Jamaican-inspired Holiday Gingerbread Muffins

These Jamaican-inspired Holiday Gingerbread Muffins are like a cozy winter morning wrapped up in a bite—soft, warmly spiced, and just the right amount of sweet. Perfect for breakfast or a snack, they’re the kind of treat that makes your kitchen smell amazing and your day feel a little extra special. Completely Dairy-free + Gluten-free Option.

These Jamaican-inspired Holiday Gingerbread Muffins are EVERYTHING, y’all. I’ve been on a serious muffin kick lately—there’s just something about having a batch ready to grab for a quick breakfast or snack that feels like winning at life. And these? They’re cozy, spiced perfection. I’m a sucker for gingerbread recipes and have made everything from donuts to cinnamon rolls, cakes, and even lattes with that classic flavor. So, muffins? Well, they’re the perfect addition to my gingerbread obsession, and they’ll make your kitchen smell like pure holiday magic.

Plus, they’re perfect for breakfast or as an afternoon pick-me-up. Seriously, who doesn’t love a fresh batch of muffins? You know I’m obsessed with muffin recipes, and this one might just be my favorite yet.

What You’re Guaranteed to Love About these Gingerbread Muffins

• That warm, cozy gingerbread flavor you’ll crave.
• Soft, fluffy, and just plain good.
• Perfect for breakfast, snacks, or anytime.
• Makes your kitchen smell like the holidays.
• Easy to whip up and even easier to love.

Ingredients For Jamaican-inspired Holiday Gingerbread Muffins

The ingredients are super simple, with just a few special touches like molasses and warm spices for that classic gingerbread flavor. To keep things easy, I recommend using my Dessert Lover Blend, but don’t worry—I’ve included a quick guide below to make your own!

MUFFINS:

• All-purpose baking flour. Provides the base + structure for the muffins. I use Bob's Red Mill or King Arthur.
• Brown sugar. For sweetness!
• Baking powder + baking soda. Acts as a leavening agent to make the muffins rise.
• Ground ginger. Creates that Gingerbread feel.
• Dessert Lover Blend. You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See below for how!
• Sea salt.
• Molasses. I like to use a premium molasses.
• Organic egg. Room temp.
• Almond milk. You can sub with whole milk or use your fave plant-based milk!
• Unsalted butter. Melted (See below for other options)
• Golden syrup. See post for other options.

How to Make The Spiced Glaze

INGREDIENTS:

• Powdered sugar. Sifted.
• Dessert Lover Blend. Or make your own!
• Almond milk. Again, you can sub with whole milk or use your fave plant-based milk!

In a bowl, whisk together the powdered sugar, Dessert Lover Blend, and milk, until smooth and the glaze is thick enough, but slowly slides off whisk when lifted. NOTE: If too thick, add 1 tablespoon of milk; if too thin, add 1-2 Tbsps more of the powdered sugar. Once cooled, generously drizzle the glaze atop each muffin.

How To Make Your Own Dessert Spice Blend

Making your own cozy dessert blend is super easy just mix the spices together and voila! Or see my Dessert Lover Blend.

• ¼ teaspoon ground cloves.
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• ½ teaspoon ground ginger

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE MUFFINS!

Here, I've curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Jamaican-inspired Holiday Gingerbread Muffins recipe. Everything from my fave large scoop, baking sheet, liners, and more. SEE THEM HERE!

Regular Molasses VS. Blackstrap Molasses

If you’re using regular molasses, just stick to the amount listed in the recipe. But if you’re going with Blackstrap Molasses, I’d recommend using 1 tablespoon less so the batter doesn’t end up too bitter—trust me, a little tweak makes all the difference!

MOLASSES SUBSTITUTES:

No molasses on hand? No worries! There are a few great alternatives that’ll still make your muffins taste amazing:

• Dark Maple Syrup or Dark Corn Syrup . Just be sure to reduce other liquids slightly to avoid an overly wet dough
• DIY Mix. ½ honey + ½ brown sugar or ½ dark corn syrup + ½ maple syrup.

Can I Use Another Sweetener Instead Of Brown Sugar?

Yes! If you choose to opt-out of brown sugar, you can always substitute with organic cane sugar, coconut sugar, additional pure maple syrup (which requires less milk being added to batter), Agave, or Date syrup as well. 

What Should the Gingerbread Oatmeal Batter Look Like?

The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 tablespoon at a time.

How to Know If Your Baking Powder + Baking Soda Are Fresh

Baking is such a science, but more importantly, certain ingredients like your leaveners (aka baking powder + baking soda) need to be completely fresh so that your muffins (and other baked goods) fully rise + bake through nicely.

BAKING SODA:

Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.

BAKING POWDER: 

Add 1 teaspoon baking powder with ¼ cup hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.

Can I Use Other Types of Milk?

Absolutely! If you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine! The world of plant-based milk is constantly expanding. From the classics like coconut milk, cashew milk, soy milk and almond milk, we now have delicious options like oat milk, and even potato and quinoa milk.

Jamaican Holiday Gingerbread Muffins Q + A's

More Amazing Gingerbread Recipes to Try!

• Vegan Gingerbread Latte
• Gingerbread Eggnog Mocktail
• Vegan Gingerbread Donuts + Chai Glaze
• Easy Vegan Gluten-Free Gingerbread Waffles

MADE OUR RECIPE(S)?

If you tried this Jamaican-inspired Holiday Gingerbread Muffins recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Jamaican-inspired Holiday Gingerbread Muffins

December 18, 2024 •

By Shanika

5 from 1 vote

These Jamaican-inspired Holiday Gingerbread Muffins are like a cozy winter morning wrapped up in a bite—soft, warmly spiced, and just the right amount of sweet. Perfect for breakfast or a snack, they’re the kind of treat that makes your kitchen smell amazing and your day feel a little extra special. Completely Dairy-free + Gluten-free Option.

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Serves: 12 Muffins

Units:

US Customary|Metric

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Ingredients

MUFFINS:

• 2 cups organic all-purpose flour
• ¾ cup organic brown sugar
• 1 teaspoon baking pwoder
• ½ teaspoon baking soda
• 1 teaspoon ground ginger
• 2 tsps Dessert Lover Blend (You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See Notes)
• ¼ teaspoon sea salt
• ½ cup molasses (See Notes!)
• 1 large organic egg, room temp.
• 1 cup Almond milk (You can sub with whole milk or use your fave plant-based milk!)
• 4 Tbsps unsalted butter, melted (See Notes for other options)
• 2 tsps golden syrup (See Notes!)

GLAZE:

• 2 cups organic powdered sugar, sifted
• 1 teaspoon Dessert Lover Blend
• 1-2 Tbsps Almond milk (You can sub with whole milk or use your fave plant-based milk!)

Instructions

TO MAKE THE MUFFINS:

• Add the milk and molasses together in a bowl, whisking them together until combined and the liquid has turned into a brown color.
• Preheat your oven to 400F. Lightly grease the standard muffin pan, line the wells with liners.
• In a large bowl, combine the brown sugar, melted butter, eggs, golden syrup, and vanilla, mixing together until combined. Add in the molasses-milk mixture and stir to combine.
• Next, stir in the flour, baking powder, baking soda, Dessert Lover Blend, ginger, and sea salt and mix until just combined.
• NOTE: The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 tablespoon at a time.
• Divide the batter evenly among the wells of the prepared muffin pan.
• Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.

TO MAKE THE GLAZE:

• In a bowl, whisk together the powdered sugar, Dessert Lover Blend, and milk, until smooth and the glaze is thick enough, but slowly slides off whisk when lifted. NOTE: If too thick, add 1 tablespoon of milk; if too thin, add 1-2 Tbsps more of the powdered sugar.
• Once cooled, generously drizzle the glaze atop each muffin.
• To serve, enjoy muffins along with your favorite coffee, tea, or a glass of milk.
• Bon Appetit!

Tips & Tricks

• STORAGE: Can be tightly sealed in the refrigerator for up to 5 days. Can be frozen for up to 2 months in a freezer-safe bag.
• OIL: Instead of melted butter, you can also use coconut oil or organic vegetable oil, if preferred.
• SWEETENER: If you choose to opt-out of brown sugar, you can always substitute with organic cane sugar, coconut sugar, additional pure maple syrup (which requires less milk being added to batter), Agave, or Date syrup as well. 
• CHAI SPICE MIX [SUBSTITUTE FOR DESSERT LOVER BLEND]: 2 Tbsps cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon allspice, 1 teaspoon cardamom, ½ teaspoon ground cloves.
• MOLASSES: If using regular molasses, you can use the recommended amount as listed in the recipe. If using Blackstrap Molasses, simply use 1 less tablespoon than the amount listed to ensure that the batter isn’t too bitter.
• MOLASSES SUBSTITUTES: Dark Maple Syrup (Just be sure to reduce other liquids slightly to avoid an overly wet dough), Dark Corn Syrup, DIY Mix: ½ honey + ½ brown sugar or ½ dark corn syrup + ½ maple syrup.

Nutrition

Calories: 217kcal | Carbohydrates: 62g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 139mg | Potassium: 255mg | Fiber: 1g | Sugar: 25g | Vitamin A: 140IU | Vitamin C: 0.001mg | Calcium: 73mg | Iron: 2mg

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