Upclose of a gingerbread muffin

The Best Homemade Gingerbread Muffins

You're going to love this easy recipe for gingerbread muffins with bakery style tops and crunchy sparkling sugar!

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 13 muffins


  • 2 1/2 C all purpose flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 C canola oil
  • 2/3 C dark brown sugar
  • 1/2 C molasses
  • 2/3 C buttermilk
  • 2/3 C applesauce
  • 1 large egg, room temperature
  • 1 tsp vanilla
  • 2-3 Tbsp coarse sparkling sugar


  1. Preheat oven to 425° Fahrenheit. Line muffin tin with muffin papers or spray with non stick cooking spray.

  2. Measure out all dry ingredients (except the brown sugar) and sift into a large mixing bowl. Set aside.

  3. In a separate bowl, mix together all the wet ingredients + brown sugar.

  4. Combine the wet ingredients with the dry. Be careful not to overmix. When well combined, spoon batter into muffin cups. Sprinkle the tops with the sparkling sugar. Bake for 5 minutes at 425° to create the cracked bakery style tops, then turn oven down to 350° and bake for another 15 minutes or until centers of muffins spring back when touched. Remove from oven and enjoy!