These Gingerbread Oatmeal Muffins are the cozy muffin of the season! Packed with warm gingerbread spices, chewy oats, sweet maple syrup, and molasses, they are perfect for the holidays. They are soft and fluffy muffins that feel indulgent and wholesome all at the same time.
I love these muffins! It's hard to beat a classic oatmeal muffin, but these Gingerbread Oatmeal Muffins are slightly elevated in all the best ways.
These muffins get better with each passing day! As the warm spices deepen and flavors meld together, they become more rich and delicious.
The gingerbread spice combined with the sweet maple syrup and hearty oats make these muffins perfect for any time of the day. Bonus points, they make your kitchen smell amazing too.
Step by step instructions
Here is how to make and bake these Oatmeal Gingerbread Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1: Mix dry ingredients. Combine flour, oats, cinnamon, nutmeg, ginger, cloves, allspice, cornstarch, baking soda, baking powder, and salt. Set aside.
Step 2: Whisk dry ingredients. In a large bowl, add brown sugar, oil, eggs, vanilla, molasses, maple syrup, milk, and sour cream. Whisk well for 2-3 minutes to combine.
Step 3: Combine. Mix the dry and wet ingredients together until a soft muffin batter forms. Do not over-mix!
Step 4: Scoop. Evenly divide the batter between the liners, filling them to the top. Sprinkle white sugar on top (optional).
Step 5: Bake. The muffins bake for 22-28 minutes or until a toothpick inserted comes out clean. Allow to cool, and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I highly recommend baking with grams, it gives you the most accurate measurements.
- Use all the spices written. This will give you the best flavours!
- Use rolled oats. Also known as large flake oats. Quick oats are to small!
FAQ
How do I store these muffins?
They stay good in an airtight container or display for 5 days at room temperature, or 1 week in the fridge.
Can I bake these ahead of time?
Yes! They are a great meal prep. Keep them stored in an airtight container until ready to eat.
Can I freeze these muffins?
Absolutely. Once the muffins are baked and cooled, store them in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready.
What kind of oats should I use?
Rolled oats or large flake oats work great for these muffins and give the best texture. Quick oats are too small, and steel-cut don't work.
Can I make these muffins gluten-free?
Yes. Substitute the flour for 1:1 gluten-free flour and gluten-free oats.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Gingerbread Oatmeal Muffins
Ingredients
- 3/4 cups dark brown sugar
- 2/3 cups oil
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1/2 cup sour cream room temperature
- 3/4 cups milk room temperature
- 1/3 cup maple syrup room temperature
- 2 tbsp molasses room temperature
- 1 3/4 cups all purpose flour
- 1 1/2 cups rolled oats
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/4 tsp ginger (Yes, 1 1/4 tsp)
- 1 1/4 tsp cinnamon (Yes, 1 1/4 tsp)
- 2 tsp cornstarch
- 1/4 cloves
- 1/8 nutmeg optional
- 1/8 allspice optional
- 1/4 tsp salt
Instructions
- Preheat the oven to 375℉/190℃ and line a muffin tin with 12 liners, set aside.
- Add flour, oats, baking soda, baking powder, cornstarch, cinnamon, nutmeg, cloves, ginger, allspice, and salt into a bowl. Mix to combine and set aside.1 3/4 cups all purpose flour, 1 1/2 cups rolled oats, 1 tsp baking soda, 1 1/2 tsp baking powder, 1 1/4 tsp ginger, 1 1/4 tsp cinnamon, 2 tsp cornstarch, 1/4 cloves, 1/8 nutmeg, 1/4 tsp salt, 1/8 allspice
- In a large bowl, add the brown sugar, oil, eggs, vanilla, milk, sour cream, maple syrup, and molasses. Whisk well to combine (2-3 minutes) and set aside.3/4 cups dark brown sugar, 1/3 cup maple syrup, 2 tbsp molasses, 2/3 cups oil, 3/4 cups milk, 1/2 cup sour cream, 2 large eggs, 1 tbsp vanilla
- Combine the dry and wet ingredients together until a soft muffin batter forms. Do not over-mix.
- Scoop evenly between the liners, I like using a cookie scooper for this to minimize the mess! Sprinkle white sugar on top (optional).
- Bake for 22-28 minutes or until a toothpick inserted comes out clean. Allow to cool, and enjoy!
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