Save These Cinnamon Ginger Spice Muffins fill your kitchen with the most inviting aroma, and every bite balances cozy spices and a tender crumb. This is the kind of recipe I reach for when I want an easy crowd-pleaser for breakfast, brunch, or warming up an afternoon.
I whipped these up once for a chilly weekend brunch and my family devoured them before the tray cooled. The ginger adds gentle heat, and the cinnamon feels deeply comforting, especially on grey mornings.
Ingredients
- All-purpose flour: gives the muffins a soft texture and sturdy shape. Choose unbleached for the best flavor
- Granulated sugar: sweetens and helps create a golden top. I use organic cane sugar for a cleaner taste
- Ground cinnamon: brings warmth and a big aromatic punch. Fresh spice makes all the difference
- Ground ginger: delivers that familiar tingly spice note. Look for a bright color and a lively scent
- Ground nutmeg: adds complexity and a subtle woodsy note. Freshly grated is extra fragrant
- Ground allspice: boosts depth and earthy background flavor
- Baking powder: lifts the muffins for a light texture. Check your baking powder’s date for reliability
- Baking soda: supports a nice rise and reacts with the buttermilk for tenderness
- Salt: sharpens all the flavors and strengthens the crumb
- Large eggs: bind the batter and add moisture. Let them come to room temp for best mixing
- Whole milk: keeps the crumb soft and adds richness. You can sub with oat or almond milk for a lighter version
- Vegetable oil or melted butter: for tender, moist muffins. Butter gives more flavor, oil stays softer
- Pure vanilla extract: brings luxurious flavor notes to every bite
- Crystallized ginger: for big pockets of heat and chew. Find one with visible ginger pieces and a bit of spicy bite
- Raisins or chopped nuts: for extra texture and a bit of sweetness or crunch. Toast nuts first if using for deeper flavor
Instructions
- Prepare Your Muffin Tin:
- Line a 12-cup muffin tin with paper liners or lightly grease. This ensures easy release and beautiful tops
- Mix the Dry Ingredients:
- In a large bowl, whisk together flour, sugar, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda and salt. Make sure everything is evenly distributed to avoid spice clumps
- Prepare the Wet Ingredients:
- In a separate medium bowl, beat the eggs lightly with a whisk. Add milk, oil or melted butter and vanilla extract. Whisk until smooth and fully combined so the muffins bake up evenly
- Combine Wet and Dry:
- Pour the wet ingredients into the dry mixture all at once. Stir gently with a spatula just until no dry pockets remain. Overmixing makes tough muffins so be gentle
- Add Mix-Ins:
- If using, scatter in crystallized ginger and raisins or nuts. Fold lightly so these are evenly dispersed but not overworked
- Fill Muffin Cups:
- Divide the batter between the muffin tin cups filling each about two-thirds full. This gives room for a rounded dome
- Bake:
- Place tray in preheated oven and bake for 18 to 22 minutes. Muffins are ready when the tops spring back with a light touch and a toothpick tests clean
- Cool and Finish:
- Let muffins cool in the tin for five minutes so they set. Transfer to a wire rack to cool completely so the texture stays perfect
Save Cinnamon is my favorite here because it creates a nostalgic, bakery feel that reminds me of making treats with my grandmother on snow days. She always let me stir in the vanilla, claiming it was the secret to making everyone smile.
Storage Tips
Once cooled, pop the muffins into an airtight container and keep at room temperature for up to three days. To store longer, wrap each muffin individually in plastic or foil and freeze in a zip-top bag for up to three months. Reheat straight from the freezer in the microwave or oven for that cozy fresh-baked feeling
Ingredient Substitutions
If you want a bit more fiber, swap up to half the all-purpose flour for whole wheat. Dairy-free milk like oat or almond works just as well as cow’s milk. For a different flavor twist, trade some sugar for brown sugar to deepen the sweetness and make them taste extra caramelized
Serving Suggestions
These muffins shine with a smear of salted butter or a dollop of cream cheese. For a brunch tray, add fresh berries and a pot of good strong coffee or chai. Try them as a grab-and-go snack on busy school mornings or gently warmed for an evening treat
A Bit of Spice History
Ground cinnamon and ginger are some of the world’s oldest trade spices. Both bring not just flavor but also a sense of comfort and warmth: traits especially valued in American baking from colonial times onward. Muffins like these would be right at home at an old-fashioned bake sale or tea table
Seasonal Adaptations
In fall, add diced apple or pear for sweetness and texture. In winter, try folding in chopped cranberries for tart bursts of flavor. For spring, zest a lemon or orange into the batter to brighten the spice
Recipe Notes
This muffin batter comes together quickly with basic pantry goods. Let muffin tops cool before lifting for best shape and crumb. If nut allergies are a concern, skip nuts and add extra fruit or seeds
Success Stories
Many friends have swapped the crystallized ginger for mini chocolate chips and loved the result. This is the recipe I always get asked to share at bake sales and after-school gatherings
Freezer Meal Conversion
Bake muffins as usual and cool completely. Wrap each one tight and store in the freezer. To serve, let thaw at room temp or gently reheat in a low oven for about 10 minutes to restore the freshly baked texture
Save Enjoy these comforting muffins fresh from the oven or tuck them away for a perfect snack on the go. Their warming spice makes mornings feel special all season long.
Recipe FAQ
- → How do I avoid dry muffins?
Do not overmix the batter. Stir gently just until the ingredients are combined for a tender texture.
- → Can I substitute whole wheat flour?
Yes, replace half the flour with whole wheat for extra fiber and a heartier flavor.
- → What mix-ins go well?
Crystallized ginger, raisins, or chopped nuts add flavor and texture to these aromatic muffins.
- → How can I add more spice?
Increase cinnamon or ginger slightly, or sprinkle cinnamon sugar on top before baking for extra flavor.
- → Are these muffins vegetarian?
Yes, they use eggs and milk but no meat products. Butter can be substituted for oil if desired.
- → How should I store leftovers?
Cool muffins completely, then store in an airtight container at room temperature for up to 3 days.