Christmas gingerbread muffins with brandy cream

Christmas is coming!

I don’t very often do Christmas recipes, last year I got my fabulous baking sister Ella Rose Cakes to make me this ginger bundt cake instead.

But for some reason the blog this winter seems full of baking and so it only seemed right to spread that to the festive season too.

Avonmore got in touch to ask if I would create a recipe that could be paired with their Freshly Whipped Brandy Cream. I already had in mind I wanted to make these gingerbread muffins, so the idea of topping them with festive cream sounded ideal to me.

Wholemeal flour is my absolutely favourite at the moment. Lately I’ve been baking my banana bread recipe on repeat with overripe bananas and so I wanted to prove I could use it again whilst still getting a moist texture with these muffins too.

This recipe totally works with all the lovely Christmas flavours of ginger, cloves and cinnamon. Give them a try and dollop a big spoonful of Avonmore Brandy Cream on too - no whipping necessary, it’s all done for you!

Christmas gingerbread muffins | The Flourishing Pantry

SERVES: Makes 12 muffins
PREP TIME: 15 minutes
COOK TIME: 18 minutes


  • 200g (1.5 cups) wholewheat flour

  • 1 tsp baking soda

  • 1.5 tsp ground cinnamon

  • 1 tsp ground cloves (crush up whole ones in a pestle and mortar)

  • 1/4 tsp salt

  • 3 tbsp melted coconut oil

  • 60ml (1/4 cup) maple syrup

  • 60ml (1/4 cup) date syrup (I buy Meridian from Buy Whole Foods Online*). If you can’t get any just use more maple syrup.

  • 1 egg

  • 1 tsp vanilla essence

  • 1/3 cup crème fraîche

  • 120ml (1/2 cup) milk (any)


  1. Preheat oven to 180°C. Brush 12 muffins cases with a little melted coconut oil and place on a baking tray ready for the mixture.

  2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.

  3. In a separate bowl whisk together the melted coconut oil, maple syrup, date syrup, egg, vanilla, crème fraîche and almond milk until smooth and combined.

  4. Add the dry ingredients and mix until combined. Pour the batter into the muffin cases, filling about 1/2 of the way full. Bake muffins for 18-22 minutes until the muffins are risen and browned.

  5. Serve warm from the oven, topped with Avonmore Freshly Whipped Brandy Cream and sprinkle with some coarse brown sugar and/or ground ginger and serve.

Christmas gingerbread muffins | The Flourishing Pantry

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Christmas healthy gingerbread muffins | The Flourishing Pantry

*Disclosure: I am an ambassador for Buy Whole Foods Online and some links in this article may be affiliate links. If you’d like to know more about Buy Whole Foods Online, please visit the Buy Whole Foods Online website for more details. Any purchases made through this/these link(s) are at no extra cost to you but give The Flourishing Pantry a small commission. Thanks!