Brown muffin with white glaze and silver and gold sprinkles with evergreen sprigs and mini ornaments in the foreground and background.
Photography: Matt Wagemann – Art Direction & Food Styling: Anthony Contrino

Every year I create a recipe to share with friends and family in lieu of a traditional Christmas card. This year, I wanted to incorporate some of my favorite winter flavors.  These muffins, laced with cinnamon, ginger and a touch of molasses, are not overly sweet and are perfect for breakfast on Christmas morning.

Gingerbread Muffins

Prep Time: 20 minutes
Cook Time: 40 minutes
Inactive Time: 1 hour
Servings: 12



  • cups all-purpose flour
  • ½ cup candied ginger, small dice, optional
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • ½ cup whole milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • ½ cup dark brown sugar
  • 1 tablespoon blackstrap molasses


  • 1 large egg white
  • cups confectioners sugar
  • Sprinkles or dragées, for decorating


  • MAKE THE MUFFINS. Preheat the oven to 350 degrees and line a 12-cavity cupcake mold with aluminum liners; spray the exposed pan and liners with baking spray.
  • In a medium sized bowl, whisk the flour, candied ginger, cinnamon, ground ginger, cloves, baking powder, baking soda and salt until well combined; set aside.
  • In a large bowl, whisk the 2 eggs, milk, oil and vanilla until well combined and emulsified.
  • Add the sugar, brown sugar and molasses, and whisk to combine.
  • Add the dry ingredients and stir until just combined.
  • Scoop or pipe the batter into the prepared liners, filling each ¾ full.
  • Bake until a toothpick comes out clean when inserted into the center of the muffins, for 35-40 minutes; carefully transfer to a rack and cool completely.
  • MAKE THE ICING. In a medium-sized bowl, stir the egg white and sugar until a smooth, stiff frosting forms; it should hold a peak. If it is too loose, add some more sugar to reach the desired consistency. If it is too thick, add a splash of water to reach the desired consistency.
  • Working fast, spread the icing over the muffins and decorate with sprinkles.
Course: Breakfast, Dessert
Author: Anthony Michael Contrino