Bakery Style Gingerbread Muffins

gingerbread muffinsOne of the things I love about coffee shops is their muffins. Especially this time of year when they have their specialty items like pumpkin and gingerbread muffins.

There’s something wonderful about a steaming hot cup of coffee and a fresh muffin on a cold winter morning. And if they use that crunchy coarse sugar on top, all the better.

gingerbread muffinsMy favorite specialty muffin is gingerbread. I’ve tried many times to replicate the bakery style muffin at home, but without success. Until now, that is. I finally figured it out. Applesauce.

Now, before you get the wrong idea, let me set the record straight. The applesauce is not used to cut down on the fat. That wasn’t exactly my intent. What I wanted was a light fluffy interior which has always been elusive with my gingerbread muffins.

My prior attempts have been delicious, but they had the texture and heft of gingerbread. Not exactly what I want in a muffin.

I found that adding a bit of applesauce fluffs things up a bit. It creates a lighter crumb and a moist muffin.

This recipe also has two full teaspoons of ginger powder which is a bit more than most recipes call for. I like unapologetic bold gingerbread flavor.

This is the perfect muffin for your morning coffee or tea and would be just marvelous on your Christmas breakfast table. The coarse sugar on top really does make all the difference and you can find it at any craft shop or on Amazon.

4.9 from 7 reviews
Bakery Style Gingerbread Muffins
Recipe type: Breakfast
Cuisine: American
Serves: 12
A bakery style muffin with bold gingerbread flavor and a moist fluffy interior. The perfect match for your morning coffee or tea.
  • 2½ cups flour
  • 2 tsp ginger powder
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • ¼ cup applesauce
  • ½ cup molasses
  • 1 egg
  • ¾ cup milk
  • ¼ cup coarse sugar (optional)
  1. Preheat ove to 350º.
  2. In a large mixing bowl, combine flour, ginger, cinnamon, baking powder and salt. Set aside.
  3. In a stand mixer over low speed combine butter, maple syrup, brown sugar, applesauce, molasses and egg.
  4. Add flour mixture and milk, alternating each until just combined. Scoop into muffin cups and top with coarse sugar.
  5. Bake until when a toothpick is inserted, it comes out clean. About 25-30 minutes.


  1. These muffins look marvelous Melanie! I love the coarse sugar and your pix are beautiful. What a perfect Christmas morning treat. I love the strong, bold ginger flavor too. Well done, I can’t wait to try these wonderful, warm and fluffy creations!

  2. Those are so pretty! Gingerbread is one of my favorites and I also love the crunchy sugar on muffins.

  3. These look so easy and yummy 🙂 I think I might have to go get some ginger 🙂

  4. These look fabulous! Love the crunchy muffin tops!

  5. Johanna H. says:

    Oh my goodness! I was just thinking about gingerbread muffins this weekend and how I need to find a perfect recipe for them and here you are with this. Thank you, you’re the best!

  6. I can’t wait to try these, they look and sound like a perfect seasonal muffin! Beautiful blog, so glad to have found you through Foodgawker 🙂

  7. These muffins look awesome!

  8. These look so delicious Melanie! My absolute favorite during the holidays… gingerbread muffins 🙂

    • Thanks Karista! They sure didn’t last long. I have to make another batch and hide some so I actually get one with my morning coffee. 🙂

  9. I made these today so the kids would smell warm gingerbread as the came home from school. I can’t lie, I had to try one to make sure they were perfect, and they are!! Thank you for the great recipe Melanie!

  10. This is so pretty and sparkly! I could almost wear it. I want to make this for my family soon. Thanks. 🙂

  11. I just got my coarse sugar today. I will be making these for Saturday morning. I can’t wait. Yours are so beautiful!

  12. Just made these today – they smell wonderful!!! Can’t wait to try them!

  13. My muffins looked absolutely wonderful, too. The aroma in the home was incredible. The taste perfect! The only thing, they were a bit more chewy than I was expecting. Would it be possible that I messed up in the “science” of mixing? Thanks!

    • Hmmm, it’s hard to say since I’m not in your kitchen, lol. That said, are you at a higher altitude? Sometimes that’s the culprit. If not, then beat them a little longer next time. This will fluff them up a bit more. I’d say add two more minutes of beating at medium speed. If it was a damp day, that could have an effect too. Hope that helps.

      • deborah vest says:

        Hi! They sound wonderful. My last recipe for gingerbread muffins came out tough. I was told beating too much
        made them tough. Maybe they are referring to the second part where you add the flour and milk?

  14. m. williams says:

    Wow, I’m a baking novice and these were simple to make. Turned out so well, a big hit around here.

  15. Hi! These muffins look absolutely stunning, and the recipe really make me sense the feeling of Christmas. I am definitely going to try this this year, but I have one question (that might be very stupid, since no one else has been asking): is it Fahrenheit degrees, or Celsius? I would love to get an answer, since I can’t wait to try this out! Thank you so much! 🙂

    (And sorry for my incredibly poor English, I’m from Sweden, so I hope you don’t mind)

  16. I just made these muffins for a get together and they were delicious! The only thing I adjusted was the temperature. I was aiming for high dome muffins so I put the batch in at 450 degrees for the first 5 minutes and then lowered the temp back down. I have never had this trick work as well as it did with these, they blossomed into large bakery worthy muffins. I reduced the overall baking time as well to not over dry them.

  17. Hello! New to your website – and very new to baking especially given the how old I am! ! I tried these today and, whilst the taste was absolutely amazing (I thought! ) they didn’t rise as much as I’d hoped. Probably me but … any thoughts?

    All best wishes,


  18. I just baked these and must say that they are quite delicious! Mine turned out light and moist. I did try not to over mix them and only baked them for 22 minutes. I put some red and green colored cookie sugar on top and they are so pretty! I will definitely make these again! Thanks so much for the recipe!

  19. Hi –

    Am I correct in assuming, ginger powder is the same as ground ginger?

    Looking forward to making these! thank you.

  20. Did you use pure maple syrup? I have the “fake” kind and am wondering if that would work.

  21. Elizabeth says:

    These taste amazing! This makes a perfect comfort food breakfast. I used home ground whole wheat flour and it was wonderful!


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