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

Gingerbread Muffins with Dried Fruit

These gingerbread muffins are made with dried fruit for extra sweetness, texture and flavour.  They are light and fluffy thanks to my (tried and tested) combination of regular flour and ground almonds (almond flour) and can be enjoyed throughout the holiday season for breakfast, snack and dessert.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword muffin
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 12 muffins
Calories 246kcal
Author Monika Dabrowski


  • 180 g flour
  • 100 g ground almonds/almond flour
  • 2 tsp baking powder
  • 3 tsp mixed spice/pumpkin spice
  • 1.5 tsp ground ginger
  • 70 g dark brown soft sugar
  • 60 g granulated sugar
  • 1.3 tbsp cocoa/cacao powder
  • Pinch of fine sea salt
  • 2 medium eggs
  • 80 ml vegetable oil
  • 250 ml semi-skimmed milk/1% milk
  • 1 tsp vanilla bean paste/extract

For the icing

  • 7 tbsp icing sugar/powdered sugar
  • 2 tbsp lemon juice


  • Preheat the oven to 350 F/180 C/ gas mark 4 and lightly grease or line a 12-hole muffin pan with paper cases. In a bowl combine the flours, sugars, baking powder, spices, cocoa and pinch of salt.  Whisk together until thoroughly combined. Stir in the dried fruit.
  • In another bowl whisk together the eggs, milk, oil and vanilla until well combined. Pour the egg mixture into the flour mixture and stir just to combine. Do not overstir.
  • Spoon the batter into the muffin cases and bake in the centre of the oven for 28 minutes. Remove from the oven and set aside for 5 minutes then transfer onto 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 they’ve cooled a little). Enjoy!


  • 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.
  • Dried fruit: I used a combination of raisins, sultanas, currants and cranberries but you can just use one of these.
  • Serving suggestions: I like these muffins with a little icing on top but it’s optional. They are delicious, with or without the icing.
  • Best served warm on the day. Store leftover muffins in a plastic container to enjoy later. Pop in the microwave for a few seconds before serving, if possible.
  • Freeze for up to 3 months.


Serving: 1serving | Calories: 246kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 23mg | Potassium: 145mg | Fiber: 2g | Sugar: 17g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg