Last-Minute Gingerbread Muffins

"The batter can be made ahead of time and kept in the refrigerator for 3 weeks, so this can be done ahead of time. This also makes a great gift during the holiday season!"
photo by Boomette photo by Boomette
photo by Boomette
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
photo by Halcyon Eve photo by Halcyon Eve
Ready In:
3 dozen




  • Cream shortening; gradually add sugar, beating until light and fluffy. Stir in molasses. Add eggs, one at a time, beating well after each addition.
  • Dissolve soda in buttermilk.
  • Combine flour and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Cover and store in refrigerator until ready to bake. Batter can be kept in the refrigerator for 3 weeks.
  • To bake, spoon batter into greased muffin pans, filling 2/3rd's full.
  • Bake at 350 degrees for 20 minutes.

Questions & Replies

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  1. Boomette
    This recipe gives great muffins. They look great and they taste great. I reduced the sugar just a little bit. I made half the recipe and filled 12 muffins cup full. My son likes them. They are delicious. Thanks breezermom :) Made for Photo tag game
  2. katew
    I halved this recipe and made it as a cake and it was fabulous - I stirred a little bit of cooked diced leftover apple through it and the result was moist and golden and I could have eaten the whole cake alone !!!
  3. BakinBaby
    Great flavor. A great recipe that can be kept in the frig for a few weeks. Made just as directed and didn't frost, they were moist. Made for zaar star tag. Picture coming up.
  4. weekend cooker
    Great muffins! They were well enjoyed. Made recipe as posted and the kids gobbled and gobbled. I ended up making 2 dozen, and will be repeated as the holidays draw closer. Made for Zaar Stars.
  5. invictus
    I made a dozen this evening and my ds8 frosted with chocolate. We both found the flavor to be good though not as intense as either of us would have liked. We also thought that they were a little too crumbly - the top of both of ours came off during the first bite so that was a bit disappointing. The batter itself was thick and I wondered how moist the end result would be.


  1. Halcyon Eve
    Oh, wow! I have to say, I love gingerbread: cake, cookies--doesn't matter, I love them all! But this is easily the best gingerbread cake recipe I've ever had (although I am not sure what makes them muffins, not cakelets or cupcakes?)! They are so tender and moist, with such a nice crumb and so much good, spicy, gingerbread flavor! The only changes I made were 1. replace 1/2 c of the shortening with unsalted butter, and 2. replace the 1 tsp allspice with 1/2 tsp each cinnamon and cloves, plus a little extra nutmeg. Fabulous! I topped them with a little lightly sweetened vanilla whipped cream, thickened with a pinch of tapioca flour (for stability). My 4-year old son could not stop making very loud yummy noises as he gobbled his up! Thank you so much for posting, breezermom! Definitely a keeper!



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