Go Back
–+ servings

Glazed Gingerbread Muffins

Tender and flavorful glazed gingerbread muffins filled with fall spices and topped with a lemon glaze are the perfect holiday treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • ¾ cup un-sulphured or dark molasses do not use blackstrap, Grandma's brand is a good choice.
  • ½ cup unsalted butter cut into smaller pieces.
  • 2⅔ cup flour all-purpose flour works best in this recipe.
  • 2 tsp ground ginger adds a spicy warmth to the muffins.
  • 1½ tsp baking soda helps the muffins rise beautifully.
  • 1½ tsp ground cinnamon enhances the fall flavor profile.
  • ½ tsp ground cloves brings depth and warmth to the spice mix.
  • ¼ tsp ground nutmeg adds a hint of earthiness.
  • ¼ tsp salt balances out the sweetness.
  • ½ cup brown sugar contributes moisture and richness.
  • ½ cup sour cream or plain yogurt, room temperature for creaminess.
  • ½ cup whole milk room temperature ensures better mixing.
  • 1 large egg room temperature for optimal blending.
  • coarse sugar for sprinkling on top for added crunch if desired.
  • ½ cup powdered sugar essential for the lemon glaze.
  • 1-2 tbsp fresh squeezed lemon juice adjust to taste for tanginess in the glaze.
  • ½ tsp vanilla extract enhances the overall flavor profile in the glaze.

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit and coat a muffin tray generously with cooking spray to ensure easy removal after baking.
  2. In a large glass bowl, combine the molasses and butter, microwaving them together for about one minute until melted. Stir well to combine and set aside to cool slightly.
  3. In a separate large bowl, whisk together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt until well combined ensuring an even distribution of spices throughout.
  4. Add brown sugar, sour cream, whole milk, and beaten egg into the cooled molasses mixture; mix until thoroughly combined before gradually adding this wet mixture into the dry ingredients just until combined—be careful not to overmix as it may result in dense muffins.
  5. Divide the batter evenly among the prepared muffin cups filling them right up to the top; sprinkle coarse sugar on top if desired for extra crunch before placing them in the oven for an initial bake at 425 degrees Fahrenheit for five minutes.
  6. After five minutes, reduce your oven temperature to 350 degrees Fahrenheit without opening the door; continue baking for an additional 11-14 minutes or until a toothpick inserted comes out clean allowing them to rise beautifully during this stage while creating that signature dome shape on top.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 1gSugar: 15g

Tried this recipe?

Let us know how it was!