Tasty Gingerbread Muffins

Just in time for cool autumn mornings, I came across this recipe from over 25 years ago.  I had copied it from a book devoted to muffins that I had sent to my daughter-in-law in St. Louis.  This is my version.


  • 2-1/4 cups all-purpose flour
  • 1/2 cup firmly packed light-brown sugar
  • 2 tsp. ground ginger
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil (Canola)
  • 2 eggs, lightly beaten
  • 1/4 cup molasses
  • 1 cup raisins

Preheat oven to 400 degrees F

Grease or line 12 muffin cups

In a large bowl, stir together the flour, brown sugar, ginger, baking soda, salt, cinnamon, and nutmeg.

In another bowl, stir together buttermilk, oil, eggs and molasses until blended.  Make a well in the center of the dry ingredients; add buttermilk mixture and stir just to combine.  Stir in raisins.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a tester inserted in center of one of the muffins comes out clean.

Cool muffins in the pan on a wire rack for 5 minutes.

Remove muffins from cups and from silicone liners if using; finish cooling on wire rack.

Serve warm or cool completely and store in an airtight container at room temperature.  These muffins freeze well.

Makes 12 muffins 

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

2 thoughts on “Tasty Gingerbread Muffins”

    1. Shannon got those liners for me at QVC, I believe. It took me awhile to accept them, but now they’re all I use. It’s nice not to have to grease the muffin tin or use paper liners. The trick is to leave them in the pan about 5 minutes and then the muffin pops out easily. Also, don’t leave muffins in the liners any more than 5 minutes so they won’t steam and get soggy.


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