Recipe: Try these Gingerbread muffins for a softer version of the Christmas classic

If gingerbread cookies had a softer, fluffier cousin, it would be these muffins. Flavoured with molasses, ginger, cinnamon, and warm spices, they strike just the right balance between cosy and crave-worthy. Made with oil for added moisture and finished with a rich brown butter maple glaze, they feel festive without being fussy.

What sets them apart is the use of double-acting baking powder, which releases gas twice: once when mixed with liquid and again in the oven. To give the muffins their signature domed tops, scoop the batter into well greased muffin tins and set aside for 30 minutes. This will allow the flour to hydrate, build structure and rise undisturbed. If needed, you may rest the batter for up to an hour, though a longer rest may reduce lift.

For maximum height, start baking at 425 F for 5 to 6 minutes before lowering the temperature to 350 F to finish.

This helps activate the second rise and gives you a tall muffin with a tender, bakery-style crumb.

These muffins make a thoughtful holiday gift. Place a few directly into a festive gingerbread house box for a presentation that feels both generous and personal. These also make a delicious, sweet treat for Christmas morning, paired beautifully with a cup of coffee or tea.

As for the glaze, do not skip it. The brown butter adds richness, and the maple syrup keeps it seasonal. It crowns the muffins like icing on a gingerbread house: nostalgic, elegant, and irresistibly delicious.

Gingerbread muffins

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:

Spray a 12-cup muffin tin with baking spray. Alternatively, line muffin tin with paper liners. Set aside.

In a large bowl, whisk together the flour, spices, baking soda, baking powder and salt.

In another bowl, whisk together brown sugar, oil, eggs, buttermilk, molasses and vanilla extract until smooth.

Pour the wet ingredients into the dry and stir gently until just combined.

Using a 1/3-cup ice cream scoop, immediately divide batter into 10 muffin tins; or 12 muffin tins for shorter muffins.

Let the batter rest in the muffin tins, at room temperature, for 30 minutes. This improves the texture and rise.

While batter is resting, preheat oven to 425 F.

Bake for 5-7 minutes at 425 F, then without opening the oven door, reduce the temperature to 350 F and continue baking for another 10-12 minutes or until a toothpick inserted in the middle comes out clean.

Cool muffins in the pan for 5 minutes before transferring to a wire rack to finish cooling.

Brown Butter Maple Glaze

Ingredients:

3 tbsp. (45g) butter

1 cup (120g) confectioners’ sugar

2 tbsp. (30ml) pure maple syrup

1 to 2 tbsp. milk or cream

Instructions:

In a small saucepan, melt the butter over medium heat until it begins to foam and turn golden brown with a nutty aroma, about 3 to 4 minutes. Remove from heat and let cool slightly.

In a bowl, whisk together the powdered sugar, maple syrup and a tablespoon of milk. Add the browned butter and salt, and whisk until smooth. Add more milk as needed to reach desired consistency.

Depending on the consistency, spread or drizzle glaze over cooled muffins and let set. Store leftover muffins in an airtight container.

Enjoy.

Makes 10 to 12 muffins

Karen Gordon is a food blogger from North Vancouver who shares her recipe creations online at Karentology.com, on Instagram at @karen.tology and on Pinterest @karentologyblog