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 THESE Gingerbread Muffins

Perfectly spiced. These cookies are warmly spiced and full of flavour.

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!

Festive. They're a great muffin option for baking around Christmas time. My house always smells so festive while they're baking in the oven.

Taste just like gingerbread. These muffins are full of the classic ginger bread spices and flavours, which include ginger, cloves, cinnamon, and molasses.

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

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.

FREQUENTLY ASKED QUESTIONS

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

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.

WHAT KIND OF MOLASSES SHOULD I USE?

You will want to use a sweetened molasses. It's sometimes called fancy molasses. You will find sweetened/fancy molasses in the baking aisle of your grocery store.

If you make these bakery style gingerbread muffins please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

You Might Also Love

• Soft and Chewy Ginger Cookies
• Gingerbread Loaf
• Caramel Stuffed Ginger Cookies
• White Chocolate Candy Cane Cookies
• Red Velvet Crinkle Cookies
• Christmas Sprinkle Vanilla Biscotti
• Easy Christmas Sprinkle Sugar Cookies

Bakery Style Gingerbread Muffins

Jessie M

Bakery style gingerbread muffins are delicious, full of molasses, and spices. A gorgeous muffin top and tastes just like gingerbread.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Course Breakfast, dessert

Cuisine American, Canadian

Servings 12 muffins

Equipment

• large bowl
• medium bowl
• whisk
• measuring cups/spoons
• muffin tin

Ingredients

  

• 2 & 1/4 C all purpose flour spooned and levelled
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 & 1/2 tsp ground ginger
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 C salted butter melted and cooled to room temperature
• 3/4 C brown sugar
• 1/2 C sweetened molasses
• 1/2 C milk at room temperature
• 2 large eggs at room temperature
• 1 tsp vanilla extract
• coarse sugar for sprinkling on top

Instructions

 

• 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 & 1/4 C all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 & 1/2 tsp ground ginger, 2 tsp ground cinnamon, 1/2 tsp ground 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.

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 15seconds. 

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

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