Buttermilk Gingerbread Muffins

Servings: 10-12 muffins serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

whole wheat buttermilk gingerbread muffins

Buttermilk Gingerbread Muffins a wholesome winter snack.

Winter arrived to Southern New Brunswick with gusto this week. Two storms in three days means that we finally have snow cover, and although a little late, it’s beginning to look a lot like Christmas.

Last night began a whole new round of holiday celebrating with the arrival of family from out of town.  We enjoyed a long evening around my mom’s enormous table, chatting and laughing and planning tonight’s big family gathering.

whole wheat buttermilk gingerbread muffins

In the midst of all the parties and rich food I have been craving something simple to snack on. Something flavourful and wholesome to go along with the Gingerbread Lattes that I can’t seem to stop drinking.

That’s why this recipe for Buttermilk Gingerbread Muffins caught my eye.

Made with whole wheat flour, buttermilk gingerbread muffins remind me of a lightly textured bran muffin. They’re not too sweet and have a great ginger kick. The ginger isn’t over powering though so don’t be tempted to scale it back. The overall spice balance is great.

The recipe is from the lovely blog Living Lou

Buttermilk Gingerbread Muffin Recipe

 10-12 muffins 


  • 1½ cups whole wheat flour
  • ⅔ cup all-purpose flour
  • 2½ tsp. baking soda
  • ⅓ cup brown sugar
  • 1 Tbsp. ground ginger
  • 1 tsp. cinnamon
  • ⅛ tsp. cloves
  • ½ tsp. salt
  • 1 egg
  • ⅓ cup grape seed oil (or vegetable oil)
  • ½ cup Crosby’s Fancy Molasses
  • ¾ cup buttermilk
  • Coarse sugar for sprinkling (optional)


  1. Preheat oven to 375. Prepare muffin pan.
  2. In a large bowl, whisk flours with sugar, baking soda, spices and salt.
  3. In another bowl, lightly beat the egg then whisk in the oil and molasses. When well combined whisk in the buttermilk.
  4. Make a well in the dry ingredients and pour in the egg mixture. Stir gently until just combined taking care not to overmix.
  5. Spoon into prepared pan. Sprinkle with coarse sugar, if using.
  6. Bake for 15-20 minutes until the tops spring back when lightly touched.

Best eaten within a couple of days. Can be frozen up to three months.

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5 thoughts on “Buttermilk Gingerbread Muffins

  1. Kathy Tomlinson says:

    I love your recipes and save them all, thank you. I’ve also ordered, from Amazon, the book you showed recently called The Finest Tree and am looking forward to reading it. My grandmother came from PEI and that area of the northeast is very special to me. I now live in England so treasure the home references.
    Many thanks and happy New Year!
    All the best,

    1. Kathy, so pleased that you enjoy the recipes!

  2. Hi there, I’ll get a copy in the mail to you.

  3. Natalie says:

    I am looking for ginger cookies. I made once before and can’t find recipe. They had alot of powedered ginger in them and easy to make and were fantastic

    1. Lynn Purdy says:

      Natalie, I am not sure exactly which recipe you may have used, but I have two suggestions for you. The first is Giant Ginger cookies (http://www.crosbys.com/giant-ginger-cookies/) they have a tablespoon of ginger. The second is, Triple ginger cookies (http://www.crosbys.com/best-ever-triple-ginger-cookies/), they have powdered, fresh and candied ginger. I hope one of these will be close to what you were looking for.

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