Jumbo Gingerbread Muffins are the best Christmas muffin recipe. They bake up to a plump, fluffy consistency, and have lots of delicious, warm spice notes. These muffins are a fun winter treat and can be enjoyed with or without icing.
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We enjoy all types of baked goodies around here. From Jumbo Pumpkin Muffins to these Bakery Style Corn Muffins, there is not shortage of muffin goodness around here.
Ever since I purchased a Jumbo Muffin Tin Pan like these, I have been inspired to create all the large muffin recipes. In fact, I cannot wait to turn my Cranberry Orange Loaf into big, beautiful, jumbo muffins.
Ingredients for Gingerbread Muffins
For these Bakery Style Gingerbread Muffins you will need brown sugar, granulated sugar, molasses, vegetable oil, egg, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, and spices (cinnamon, ginger, clove, nutmeg) whole milk, and turbinado sugar crystals (like Sugar in the Raw).
Best molasses for baking muffins
There are several different molasses types on the market so things can get confusing when it comes to baking. The best molasses for baking in my opinion is unsulfured molasses.
Fancy or cooking molasses is most commonly used in baked goods that don’t need to be too sweet like gingerbread cookies. Unsulfured baking molasses is a bit more pricey, but is sweeter in flavor making it perfect for these muffins. I also used unsulfured molasses in my Chewy Hermit Bar recipe.
How to make Gingerbread Muffins
Prepare– your jumbo muffin tin with liners and preheat the oven to 400 degrees Fahrenheit. I use these jumbo paper liners.
Mix Batter-in a large bowl, or stand mixer, combine the molasses, light brown sugar, granulated sugars, applesauce, and vegetable oil; mix until combined. Add in the extract, egg, and milk. Batter will be thick and fluffy. In a large mixing bowl, whisk the dry ingredients. Slowly add the dry ingredients to the wet ingredients and mix until combined.
Bake– Pour mixed batter into the muffin cups and fill almost to the top of the liner. This recipe makes 8 jumbo muffins, or 12 standard sized muffins. Place pan on the center oven rack and bake for 10 full minutes at 400 degrees Fahrenheit to achieve the “bakery style cracks” on the muffin tops.
Reduce heat to 375 degrees Fahrenheit and bake for an additional 6-8 minutes. The tops should spring back when gently depressed. A toothpick inserted into the center of a muffin should come out clean, and muffins should have a deep brown coloring.
Sugar- Remove fully baked muffins from the oven, and sprinkle each with turbinado sugar. I used about 1 tablespoon of sugar for all 8 muffins.
Cool– Allow muffins to fully cool before enjoying.
How to store Jumbo Gingerbread Muffins
Once fully cooled, you can store these in an airtight container for up to 3-5 days at room temperature. If it is humid, they will last closer to 3 days.
These can be frozen for up to 60 days (for best taste) in an airtight container. To thaw, set muffins on the counter for 30 minutes. Additionally, you could heat them for 30 seconds in the microwave.
Mix-ins– You can add up to 1/2 cup of raisins or pecans to this recipe for a nice flavor and texture.
Butter pairs well with this muffins heated. To heat, cut it in half and microwave for 20 seconds. Enjoy with a hearty pat of butter.
Oils You can use 1/2 cup of canola oil if you wish in lieu of vegetable oil. The use of applesauce helps to cut the oil in half without the extra calories.
Topping– If you prefer a glaze for these, mix 1 cup of powdered sugar with 1 tbsp. of milk. Whisk, and allow icing to thicken for 10 minutes. Once thicker, dip each muffin top into the icing, or spoon over the top. Do not ice any muffins you will be storing or freezing as it will affect the flavors.
More Muffin recipes to try
If you love these jumbo gingerbread muffins, you might also enjoy these other bakery style treats.
Jumbo Gingerbread Muffins Recipe
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1/3 cup unsulfured molasses
- 1/2 cup vegetable oil
- 1 large egg
- 2 tsps. vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup whole milk
- 2 1/4 cups all-purpose flour
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
- 2 tsps. ground cinnamon
- 1 1/2 tsps. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1 tbsp. turbinado sugar
- Preheat oven to 400° F. Line a jumbo cupcake pan with 8 large cupcake liners.
- In a large bowl, or stand mixer, combine the molasses, light brown sugar, granulated sugars, vegetable oil, applesauce, and milk- mix until combined. Add in the extract and egg. Batter will be thick and fluffy.
- In a large mixing bowl, whisk the dry ingredients. Slowly add the dry ingredients to the wet ingredients and mix until combined.
- Pour mixed batter into the muffin cups and fill almost to the top of the liner. This recipe makes 8 jumbo muffins, or 12 standard sized muffins.
- Place pan on the center oven rack and bake for 10 full minutes at 400 degrees Fahrenheit to achieve the “bakery style cracks” on the muffin tops. Reduce heat to 375 degrees Fahrenheit and bake for an additional 6-8 minutes. The tops should spring back when gently depressed. A toothpick inserted into the center of a muffin should come out clean, and muffins should have a deep brown coloring.
- Once muffins are done, sprinkle with turbinado sugar. Allow muffins to cool before enjoying.