Bakery Style Gingerbread Muffins

Bakery Style Gingerbread Muffins

These bakery style gingerbread muffins are perfect for getting you into the Christmas season spirit. With molasses, ginger, cinnamon, and cloves baked in, they taste just like gingerbread men in muffin form. Soft, fluffy, and topped with coarse sugar. The bakery style makes them have a beautiful high rise muffin top. My favourite part is how they make my house smell like Christmas!

I made them early this week with my two toddlers. Muffins are one of our favourite things to bake together. These muffins are easy to make. My kids love pouring in the ingredients and mixing everything together.

My kids often request muffins as a snack but I wasn’t sure if they were going to enjoy these ones because of all the spices. I was pleasantly surprised to see them devoured these muffins!

What is Bakery Style Muffin?

A bakery style muffin is the term given to a muffin when it is cooked using two temperature settings to achieve a high muffin top. To do this start by cooking you muffins at 425 F for five minutes. The high heat causes the top to cook quicker and rise up. After 5 minutes lower the oven temperature to 350 F and cook at this lower heat setting until muffins are fully baked.

How to Make Gingerbread Muffins

These like most other muffins are very easy to make. Start by preheating your oven to 425F and lining your muffin pan with liner.

In a large bowl whisk flour, brown sugar, baking soda, baking powder, cinnamon, ginger, cloves, and salt together.

In a separate medium sized bowl whisk molasses, milk, eggs, butter, and vanilla extract together.

Add the wet ingredients to the dry. Using a rubber spatula mix together just until combined. Do not over mix the batter or muffins will become dense.

Add the batter to the muffin pan, filling each muffin liner just over 3/4 full. Top with the coarse sugar.

Bake for 5 minutes at 425 F, then lower oven temperature to 350 F. Cook for an additional 15 minutes at 350 F or until a tooth pick inserted into the middle of the muffin comes out clean.

Let muffins cool in the pan for 5 minutes before moving to a wire rack to cool completely.

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Bakery Style Gingerbread Muffins!

If you make these muffins you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

Bakery Style Gingerbread Muffins

Jessie M
This recipe for bakery style gingerbread muffins is easy to do and makes a delicious spice filled muffin. All the flavours of gingerbread and topped with a crunchy high rise muffin top.
Prep Time 15 mins
Cook Time 20 mins
Servings 12 muffins

Ingredients
  

  • 2 & 1/2 C all purpose flour spooned and levelled
  • 1/2 C brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 & 1/2 tsp ginger
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 C molasses
  • 1/2 C milk at room temperature
  • 1/2 C butter melted and cooled to room temperature
  • 2 large eggs at room temperature
  • 1 & 1/2 tsp vanilla extract
  • coarse sugar for sprinkling

Instructions
 

  • Preheat oven to 425 F and line a muffin pan with liners.
  • In a large bowl whisk flour, brown sugar, baking soda, baking powder, cinnamon, ginger, cloves, and salt together.
  • In a medium sized bowl whisk molasses, milk, eggs, butter, and vanilla extract together.
  • Add the wet ingredients to the dry. Using a rubber spatula mix together just until combined. Do not over mix the batter or muffins will become dense.
  • Add the batter to the muffin pan, filling each muffin liner just over 3/4 full.
  • Sprinkle the coarse sugar on top of each muffin. This step is optional but I find it adds an amazing crunch to the muffins.
  • Bake for 5 minutes at 425 F, then lower oven temperature to 350 F. Cook for an additional 15 minutes at 350 F or until a tooth pick inserted into the middle of the muffin comes out clean.
  • Let muffins cool in the pan for 5 minutes before moving to a wire rack to cool completely.
  • Enjoy!

Notes

Store muffins in a airtight container up to 3 days. 
If you forgot to take eggs out of the fridge to warm to room temperature you can run the eggs under warm water for a minute to warm them up.
If you need to warm the milk you can place it the in the microwave for 30 seconds. 
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