Introduction

These gingerbread muffins are a delightful treat perfect for cozy mornings or holiday breakfasts. Packed with warm spices and topped with a crunchy gingerbread and chocolate crumble, they bring festive flavor to your kitchen.

This image shows several muffins with a crumbly, golden-brown topping mixed with small dark chocolate chips. Each muffin is wrapped in a red cupcake liner, sitting on a white plate with a white marbled surface background. The muffins have a drizzle of glossy, light-colored icing over the top, adding a shiny texture to the crumbly topping. One muffin is held slightly higher in the back, showing its rounded shape and textured surface with the drizzle clearly visible. Green leaves and small red berries decorate the background, adding a festive touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
2 ¼ teaspoons baking soda
1 tablespoon ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon salt
½ cup unsalted butter, room temperature
½ cup granulated sugar
2 large eggs, room temperature
½ cup molasses
1 cup cold water
Non-stick baking spray
1 cup gingerbread cookies, crumbled
1 cup mini chocolate chips
1 cup sifted confectioners sugar
1 tablespoon whole milk
1 teaspoon pure vanilla paste

Instructions

Step 1: Preheat the oven to 350°F (177°C) and line two muffin tins with cupcake liners. Spray the liners lightly with non-stick baking spray and set aside.
Step 2: Prepare the topping by placing gingerbread cookies in a sealable plastic bag. Use a rolling pin to crush them into crumbles. Add mini chocolate chips to the bag and mix gently. Set aside.
Step 3: In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, and salt. Set aside.
Step 4: Using a stand mixer with a paddle attachment or an electric hand mixer, cream the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
Step 5: Add the eggs one at a time, beating well after each addition until fully incorporated.
Step 6: Beat in the molasses, then scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
Step 7: On low speed, add half of the dry ingredients and mix just until blended. Scrape down the bowl again.
Step 8: Add the remaining dry ingredients and mix until incorporated.
Step 9: With the mixer on low, slowly add the cold water and beat until the batter is smooth.
Step 10: Fill each muffin liner about ¾ full with batter, distributing evenly between tins.
Step 11: Sprinkle about ¼ to ½ cup of the gingerbread-chocolate topping on each muffin and gently press it down.
Step 12: Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Step 13: Remove muffins from the oven and let them cool in the pan for 10 minutes, then transfer to a cooling rack set over a cookie sheet.
Step 14: To make the vanilla glaze, whisk together the confectioners sugar, vanilla paste, and milk until smooth.
Step 15: Drizzle the glaze over the cooled muffins using a spoon and allow it to set before serving.

Tips & Variations

For a richer flavor, try substituting half of the molasses with dark corn syrup or honey.
Add chopped nuts like walnuts or pecans to the topping for extra crunch and texture.
If you prefer less sweetness, reduce the sugar in the glaze or omit it entirely.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins for up to 2 months. To reheat, warm in a microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.

How to Serve

Two muffins sit side by side on a round white plate with a white marbled surface beneath. Each muffin is in a bright red paper cup, topped with a golden-brown crumb layer mixed with small dark chocolate chips. A light cream-colored glaze is drizzled over the crumb topping in thin lines, giving a shiny texture. More muffins, similar in look and also in red paper cups, are softly focused in the background, with some greenery and small red berries adding a festive touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of all-purpose?

All-purpose flour works best for structure and texture, but you can substitute with whole wheat flour for a denser muffin or gluten-free flour blends if needed. Adjust liquid amounts slightly if the batter seems too thick.

What can I substitute for molasses?

If molasses is not available, you can use an equal amount of dark corn syrup, honey, or maple syrup. These substitutes will slightly change the flavor but still provide sweetness and moisture.