I love how these gingerbread muffins bring all the cozy flavors of the holidays into one bite. The combination of treacle, warm spices, and citrus zest makes the kitchen smell incredible while they bake. The bourbon-soaked raisins add a lovely depth and tang, while the buttercream topping takes them from comforting to decadent. I find them perfect for sharing during festive mornings or as a sweet homemade gift.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
¼ cup orange juice, freshly squeezed 2 tablespoon bourbon or water ½ cup raisins or sultanas ½ cup unsalted butter 1 cup dark treacle or molasses 1 cup sour cream 2 teaspoon orange zest or roughly the zest of one orange 1 teaspoon vanilla extract 2½ cup all purpose flour or plain flour 1 teaspoon baking soda 2 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ½ teaspoon salt 1 quantity buttercream frosting (using my recipe for vanilla buttercream)
Directions
I begin by preheating the oven to 350°F (175°C/155°C Fan) and lining a 12-hole muffin pan with paper liners.
In a small saucepan, I combine the raisins, bourbon, and orange juice. I bring it to a boil over medium heat and let it cook for about 3 minutes before removing from the heat and setting aside to soak.
In another saucepan, I melt the butter and treacle together over medium heat, stirring until smooth. Once it begins to boil, I remove it from the heat and stir in the sour cream, vanilla extract, and orange zest.
In a large mixing bowl, I sift together the flour, baking soda, ginger, cinnamon, cloves, and salt.
I pour the warm treacle mixture into the dry ingredients and whisk everything together until combined. Then I add the soaked raisins along with their liquid and stir until evenly distributed.
I spoon the mixture evenly into the prepared muffin pan, filling each cup about three-quarters full.
I bake for around 30 minutes, or until a skewer inserted into the center of a muffin comes out clean.
Once baked, I remove the muffins from the oven and transfer them to a wire rack to cool completely.
I serve them plain or frost them with a generous layer of buttercream for extra indulgence.
Servings and Timing
This recipe makes 12 muffins. Prep time is 15 minutes, cook time is 30 minutes, and cooling and decorating takes about 1 hour, for a total of 1 hour and 45 minutes.
Variations
When I want a deeper flavor, I use dark brown sugar in place of part of the treacle. For a festive twist, I sometimes add chopped crystallized ginger or a splash of rum instead of bourbon. I also like swapping the buttercream for a dusting of powdered sugar or a drizzle of orange glaze when I want a lighter finish.
Storage/Reheating
I store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days if frosted. They can also be frozen unfrosted for up to 2 months; I just thaw them overnight and frost before serving. To warm them slightly, I reheat in the microwave for about 10–15 seconds to bring back that fresh-baked aroma.
FAQs
Can I make these muffins without bourbon?
Yes, I replace the bourbon with water, orange juice, or apple juice for a non-alcoholic version.
What’s the difference between treacle and molasses?
They’re very similar—treacle is slightly milder and sweeter, while molasses has a more robust flavor. Either works perfectly here.
Can I use golden syrup instead of treacle?
Yes, but the muffins will be lighter in color and flavor. I prefer dark treacle for that classic gingerbread depth.
Can I skip the buttercream?
Absolutely. I often serve them plain or with a light dusting of icing sugar for a simpler presentation.
Can I make these ahead of time?
Yes, I often bake them a day ahead since the flavor improves as the spices develop.
How do I keep the muffins moist?
I make sure not to overbake them and store them in an airtight container once cooled. The sour cream helps keep them soft.
Can I add nuts or fruit?
Yes, chopped walnuts, pecans, or diced dried apricots make a great addition to the batter.
What type of buttercream works best?
I like a simple vanilla buttercream, but cream cheese frosting also pairs beautifully with gingerbread.
Can I make this recipe as a loaf instead of muffins?
Yes, I bake it in a greased loaf pan at the same temperature for about 50–55 minutes.
How should I serve these muffins?
I love them with coffee or tea, slightly warm, with a bit of butter or a swirl of frosting on top.
Conclusion
I adore these old fashioned gingerbread muffins for their rich aroma, soft crumb, and nostalgic spice. The bourbon-soaked raisins add a touch of sophistication, while the buttercream gives them a luxurious finish. They’re the kind of treat that fills the home with warmth and feels special whether served for breakfast, brunch, or dessert. Each bite captures the comforting taste of classic homemade baking.
Soft, warmly spiced gingerbread muffins filled with bourbon-soaked raisins and orange zest, finished with creamy vanilla buttercream. These old-fashioned treats bring cozy holiday flavors to your table in every bite.
Author:Amy
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:1 hour 45 minutes (including cooling and frosting)
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
In a small saucepan, combine raisins, bourbon, and orange juice. Bring to a boil and cook for 3 minutes, then remove from heat and set aside to soak.
In another saucepan, melt butter and treacle together over medium heat, stirring until smooth. Once boiling, remove from heat and stir in sour cream, vanilla extract, and orange zest.
In a large bowl, sift together flour, baking soda, ginger, cinnamon, cloves, and salt.
Pour the warm treacle mixture into the dry ingredients and whisk until smooth and combined.
Add soaked raisins along with their liquid and stir until evenly distributed.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 30 minutes or until a skewer inserted into the center comes out clean.
Transfer muffins to a wire rack and let cool completely.
Frost with vanilla buttercream or serve plain for a classic finish.
Notes
Replace bourbon with orange juice or water for a non-alcoholic version.
Use dark molasses for a bolder gingerbread flavor or golden syrup for a lighter version.
Add crystallized ginger, nuts, or dried fruit for texture and variety.
Top with cream cheese frosting or a dusting of powdered sugar instead of buttercream.
Store in an airtight container up to 3 days at room temperature or 5 days in the fridge if frosted.
