. Microwave for a few seconds before serving (optional).
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 203kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 64mg | Potassium: 161mg | Fiber: 2g | Sugar: 18g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Monika

      June 15, 2020 at 9:20 am

      Sorry about that, fixed it now! Thanks for letting me know.

      Reply
    2. Jacqui Bellefontaine

      December 09, 2019 at 4:03 pm

      5 stars
      These muffins sound really festive and a perfect winter treat with a cup of steaming hot chocolate. I can almost taste them now. thank you for linking to #CookBlogShare

      Reply
    3. Michelle Rolfe

      December 08, 2019 at 8:13 pm

      I love gingerbread too especially this time of year! And the bonus of making the house smell lovely too.
      Cheers, Michelle

      Reply
    4. Kat (The Baking Explorer)

      December 06, 2019 at 3:38 pm

      5 stars
      Oh I am sold on anything gingerbread! Your muffins look fab

      Reply
      • Monika

        December 07, 2019 at 9:00 am

        Thank you Kat!

        Reply
    5. DeeDee

      December 03, 2019 at 10:43 pm

      Yunm!

      Reply
      • Monika

        December 04, 2019 at 3:46 pm

        Thanks!

        Reply

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