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    Home » Recipes » Recipes

    Bakery Style Gingerbread Muffins

    November 14, 2020 by Jessie M 13 Comments

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    Jump to Recipe - Print Recipe

    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!

    bakery style gingerbread muffins

    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.

    bakery style gingerbread muffins

    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.

    dry and wet ingredients

    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.

    muffin batter topped with course 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.

    bakery style gingerbread muffins

    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.

    bakery style gingerbread muffins

    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 

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    • Easy Christmas Sprinkle Sugar Cookies
    bakery style gingerbread muffins

    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.
    Keyword bakery style gingerbread muffins, best gingerbread muffin recipe, easy gingerbread muffin recipe, gingerbread muffins, how to make bakery style gingerbread muffins, how to make bakery style muffins, how to make gingerbread muffins, the perfect gingerbread muffins
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      Recipe Rating




    1. Shelly

      November 29, 2021 at 10:37 am

      5 stars
      Great muffins! They taste just like gingerbread and made my house smell amazing while baking.

      Reply
      • Jessie M

        November 30, 2021 at 9:11 pm

        Thank you for the review. Happy you liked them!

        Reply
        • Eileen

          December 07, 2022 at 8:39 pm

          Hello Jessie. Can I make mini muffins? Do I need to adjust the time? Eileen

          Reply
          • Jessie M

            December 07, 2022 at 9:05 pm

            Yes, you can make them mini. Bake at 350 F for around 10 minutes or until a toothpick comes out clean.

            Reply
    2. KELLY L. CRAIG

      December 05, 2021 at 4:53 pm

      5 stars
      I'm making these now! The house smells like Christmas! I'm doing a light vanilla frosting on mine! DELICIOUS! THANK YOU FOR RECIPE!

      Reply
      • Jessie M

        December 25, 2021 at 2:01 pm

        So happy you like them! 🙂

        Reply
    3. Summer

      December 06, 2022 at 12:26 pm

      5 stars
      I just made these and they were delicious! Perfect amount of spice. I will definitely be making these again. I appreciate the way the recipe also has the amounts of each ingredient needed listed in the directions. Makes it easier to follow on my phone:).

      Reply
    4. Barbara E Yanus

      December 16, 2022 at 4:59 pm

      5 stars
      I made them today and all I can say is delicious!!!!

      Reply
      • Jessie M

        December 16, 2022 at 6:17 pm

        So happy you liked them!

        Reply
    5. Emma

      December 23, 2022 at 1:19 am

      5 stars
      These looked exactly like the picture! Absolutely bakery worthy.
      Took them to my workplace as a festive treat and they received rave reviews! Will definitely make again soon. Thanks for the recipe.

      Reply
      • Jessie M

        December 23, 2022 at 1:15 pm

        So happy you liked them!!

        Reply
    6. Jj

      March 05, 2023 at 6:12 pm

      Can I use margarine instead of butter?

      Reply
      • Jessie M

        March 06, 2023 at 11:41 am

        No, the recipe needs to be done with butter.

        Reply

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