Last-Minute Gingerbread Muffins

Total Time
Prep 10 mins
Cook 20 mins

The batter can be made ahead of time and kept in the refrigerator for 3 weeks, so this can be done ahead of time. This also makes a great gift during the holiday season!


  1. Cream shortening; gradually add sugar, beating until light and fluffy. Stir in molasses. Add eggs, one at a time, beating well after each addition.
  2. Dissolve soda in buttermilk.
  3. Combine flour and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.
  4. Cover and store in refrigerator until ready to bake. Batter can be kept in the refrigerator for 3 weeks.
  5. To bake, spoon batter into greased muffin pans, filling 2/3rd's full.
  6. Bake at 350 degrees for 20 minutes.
Most Helpful

5 5

This recipe gives great muffins. They look great and they taste great. I reduced the sugar just a little bit. I made half the recipe and filled 12 muffins cup full. My son likes them. They are delicious. Thanks breezermom :) Made for Photo tag game

5 5

Great flavor. A great recipe that can be kept in the frig for a few weeks. Made just as directed and didn't frost, they were moist. Made for zaar star tag. Picture coming up.

5 5

Great muffins! They were well enjoyed. Made recipe as posted and the kids gobbled and gobbled. I ended up making 2 dozen, and will be repeated as the holidays draw closer. Made for Zaar Stars.