Prepare for rave reviews of “the best Christmas muffin” once you bake these bakery-style gingerbread muffins! Coated with a sweet vanilla glaze, they capture the essence of gingerbread cookies.

If you’re keen on baking pro-level muffins, I’ve got exciting news! After six months of testing and perfecting muffin recipes, I’ve condensed the bakery-style techniques into simple step-by-step instructions!

gingerbread muffins with vanilla glaze arranged on white plate with red sugared berries and evergreen branches

​The Absolute Best Gingerbread Muffin Recipe

You don’t need to be a pro baker to make gingerbread muffins that taste like they’re from a bakery. 

I’ve tested lots of muffin recipes so you don’t have to go through all the trial and error I did. Along the way, I’ve figured out how to get those nice, rounded tops and keep the muffins moist and tasty. 

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gingerbread muffins with vanilla glaze arranged on white plate with red sugared berries and evergreen branches

Gingerbread muffins with a vanilla glaze remind me of the classic gingerbread cookies. The mix of spicy gingerbread taste paired with the sweet smoothness of the glaze is a familiar and comforting flavor. Each bite brings the warmth of ginger, cinnamon, and molasses complemented by the gentle hint of vanilla. The glaze adds a touch of sweetness, creating a crisp coating around the moist muffin. It’s a modern take on a traditional holiday treat that feels both nostalgic and fresh.

They’re good for breakfast, brunch, snacks, or even a late-night snack. Just follow my tips below, and you’ll be able to tell your family and friends how you made these awesome gingerbread muffins just like they’re from a bakery.

gingerbread muffin with bite removed with sugared red berries

Why You’ll Love These Gingerbread Muffins

  • Festive for the holiday season
  • Spiced with molasses, ginger, cloves, and cinnamon for a deep gingerbread flavor! 
  • Everyday ingredients prepped in 10 minutes
  • Perfect breakfast, brunch, snacks or late night treats!
  • Tall and domed muffin tops (bakery style!)
gingerbread muffin ingredients in bowls on white background

Gingerbread Muffins Ingredients

If you are a gingerbread lover, you are going to be hooked on these delicious gingerbread muffins! They use simple ingredients and only take 10 minutes to prep. Get the full printable recipe with measurements and instructions below. Keep reading for my best muffin tips!

  • all-purpose flour
  • granulated sugar
  • brown sugar
  • baking powder
  • salt
  • ground cinnamon
  • ground ginger
  • ground nutmeg
  • ground cloves
  • molasses
  • eggs
  • vegetable oil
  • milk

Vanilla Glaze

  • powdered sugar
  • vanilla extract
  • heavy cream or milk

How to Make Gingerbread Muffins

  1. Combine dry ingredients. In a mixing bowl combine the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Stir together and set aside.
  2. Combine wet ingredients. In a larger mixing bowl combine the molasses, eggs, vegetable oil, and milk with a fork. Stir to combine.
  3. Mix to combine. Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
  4. Rest. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
  5. Fill pan. For bakery style muffins, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 8-10 heaping tablespoons of batter. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 15-19 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.
  1. Dip the tops. Once they are cooled, dip the tops in glaze.
hand dipping muffin in vanilla glaze

How to Create Bakery Style Muffins

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!

1. THE REST PERIOD

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest. 

2. FILL EVERY OTHER MUFFIN CUP

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

3. FILL THEM TO THE TOP

Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.

4. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.

gingerbread muffins with vanilla glaze arranged on white plate with red sugared berries and evergreen branches

How to Properly Measure Flour

The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. 

If you don’t have a kitchen scale, follow this method. 

  • Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
  • Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
  • Use the back of a butter knife to level off the excess.
gingerbread muffins with vanilla glaze arranged on white plate with red sugared berries and evergreen branches

Storing & Freezing Muffins

MUFFIN STORAGE

If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day. 

In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.

But I have a trick to help that – paper towels. 

For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored. 

If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels. 

HOW TO FREEZE MUFFINS

Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.

To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.

gingerbread muffins with vanilla glaze arranged on white plate with red sugared berries and evergreen branches

More Muffin Recipes

Gingerbread Muffins

4.63 from 8 ratings
Prep Time: 10 minutes
Cook Time: 24 minutes
Rest Time: 15 minutes
Yield: 10 muffins
Prepare for rave reviews of "the best Christmas muffin" once you bake these bakery-style gingerbread muffins! Coated with a sweet vanilla glaze, they capture the essence of gingerbread cookies.

Ingredients

  • 3 cups all-purpose flour, 360 grams
  • ½ cup granulated sugar, 100 grams
  • ½ cup brown sugar, packed, 107 grams
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup unsulphured molasses, 118 ml
  • 2 large eggs
  • ¾ cup vegetable oil, 180 ml
  • ½ cup milk, 118 ml

Vanilla Icing

  • 1 cup powdered sugar, 113 grams
  • ½ tsp vanilla extract
  • 2 Tbsp heavy cream or milk

Instructions
 

  • In a mixing bowl combine the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Stir together and set aside.
  • In a larger mixing bowl combine the molasses, eggs, vegetable oil, and milk. Stir to combine.
  • Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
  • Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
  • For bakery style muffins, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 8-10 heaping tablespoons of batter. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 15-19 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.
  • Once they are cooled, dip the tops in glaze. In a small mixing bowl, combine the powdered sugar, vanilla extract and heavy cream or milk. Whisk until smooth. Dip each muffin and allow the glaze to set. 

Notes

For a richer and stronger gingerbread flavor, increase the ground ginger to 1 1/2 tsp, the ground nutmeg to 1 tsp and the ground cloves to 1/2 tsp.
Cuisine: American
Course: Breakfast
Author: Beth
Calories: 435kcal, Carbohydrates: 63g, Protein: 6g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 39mg, Sodium: 389mg, Potassium: 339mg, Fiber: 1g, Sugar: 34g, Vitamin A: 75IU, Vitamin C: 0.02mg, Calcium: 145mg, Iron: 3mg
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