Print

Glazed Gingerbread Muffins Recipe

Print Recipe

★★★★★

4.7 from 120 reviews

These Glazed Gingerbread Muffins are a delightful seasonal treat combining warm spices like ginger, cinnamon, and cloves with rich molasses for a deeply flavorful muffin. Topped with a sweet lemon or vanilla glaze, these moist muffins offer a perfect balance of spicy, sweet, and tangy notes. Ideal for cozy breakfasts or festive occasions, they have a tender crumb with a lightly crunchy coarse sugar topping for texture.

Ingredients

Scale

Muffin Ingredients:

  • ¾ cup un-sulphured or dark molasses (avoid blackstrap; Grandma’s brand recommended)
  • ½ cup unsalted butter, cut into smaller pieces
  • 2⅔ cups all-purpose flour
  • 2 tsp ground ginger
  • 1½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ½ cup brown sugar
  • ½ cup sour cream or plain yogurt, room temperature
  • ½ cup whole milk, room temperature
  • 1 large egg, room temperature
  • Coarse sugar for sprinkling (optional)

Lemon Glaze:

  • ½ cup powdered sugar
  • 1–2 tbsp fresh squeezed lemon juice, to taste

Vanilla Glaze (optional):

  • ½ cup powdered sugar
  • 1–2 tbsp milk, to taste
  • ½ tsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Generously coat a muffin tray with cooking spray to prevent sticking.
  2. Melt Molasses and Butter: In a large glass bowl, combine the molasses and unsalted butter. Microwave for about one minute until the butter is melted completely. Stir the mixture and set aside to cool slightly.
  3. Mix Dry Ingredients: In a separate large bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, nutmeg, and salt until evenly combined.
  4. Combine Wet Ingredients: To the cooled molasses and butter mixture, add the brown sugar, sour cream (or yogurt), whole milk, and beaten egg. Mix until very well combined.
  5. Make the Batter: Gradually add the wet molasses mixture to the dry flour mixture, stirring gently until just combined. Be careful not to overmix; the batter will be thick and slightly lumpy.
  6. Fill Muffin Tray: Spoon the batter into the prepared muffin tray, filling each cup up to the top. Sprinkle coarse sugar on top if desired for added crunch.
  7. Bake at High Heat: Place the muffin tray in the oven and bake at 425°F for 5 minutes; this high initial temperature helps create a nice muffin dome.
  8. Reduce Heat and Continue Baking: Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 11-14 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for a few minutes. Then transfer to a wire rack to cool completely.
  10. Prepare Lemon Glaze: In a small bowl, combine the powdered sugar and fresh lemon juice, mixing until the glaze is creamy and reaches your desired consistency.
  11. Glaze the Muffins: Drizzle the lemon glaze over the cooled muffins. Alternatively, prepare a vanilla glaze by mixing powdered sugar, milk, and vanilla extract until smooth and drizzle over the muffins.
  12. Serve and Enjoy: Let the glaze set briefly, then serve your moist, spiced gingerbread muffins and enjoy!

Notes

  • Using un-sulphured or dark molasses (not blackstrap) is critical for the right flavor profile and sweetness balance.
  • Starting the baking at a higher temperature and then reducing it creates a nicely domed muffin top.
  • Do not overmix the batter; a few lumps are okay to keep the muffins tender.
  • Coarse sugar on top adds a pleasant crunch and visual appeal.
  • Both lemon and vanilla glazes work well; choose based on your flavor preference.
  • Room temperature ingredients help ensure a smooth, even batter.
  • For best results, allow muffins to cool completely before glazing.

Keywords: gingerbread muffins, molasses muffins, holiday baking, spiced muffins, lemon glaze, vanilla glaze, easy muffin recipe

Find it online: https://deliciousdishspot.com/glazed-gingerbread-muffins-recipe/