Vegan Gingerbread Muffins Recipe
Warmly spiced, tender gingerbread muffins with a perfect dome top and crackly sugar crust that bring holiday flavors to breakfast or snack time any day of the year.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">150g light brown sugar</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">2 tbsp ground ginger</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">120ml plant milk (soy or oat work best)</li><li class="ingredients-single-item">60ml molasses (or blackstrap molasses for stronger flavor)</li><li class="ingredients-single-item">60ml maple syrup</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp crystallized ginger, finely chopped (optional)</li><li class="ingredients-single-item">3 tbsp coarse sugar for topping (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Paper muffin liners</li><li class="equipment-single-item">Ice cream scoop for portioning</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners. Position your rack in the middle of the oven for even heat distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a measuring cup, combine the plant milk and apple cider vinegar. Let it sit for about 5 minutes to "curdle" and create a vegan buttermilk. This acidic mixture will react with the baking soda to create carbon dioxide bubbles, resulting in a beautiful rise and tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt until thoroughly combined. Make a well in the center of these dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>To your curdled plant milk mixture, add the vegetable oil, molasses, maple syrup, and vanilla extract. Whisk until smooth. The molasses provides both moisture and that distinctive deep gingerbread flavor, while maple syrup adds sweetness without being overpowering.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the well in your dry ingredients and fold gently with a rubber spatula until just combined. Small lumps are perfectly fine - overmixing will develop the gluten and create tough muffins. If using, fold in the chopped crystallized ginger for bursts of intense, sweet ginger flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using an ice cream scoop or 1/4 cup measure, divide the batter evenly among the muffin cups. They should be about 3/4 full. Sprinkle the tops with coarse sugar if using - this will create a delightful crunchy top as they bake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 5 minutes at 190°C (375°F), then without opening the oven, reduce temperature to 180°C (350°F) and continue baking for another 15 minutes. This initial higher temperature helps create that perfect domed top that makes bakery-style muffins so appealing.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Test for doneness by inserting a toothpick into the center of a muffin - it should come out clean or with a few moist crumbs. The tops should spring back when lightly pressed. If needed, bake for an additional 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the muffins to cool in the tin for 5 minutes - they're still setting up during this time. Then transfer to a wire rack to cool completely. The flavor of gingerbread actually improves overnight as the spices meld, so don't hesitate to make these a day ahead.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, microwave for 15-20 seconds or warm in a 160°C (320°F) oven for 5 minutes. Enjoy with a smear of vegan butter or alongside your favorite hot beverage!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does this recipe use apple cider vinegar in gingerbread muffins?
Apple cider vinegar reacts with baking soda to create carbon dioxide bubbles, resulting in fluffier, higher-rising muffins. It also helps create a vegan "buttermilk" when mixed with plant milk, which tenderizes the crumb and adds subtle tanginess to balance the sweet spices.
Can I use blackstrap molasses for gingerbread flavour?
Yes, blackstrap molasses provides a stronger, more intense gingerbread flavour compared to regular molasses. It contains more minerals but is less sweet, so the maple syrup in the recipe helps balance this. For milder flavour, stick with regular molasses.
How do you achieve that perfect domed top on homemade muffins?
The secret to perfect domed muffin tops is starting with a hotter oven temperature (190°C) for the first 5 minutes, then reducing to 180°C without opening the oven door. Also, ensuring your batter is properly thick and filling the cups ¾ full contributes to beautiful rises.
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