For many Canadians, the bold spices and deep molasses flavour of gingerbread are synonymous with the holiday season. Now, a new recipe offers a softer, more pillowy take on this Christmas classic: Gingerbread Muffins.
A Festive Twist on a Beloved Flavour
Imagine if the traditional gingerbread cookie had a fluffier, more tender cousin. That's precisely the experience offered by these muffins, created by Karen Gordon. Published on December 6, 2025, the recipe transforms the familiar festive flavours into a bakery-style treat perfect for mornings and gifting.
The muffins are richly flavoured with molasses, ginger, cinnamon, cloves, allspice, and nutmeg. Using oil in the batter ensures they stay remarkably moist. The crowning glory is a brown butter maple glaze that adds a layer of nostalgic elegance, much like the icing on a gingerbread house.
The Secret to Bakery-Style Height and Texture
What makes these muffins stand out is a specific technique to achieve a tall, domed top with a tender crumb. The recipe calls for double-acting baking powder, which provides two rises: first when mixed with the wet ingredients and again in the oven's heat.
A crucial step is allowing the scooped batter to rest in the greased muffin tin for 30 minutes at room temperature before baking. This resting period lets the flour fully hydrate and build structure, leading to a better rise. The batter can rest for up to an hour, though longer may reduce lift.
For maximum height, the baking process starts hot. The muffins go into a 425°F (218°C) oven for 5 to 6 minutes. This blast of heat activates the second rise. The temperature is then reduced to 350°F (177°C) to finish baking gently, ensuring the interior cooks perfectly without burning the tops.
Perfect for Holiday Mornings and Gifting
These gingerbread muffins serve as a delightful sweet treat on Christmas morning, pairing beautifully with coffee or tea. They also make for a thoughtful and personal holiday gift. Gordon suggests placing a few directly into a festive gingerbread house-themed box for a presentation that feels both generous and charming.
Do not skip the glaze. The brown butter adds a nutty richness, while the maple syrup keeps the flavour profile distinctly Canadian and seasonal. It's the final touch that elevates the muffins from simple to spectacular.
Gingerbread Muffins Recipe
Ingredients:
- 2¼ cups (300g) all-purpose flour
- 1½ tsp. ground ginger
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. allspice
- 1/8 tsp. nutmeg
- 1 tsp. baking soda
- 1½ tsp. double-acting baking powder
- ¼ tsp. salt
- 2/3 cup (140g) packed brown sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- ¾ cup (180ml) buttermilk
- 1/3 cup (135ml) molasses
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 425°F (218°C). Generously spray a 12-cup muffin tin with baking spray or line with paper liners.
- In a large bowl, whisk together the flour, spices, baking soda, baking powder, and salt.
- In a separate bowl, whisk the brown sugar, oil, eggs, buttermilk, molasses, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Immediately divide the batter into the prepared muffin tin using a 1/3-cup scoop. For standard muffins, fill 10 cups; for slightly shorter muffins, fill all 12.
- Let the batter rest in the tin at room temperature for 30 minutes.
- Bake at 425°F for 5-6 minutes, then reduce the oven temperature to 350°F (177°C) without opening the door. Continue baking until a tester comes out clean, about 13-15 minutes more.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely before glazing.
This recipe offers Canadian bakers a wonderful new way to fill their homes with the comforting, spiced aroma of gingerbread this holiday season, in a uniquely soft and shareable form.
