Try something on the healthier side for the holidays with these whole wheat gingerbread muffins made with buttermilk, whole wheat flour and aromatic spices.
How about some whole wheat gingerbread muffins to kickoff the holiday season? Sounds pretty good, right? Because holiday baking doesn’t always have to be indulgent - but, by all means, bring on the holiday peppermint cookies for dessert and I’ll have my gingerbread muffins for breakfast. Fair compromise? I think so. Every meal should have a hint of the holiday season in it around this time of year.
If you’re looking for your next holiday baking project for the weekend, I think you should give these muffins a try. They are such a simple recipe that uses a mixture of whole wheat flour and all purpose flour along with aromatic spices like ginger, cinnamon and cloves.
There’s some brown sugar in here for a touch of sweetness and of course, molasses. You can’t make gingerbread without the deeply flavourful and slightly tangy molasses.
The liquid for these gingerbread muffins comes from an egg and buttermilk, which is the perfect component for these muffins; I was inspired by Bon Appetit’s take on Gingerbread Muffins from Standard Baking Co. in Portland, Maine, where they use buttermilk in the batter and wanted to try my hand at a whole wheat version suited to my needs.
I opted to crust these muffins in coarse sugar (it gives a little holiday sparkle), but if you can’t find coarse sugar or would prefer not to use the extra sugar, I’ve also made them without and they are still delicious. The tops end up beautifully cracked - almost like a muffin you’d get in a bakery. These whole wheat gingerbread muffins look 100% bakery worthy, don’t you think?
I actually brought these tasty muffins to a friend’s house last week and the group of us devoured them (even the dog may or may not have snuck in a little taste while no one was watching…woops, these are not recommended as dog treats, ha!). I used to bring treats to my friends houses pretty often (basically whenever I’d bake something; better to share than have a million cookies or sweets at my house) but it’s been a while.
Recently I’ve been making lots of holiday pies and fall-inspired cheesecakes which I’ve dropped off at a couple of different friends houses, but it’s much easier to bring a container of muffins than an entire cheesecake, which you then have to cut up and find plates/forks/napkins etc. Much more of an ordeal, if you ask me. These healthy holiday inspired muffins are definitely the way to go.
If you’re looking for more healthier holiday recipes, try:
Whole Wheat Gingerbread Muffins
Pin PrintIngredients
- 1 ½ cups whole wheat flour
- ⅔ cup all purpose flour
- ⅓ cup brown sugar
- 1 tablespoon ground ginger
- 2 ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅛ teaspoon cloves
- ¾ cup buttermilk
- ½ cup molasses
- ⅓ cup canola or vegetable oil
- 1 egg
- 2 tablespoon coarse sugar, optional
Instructions
- Preheat oven to 375. Line a standard muffin tin with liners.
- In a large bowl, whisk flours with brown sugar, ginger, baking soda, cinnamon, salt and cloves.
- In a separate large bowl, whisk buttermilk with molasses, oil and egg.
- Mix dry ingredients into wet ingredients until incorporated, being careful not to over mix the batter.
- Scoop into 10 lined muffin cups and sprinkle evenly with sugar (if using).
- Bake for 18-20 minutes or until a toothpick inserted in the centre comes out dry.
These whole wheat gingerbread muffins are the perfect not-too-sweet muffin or snack to enjoy this holiday season, let me know if you give this recipe a try.
Joy
This recipe is similar to a recipe I have from my mom, but healthier! Excited about this! They came out beautifully and so tasty! I got a full 12 (not 10) out of the batter! I was a touch saddened when I saw only 10, and hugely relieved when I was able to fill all 12 muffin cups! They slightly over lapped the edges, like a bakery muffin, so again: HAPPY!!!! Thank you for the recipe!
Louisa Clements
So glad you enjoyed this recipe, Joy!! Happy baking!
Susan Paxson
These are delicious and healthy too! I will take them to work for breakfast
Louisa Clements
So glad you enjoyed these, Susan!
Ada
Hi Lou, what can I substitute the buttermilk with?
Louisa Clements
Hi Ada, so sorry for the delay, I’m just seeing this comment now. You could replace it with a mixture of milk and lemon juice (to replace the buttermilk), I’ve also heard of people doing a combination of yogurt and milk to create a buttermilk substitute. Let me know how it goes!
Barb
I made these today! They’re beautiful, with a nice rounded, crackly top as pictured. Followed the recipe carefully. Tested for doneness at 17 min and they weren’t quite done. Took them out at 19 min. They have good flavor, but are a little too dry. Any thoughts on how to add moistness?
Lou
Hi Barb, I’m glad you enjoyed the muffins! I’m sorry they seemed a little dry to you, I’ve actually found these to be quite moist, that said, I would suggest you try adding an extra tablespoon or two of oil next time and see if that makes a difference! :)
Danica
Yum yum yum! These muffins are so good, I just made a batch and my house smells incredible.
I added 1 tsp of this chai spice blend to the batter and it has put these muffins over the top, I highly recommend it!
https://www.etsy.com/listing/263470098/medicinal-masala-chai-blend
Thanks for the recipe
Lou
Hi Danica, I’m so glad that you enjoyed them. Adding chai spice is a great idea, thanks for the tip!
Alina
Just made these, so good! I subbed half the molasses for applesauce to make it a bit lighter, and they turned out awesome (almost fluffy!)
Lou
So glad you liked them Alina and sounds like the applesauce worked out well! Thanks for letting me know :)
Priya
I love the baking recipes with whole wheat flour…. I am gonna try this
Lou
Thank you Priya, let me know how it goes :)
Krantz
Loved this easy recipe – so festive too. Your website is so full of creative recipes. Thanks Lou.
Lou
Thanks Krantz!
Mila
Hi, I just want to confirm with you, does it say 2/2 cup all purpose flour? Would it be then 1 cup or…? Thanks!
They look yummy, and will be making them soon!
Lou
Hi Mila, it should be 2/3 cup of all purpose flour! Will try and make some changes to the font so it’s easier to read. :) Hope you enjoy the muffins!
Cathy
Hi, Lou!
I posted a comment a while ago, but I’m not sure if it actually posted! So sorry if this is a repeat.
Should there be an egg in this recipe? I would normally add one to muffins. Also, in the text before the recipe you say the liquids in this recipe come from buttermilk and an egg.
Please let me know!
Cathy
Lou
Hi Cathy,
Yes, there should be an egg in them my mistake! Sorry about that, have added it to the recipe now.
Cathy
Good morning! I really want to make these muffins right now, but I see there is no egg in the ingredient list, which makes me wonder if it has been omitted intentionally or by error. I’ll wait to hear back from you! I hope you answer your emails.
Thank you!
Cathy