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A bite taken out of a gingerbread muffin with buttercream poinsettia.

Old Fashioned Gingerbread Cake Muffins

Liz Mincin
The ultimate gingerbread muffins. Old fashioned gingerbread cake, stuffed with zesty bourbon soaked raisins and topped with a healthy dose of buttercream for good measure!
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Cooling and Decorating 1 hr
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 575 kcal


  • 2 saucepans
  • 1 large mixing bowl
  • 12-hole muffin pan


  • 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
  • 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


  • Begin by preheating the oven to 350°F (175C/155C Fan) and lining a 12-hole muffin pan.
  • Place the raisins, bourbon and orange juice in a small saucepan and bring to a boil over a medium heat. Once boiled, allow to cook for about 3 minutes before removing from the heat and setting aside.
  • In a separate saucepan, place the butter and treacle. Stir together over a medium heat and bring to a boil. Once boiled, remove from the heat and add the sour cream, vanilla and orange zest.
  • In a large mixing bowl, sift together the flour, baking soda, ginger, cinnamon, cloves and salt.
  • Pour the treacle mixture into the mixing bowl with the flour and whisk together. Then add the raisins along with the soaking liquid and stir to combine.
  • Spoon the mixture evenly into the muffin pan and place in the centre of the preheated oven to bake for about 30 minutes. Check for doneness by using a skewer inserted into the middle of a central muffin. Once this comes out clean, the muffins are done.
  • When ready, remove the pan from the oven and transfer the muffins to a wire rack to cool.
  • Serve as they are or frost with buttercream.


Calories: 575kcalCarbohydrates: 79.4gProtein: 3.9gFat: 27.5gSaturated Fat: 17.2gCholesterol: 70mgSodium: 387mgPotassium: 526mgFiber: 1.1gSugar: 51.3gCalcium: 97mgIron: 3mg
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