Gingerbread Muffins

Hohoho – there is nothing better to bring the magic of Christmas to your house than baking gingerbread muffins – the ginger and cinnamon scent spreads slowly around and fills the whole house with warmth. 

Since I am a mom I want to make this time of the year so very special for my daughter Eve as my mom did for me. It’s all about LOVE & JOY with family and friends coming together, celebrating, having a wonderful dinner, being grateful for what we have.

We always transformed our home into a Winter Wonderland and now it is quite challenging with a little girl and two big cat’s – where there is a will, there is a way. I know Eve might be to young to really realize what is going on but I can’t wait to see the glitter in her eyes when she opens the door and finds a wonderfully decorated Christmas tree.

Every family has her own traditions and her classic cookies they bake and serve every year. Last year my little family was introduced to gingerbread muffins and it was love at first bite <3. These muffins were added to my TO DO BAKING list and are  tradition since Eve’s first Christmas last year. Hope you’ll love them as much as we do!

Happy baking!

Gingerbread Muffins


SERVES: 4                                                  TOTAL TIME: 60 minutes


For the dough:
  • 150g butter, melted
  • 250g white sugar
  • 220g all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • a pinch of cardamon
  • 150ml buttermilk
  • 3 eggs
For the decoration:
  • white ready to Roll icing or raw marzipan
  • cookie cutter


  • Preheat the oven to 180°C. Line a 12 hole muffin tin with paper cupcake cases.
  • Melt the butter and set aside.
  • Mix all dry ingredients together and start adding the buttermilk and eggs and whisk continuously with a fork. Then add the melted butter and beat until light and creamy.
  • Divide the dough evenly between the paper cases using a tablespoon. Start with one spoon for every tin and then fill.
  • Bake for about 20 minutes and make the test: insert the toothpick in the center – when it comes out clean you can take them out to cool.  
  • In the meantime you can start preparing the little gingerbread men for the decoration. Knead the white icing until pliable, if you use the marzipan it doesn’t need to me kneaded. Place a cling film on your working surface – add the icing/marzipan, cover with another cling film, press it down with your flat hand and roll out using a rolling pin. Cut out five little gingerbread men for each muffin, using a cookie cutter and place them in a circle directly onto your cooled muffin.
  • Note: Fondant is easier to use because it has a thicker consistency. For eating I prefer Marzipan – although for the pictures I used white fondant because it just looks nicer. 


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