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!
Why You’ll Love Them
Easy to make. The muffins are very easy to make. As simple as mixing the wet ingredients in one bowl, dry in another, and then mixing together. Super simple!
Taste just like gingerbread. These muffins are full of the classic ginger bread spices and flavours, which include ginger, cloves, cinnamon, and molasses.
Festive. Their a great muffin option for baking around Christmas time. My house always smells so festive while they’re baking in the oven.
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, baking soda, baking powder, cinnamon, ginger, cloves, and salt together.
In a separate medium sized bowl whisk molasses, milk, eggs, brown sugar, 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.
Storing The Muffins
These muffins should be stored in an airtight container at room temperature and keep well for three days.
Do I Have to Add the Sugar on Top?
No, you can leave it off if you like. I find the course sugar gives the muffins a gorgeous look and a nice crunch.
Do I Need to Bring My Cold Ingredients To Room Temperature?
Yes you do. Room temperature ingredients break down easier in the batter. This means less mixing, which gives you a fluffy moist muffin.
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.
You Might Also Love
- Soft and Chewy Ginger Cookies
- White Chocolate Candy Cane Cookies
- Red Velvet Crinkle Cookies
- Christmas Sprinkle Vanilla Biscotti
- Easy Christmas Sprinkle Sugar Cookies
Bakery Style Gingerbread Muffins
- 2 & 1/2 C all purpose flour spooned and levelled
- 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 salted butter melted and cooled to room temperature
- 3/4 C brown sugar
- 1/2 C sweetened molasses also called fancy molasses
- 1/2 C milk at room temperature
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- coarse sugar for sprinkling on top
- Preheat oven to 425 F and line a muffin pan with liners.
- In a large bowl whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt together.2 & 1/2 C all purpose flour, 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
- In a medium sized bowl whisk molasses, milk, eggs, butter, brown sugar, and vanilla extract together.1/2 C salted butter, 3/4 C brown sugar, 1/2 C sweetened molasses, 1/2 C milk, 2 large eggs, 1 tsp vanilla extract
- 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.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.