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Glazed Gingerbread Muffins

Irresistibly Soft Glazed Gingerbread Muffins for Cozy Mornings

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These Glazed Gingerbread Muffins are the ultimate holiday treat, blending cozy spices with delightful glaze options.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Un-sulphured or Dark Molasses Avoid blackstrap
  • 1/2 cup Unsalted Butter Can be substituted with oil
  • 2 cups All-Purpose Flour A gluten-free blend works well
  • 2 teaspoons Ground Ginger Fresh ginger can enhance the taste
  • 1 teaspoon Baking Soda Ensure freshness for optimal rise
  • 1 teaspoon Ground Cinnamon Adjust quantities for stronger spice notes
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt Essential for enhancing overall flavor
  • 1 cup Brown Sugar
  • 1 cup Sour Cream or Plain Yogurt Substitute with Greek yogurt if desired
  • 1/2 cup Whole Milk Any milk variety or substitute can be used
  • 2 large Eggs Room temperature for better incorporation
  • 1 tablespoon Coarse Sugar Optional for sprinkling
For the Glazes
  • 1 cup Powdered Sugar Adjust for desired sweetness
  • 2 tablespoons Fresh Lemon Juice Substitute with another citrus if necessary
  • 2 tablespoons Milk All types work, including plant-based options
  • 1 teaspoon Vanilla Extract Choose pure vanilla extract for best taste

Equipment

  • Oven
  • Mixing bowls
  • Muffin Tray
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare the muffin trays with cooking spray.
  2. In a glass bowl, melt dark molasses and unsalted butter in the microwave until blended. Let cool slightly.
  3. In a larger bowl, whisk together all-purpose flour, ground ginger, baking soda, ground cinnamon, cloves, nutmeg, and salt.
  4. Mix the cooled molasses mixture with brown sugar, sour cream, whole milk, and eggs until smooth.
  5. Gradually add the molasses mixture to the dry ingredients and fold until no flour streaks remain.
  6. Fill the muffin trays to the top with batter and sprinkle coarse sugar if desired.
  7. Bake at 425°F for 5 minutes, then reduce temperature to 350°F (175°C) and bake for another 11-14 minutes.
  8. Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. Whisk together powdered sugar and fresh lemon juice for the lemon glaze or powdered sugar, milk, and vanilla for the vanilla glaze.
  10. Drizzle the glaze over cooled muffins and serve warm.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These Glazed Gingerbread Muffins can be stored at room temperature for up to 3 days or in the fridge for up to 5 days.

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