Gingerbread Tiramisu is one of my most popular Christmas desserts. And if you love that, you will go crazy for these delicious Gingerbread Muffins! Easy, quick, one-bowl recipe that makes six large high-top muffins with the most delicious spice-infused crumb. Perfect for Christmas morning breakfast!

Gingerbread Muffins
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What are Gingerbread Muffins?

Many years ago when I was living in Singapore, I became obsessed with a limited-edition range of products from the Body Shop. It was for Christmas and it was called Sugar And Spice. I think it might have become my single favourite scent. And to this day, I think about it especially around Christmas when little whiffs and puffs of sugar, cinnamon, nutmeg, spice, maple, oak and cherry escape into the air like little smoke dragons enticing and tempting us mere mortals.

I started baking a batch of delicious gingerbread muffins over the weekend. As I mixed the batter, I became nostalgic again. But this time it was different. The aroma was fantastically close to the one I have been missing for so many years. As I heaped the ground ginger and sprinkled an extra dash of mixed spice, my senses transcended to that Christmas in Singapore. Sugar And Spice. And I knew I had to share this one right away.

My most favourite scent in the whole world crammed into a batch of proud high-topped golden brown soft crumbly muffins peppered with a dust of cinnamon and a kiss of icing sugar. For your eating pleasure!

Gingerbread Muffins on a black table with Christmas decorations.


To make these delicious Gingerbread Muffins, you will need

  • Flour
  • Butter
  • Sugar
  • Spices
  • Eggs
  • Milk

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Gingerbread Muffins

Gingerbread Muffins

5 from 1 vote
Beautiful gingerbread muffins for Christmas that are delicious, warm and smell of sugar and spice and everything nice!
Print Recipe Rate / Comment
Author: Sneh
Course // Baking, Christmas, Muffin
Cuisine // Australian, Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 334kcal


  • 125 g butter, softened
  • 1/2 cup dark brown sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 tablespoon mixed spice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 tsp flaky salt
  • 1/4 cup milk
  • 1 cup self raising flour


  • Preheat oven to 200°C. Line a 6-hole large muffin tin with paper cases. (I used 6 large scalloped edge muffin paper cups).
  • Place butter, sugar, vanilla extract and salt in a large bowl. Beat until light and fluffy. Add eggs, ginger, cinnamon and mixed spice. Beat for a minute.
  • Add flour and milk and beat until well combined. Spoon mixture in muffin cases until each is 2/3rds full. Sprinkle extra cinnamon on top (optional).
  • Bake in oven for approximately 15 minutes until cooked through, risen and golden brown on top. Remove from oven and cool in cases on wire rack.
  • Serve dusted with icing sugar.


Calories: 334kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 194mg | Potassium: 102mg | Fiber: 3g | Sugar: 19g | Vitamin A: 546IU | Vitamin C: 0.4mg | Calcium: 82mg | Iron: 1mg
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