Gingerbread Muffin Mix

Whip up a batch of delicious holiday muffins using this simple make-ahead gingerbread muffin mix.  Gingerbread muffins fill your kitchen with the rich scents of cinnamon, nutmeg, and ginger as they bake, enticing the entire family!

As with many of our muffin recipes, these tender gingerbread muffins are made using our A-B-C Muffin Mix base recipe, which is made ahead of time and stored in the pantry or freezer (long term storage) until needed. This mix uses both baking soda and baking powder to generate a nice rise on the muffins that makes them light and fluffy.

The trick to tender muffins is to avoid overmixing the batter. Muffin batter should be slightly lumpy, not smooth like cake batter. Line the muffin tin with non-stick liners or generously butter the pan. If you want to let the little ones help in the kitchen, slip a sandwich baggie over their hand and let them butter the pan mess-free, (well… mostly mess-free!).

Once the muffins have come out of the oven, place them on a cooling rack to cool for at least 15 minutes, then dust generously with powdered confectioners sugar, if desired. These go very well with flavored fruit butters or whipped cinnamon honey butter as well. I’ve provided three different recipes, scaled to help fit the size of your family, from singles to huge family gatherings.

Gingerbread Muffin Mix – Family Size

You’ll Need:
4 eggs
3 tsp. vanilla
1 cup oil
2 cups Water
5-1/2 cups a-b-c muffin mix
2 Tb. ground ginger
1/2 cup molasses
2 cups raisins

Preheat oven to 400°.

1. Combine the abc muffin mix base and ground ginger, mixing well. Add eggs, vanilla, oil, water, and molasses, mixing just until incorporated. The batter should be slightly lumpy. Stir in the raisins.
2. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. Cool 10 minutes before removing from pan.

Generally speaking, muffins freeze well. Wrap them individually in a paper towel, then wrap tightly with plastic wrap. To reheat frozen muffins, remove the plastic wrap, (leave the paper towel in place) and microwave on high for 30 seconds per frozen muffin.

Servings: Makes 24 regular size muffins, or 12 Extra Large

To Make 12 Regular Size Muffins or 24 Mini Muffins or 6 Extra Large Muffins

You’ll Need:
2 Eggs
1 1/2 tsp Vanilla
2 3/4 c. ABC muffin mix
1/2 cup oil
1 cup Water
1 Tb. ground ginger
1/4 cup molasses
1 cup raisins

Preheat oven to 400°.

1. Combine the abc muffin mix base and ground ginger, mixing well. Add eggs, vanilla, oil, water, and molasses, mixing just until incorporated. The batter should be slightly lumpy. Stir in the raisins.
2. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. Cool 10 minutes before removing from pan.

Generally speaking, muffins freeze well. Wrap them individually in a paper towel, then wrap tightly with plastic wrap. To reheat frozen muffins, remove the plastic wrap, (leave the paper towel in place) and microwave on high for 30 seconds per frozen muffin.

Servings: Make 12 Regular Size Muffins or 24 Mini Muffins or 6 Extra Large Muffins

To Make a Single Mix for a College Student, Elderly person, Snack Size, etc

(Makes 6 Regular Size Muffins)
You’ll Need:
1 Egg
3/4 tsp Vanilla
1 cup + 3 Tbs ABC muffin mix
1/4 cup oil
1/2 cup Water
1 1/2 tsp ground ginger
2 Tbs molasses
1/2 c raisins

Preheat oven to 400°.

1. Combine the abc muffin mix base and ground ginger, mixing well. Add eggs, vanilla, oil, water, and molasses, mixing just until incorporated. The batter should be slightly lumpy. Stir in the raisins.
2. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. Cool 10 minutes before removing from pan.

Generally speaking, muffins freeze well. Wrap them individually in a paper towel, then wrap tightly with plastic wrap. To reheat frozen muffins, remove the plastic wrap, (leave the paper towel in place) and microwave on high for 30 seconds per frozen muffin.

Servings: 6 Regular Size Muffins