![['A side view of a moist gingerbread muffin with a golden-brown top.', 'Close-up of a fluffy gingerbread muffin, showcasing its spiced texture.', 'A delicious gingerbread muffin displaying a warm, inviting color.', 'A freshly baked muffin with a moist crumb and rich gingerbread flavor.']](https://douceursucree.com/wp-content/uploads/2026/08/muffins-au-pain-depice_1_U1.webp)
Moist Gingerbread Muffins
These moist gingerbread muffins are perfect for cozy mornings, combining warm spices with rich molasses for a delightful treat.
Ingredients
Dry ingredients
- 315 g all-purpose flour
- 110 g packed brown sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 2 tsp ground cinnamon
- 1.5 tsp ground ginger
- 0.5 tsp ground cloves
Wet ingredients
- 125 ml milk
- 125 ml vegetable oil
- 125 ml molasses
- 2 large eggs eggs
- 1 tsp vanilla extract
- 1-2 Tbsp coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 425°F and line a muffin pan with paper liners.
- Mix dry ingredients in a large bowl.
- Whisk wet ingredients in a medium bowl and combine with dry ingredients.
- Divide batter into muffin cups, sprinkle with coarse sugar if desired.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15-17 minutes.
Notes
For extra flavor, sprinkle with coarse sugar before baking.