Are you looking for the best bakery-style gingerbread muffins recipe for fall? These delicious Gingerbread Muffins are moist and easy to make.
While I’m gluten free, I often find myself baking gluten filled treats for my family and holiday parties. We’re slowly transitioning our whole house to gluten free, but I still have a ton of organic all purpose baking flour.
I decided to use some of it to make a yummy fall treat I’m sure you’ll enjoy. While I haven’t bitten into one myself, I’m told they’re quite tasty! So I wanted to share this recipe for Gingerbread Muffins with you.
If you’re a big baker like me, you probably have all of the ingredients on hand already. So go ahead and whip up a batch, then indulge in the flavors of fall.
Homemade Gingerbread Muffins
- 3 cups all-purpose flour (not gluten free)
- 2 teaspoons cinnamon powder
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup butter (1 stick) softened at room temperature
- 1/4 cup raw honey
- 1/3 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1/3 cup molasses
- 1 large egg
- 2/3 cup whole milk
- 1/3 cup coarse sugar
- Preheat your oven to 350° Line a 12-count muffin pan with paper muffin cups and set aside.
- In a medium mixing bowl, add the flour, cinnamon, ginger, baking powder and salt. Whisk to combine and set aside.
- In a large mixing bowl, mix together the softened butter, honey, brown sugar, applesauce and molasses with a mixer on low speed. Add the egg and milk, and mix well to incorporate.
- Combine the dry ingredient mixture and the wet mixture and stir until well combined.
- Fill the lined muffin cups 3/4 of the way with the muffin batter and generously sprinkle the coarse sugar on top of each one.
- Bake for 25-30 minutes or until an inserted toothpick in the middle of a muffin comes out clean.
- Allow the muffins to cool in the muffin pan for 5 minutes before transferring to a wire rack to finish cooling.