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Glazed Gingerbread Muffins

Deliciously Glazed Gingerbread Muffins for Cozy Mornings

These Glazed Gingerbread Muffins are fluffy, spiced treats topped with a zesty lemon glaze, perfect for holiday gatherings and breakfasts.
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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: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup un-sulphured or dark molasses avoid blackstrap variety for a milder flavor
  • 1/2 cup unsalted butter cut into smaller pieces for easier melting
  • 2 cups all-purpose flour no substitutions recommended for texture
  • 2 teaspoons ground ginger can substitute with fresh ginger in reduced amounts
  • 1 teaspoon baking soda essential for proper texture
  • 1 teaspoon ground cinnamon adjust according to taste preference
  • 1/2 teaspoon ground cloves use sparingly as it can be potent
  • 1/4 teaspoon ground nutmeg optional based on preference
  • 1/2 teaspoon salt do not omit
  • 1 cup brown sugar can substitute with coconut sugar for a healthier option
  • 1 cup sour cream or plain yogurt room temperature for better mixing
  • 1 cup whole milk ensure it’s at room temperature
  • 1 large egg room temperature for even mixing
  • 2 tablespoons coarse sugar optional topping for added crunch
For the Lemon Glaze
  • 1 cup powdered sugar essential for glaze consistency
  • 2 tablespoons fresh squeezed lemon juice adjust to taste
For the Vanilla Glaze (optional)
  • 1 cup powdered sugar essential for glaze consistency
  • 2 tablespoons milk can use almond or oat milk for a non-dairy option
  • 1 teaspoon vanilla extract use pure for best results

Equipment

  • Muffin tray
  • Microwave
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and coat a 12-cup muffin tray with cooking spray.
  2. Melt the unsulfured molasses and unsalted butter in a glass bowl, stirring frequently until combined.
  3. Whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt in a large bowl.
  4. In another bowl, whisk together the brown sugar, sour cream, whole milk, and large egg until smooth. Combine with the cooled molasses and butter mixture.
  5. Fold the wet ingredients into the dry ingredients gently until just combined, keeping some lumps.
  6. Fill each muffin cup with batter and sprinkle coarse sugar on top if desired.
  7. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 11-14 minutes until a toothpick comes out clean.
  8. Let cool in the muffin tray for about 5 minutes before transferring to a wire rack.
  9. Whisk together powdered sugar and lemon juice to create the glaze, adjusting to taste.
  10. Drizzle the lemon glaze over the cooled muffins and serve warm.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to ensure fluffy muffins. Adjust spices based on personal preference. Store muffins properly to maintain freshness.

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