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Glazed Gingerbread Muffins

Delicious Glazed Gingerbread Muffins You’ll Crave This Season

These Glazed Gingerbread Muffins are a delightful holiday treat, featuring tender muffins and a zesty lemon glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • ¾ cup un-sulphured or dark molasses Avoid blackstrap molasses as it is too bitter.
  • ½ cup unsalted butter Cut into smaller pieces to melt easily.
  • 2⅔ cup all-purpose flour Creates structure and texture for muffins.
  • 2 tsp ground ginger A key spice for the gingerbread flavor.
  • 1½ tsp baking soda Acts as a leavening agent.
  • 1½ tsp ground cinnamon Adds warmth and sweetness.
  • ½ tsp ground cloves Enhances the spiced notes.
  • ¼ tsp ground nutmeg Complements the other spices.
  • ¼ tsp salt Balances sweetness.
  • ½ cup brown sugar Adds moisture and caramel flavor.
  • ½ cup sour cream or plain yogurt Greek yogurt is a great substitute.
  • ½ cup whole milk Almond milk is a dairy-free alternative.
  • 1 large egg Ensure it's at room temperature.
  • coarse sugar for sprinkling Optional topping for a crunchy finish.
For the Lemon Glaze
  • ½ cup powdered sugar Supplies sweetness for the glaze.
  • 1-2 tbsp fresh squeezed lemon juice Adds brightness.
For the Vanilla Glaze (alternative)
  • ½ cup powdered sugar Provides sweetness.
  • 1-2 tbsp milk Adjusts glaze consistency.
  • ½ tsp vanilla extract Enhances flavor and aroma.

Equipment

  • Oven
  • Muffin Tray
  • Mixing bowl
  • Whisk
  • Microwave

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare your muffin tray with cooking spray.
  2. Melt molasses and butter in a bowl and stir until smooth.
  3. Whisk together dry ingredients in a large mixing bowl.
  4. Mix wet ingredients once the molasses mixture has cooled slightly.
  5. Gently fold the molasses mixture into the dry ingredients.
  6. Fill each muffin cup generously with batter.
  7. Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) for an additional 11-14 minutes.
  8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
  9. Prepare the lemon glaze by whisking powdered sugar and lemon juice.
  10. Drizzle the lemon glaze over the cooled muffins.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 3 days at room temperature, 5 days in the fridge, or frozen for up to 3 months.

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