Glazed Gingerbread Muffins

As the weather turns crisp and cozy, I always find myself craving warm spices and soft baked treats. So, I head into my kitchen and bake a batch of these glazed gingerbread muffins. Every time I prepare them, I feel like I’m reliving sweet holiday mornings filled with warmth and comfort. Although these muffins have deep molasses flavors and festive spices, they are so light and tender that one bite immediately brings a sense of nostalgia. Because I love sharing recipes that feel like a hug from the inside, this one holds a special place in my baking routine.

These muffins combine holiday spices with a soft crumb, and the glaze brings brightness that balances the warm flavors perfectly. Moreover, each bite is comforting yet refreshing due to the touch of lemon or vanilla on top. While many treats are rich and heavy during festive seasons, these muffins remain surprisingly balanced, which makes them easy to enjoy anytime.

Why You’ll Love This Recipe

First of all, you will love this recipe because it creates bakery-style muffins at home without complicated steps. Additionally, the warm spices fill your kitchen with a beautiful aroma while baking, making the experience even more enjoyable. Because the inside is tender and the top has a light crunch from the sugar, the texture creates a wonderful contrast.

Versatile

These gingerbread muffins are versatile because you can top them with either a lemon glaze or vanilla glaze. Also, you can choose to add coarse sugar for crunch or enjoy them soft and simple. Furthermore, they can be served at breakfast, taken as an afternoon snack, or shared at festive gatherings.

Budget-Friendly

This recipe uses pantry-friendly ingredients, which means you do not need expensive items to bake something delicious. Since spices like cinnamon and ginger go a long way, you get big flavor even with small quantities. Also, you can use plain yogurt instead of sour cream if needed, making it flexible and cost-effective.

Ingredients for Recipe

• Molasses (unsulphured or dark, not blackstrap)

• Unsalted butter

• Flour

• Ground ginger

• Baking soda

• Ground cinnamon

• Ground cloves

• Ground nutmeg

• Salt

• Brown sugar

• Sour cream or plain yogurt

• Whole milk

• Egg

• Coarse sugar

• Powdered sugar

• Fresh lemon juice

• Milk

• Vanilla Extract (Alcohol-Free)

  How to Make This Recipe

  Because these glazed gingerbread muffins require simple steps, preparing them feels smooth and rewarding from start to finish. Additionally, the batter mixes quickly, and the baking technique ensures beautiful bakery-style domes. Therefore, follow each step carefully to achieve fluffy, moist, and flavorful muffins.

  Step-by-Step Instructions for Making

  First, begin by preheating your oven to 425°F. Then, spray a muffin tray generously with cooking spray to prevent sticking. Because a well-prepared pan helps muffins release easily, do not skip this step.

  Next, place your molasses and unsalted butter into a large microwave-safe glass bowl. Warm the mixture in the microwave for about one minute, until the butter melts fully. Then stir the mixture well so the molasses blends smoothly with the butter. After stirring, set the bowl aside and allow the mixture to cool slightly, because adding hot liquid to eggs later might cause curdling.

  In another large bowl, whisk together flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt. Since whisking evenly distributes the spices and leavening, this step ensures uniform flavor and proper rise.

  Now return to your molasses mixture. Add the brown sugar, sour cream or plain yogurt, whole milk, and one well-beaten egg. Mix until everything blends smoothly. Moreover, ensure the ingredients are at room temperature, because cold ingredients can make the batter thick and uneven.

  Once your wet ingredients are well combined, gradually pour them into the dry mixture. Stir gently with a spatula or wooden spoon. Because overmixing creates dense muffins, stop when you no longer see streaks of flour. Keep in mind that the batter will be thick and slightly lumpy, which is expected and perfect for this recipe.

  After the batter forms, divide it evenly into your prepared muffin tray, filling each cup to the top. Although it might seem full, this amount ensures tall bakery-style muffins. Sprinkle coarse sugar on top if you want extra crunch and sparkle.

  Place the tray in the hot oven and bake the muffins for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F and continue baking for 11-14 minutes. Because the high heat at the beginning creates steam inside the batter, it helps form a tall domed top. Continue baking until a toothpick inserted in the center comes out clean.

  Remove the tray from the oven and let the muffins rest for a few minutes. Then gently transfer them to a wire rack to cool fully. Since cooling on a rack prevents steam from making the bottoms soggy, it is an important step.

  Making the Glazes

  For lemon glaze, whisk powdered sugar and fresh lemon juice until smooth and creamy. Add lemon juice slowly until you reach your desired glaze thickness.

  For vanilla glaze, combine powdered sugar with milk and Vanilla Extract (Alcohol-Free). Mix until silky. Because powdered sugar dissolves better when stirred slowly, take your time and whisk until there are no lumps.

  Once the muffins cool completely, drizzle your chosen glaze over the tops. Serve immediately or store in an airtight container.

  Quick and Easy

  Even though the flavors taste rich and complex, this recipe comes together quickly. Also, because it uses standard pantry ingredients, you can prepare it any day without planning a special grocery trip. Moreover, the simple mixing method makes it beginner-friendly.

  Customizable

  You may choose either glaze, and you may skip the coarse sugar if you prefer softer tops. In addition, substituting yogurt for sour cream works beautifully. Because the batter holds well, you can even add tiny chocolate chips or candied ginger pieces if you like variety.

  Crowd-Pleasing

  Everyone enjoys these muffins, from children to adults. Furthermore, the warm spice profile suits holiday moods perfectly, while the fresh glaze brightens each bite. Additionally, the soft crumb and aromatic flavor make them irresistible at breakfast tables, classroom events, or cozy gatherings. Therefore, they remain a favorite recipe worth repeating again and again.

  FAQs

  Can I use yogurt instead of sour cream?
  Yes, you can replace sour cream with plain yogurt, and the results will stay moist and delicious. Moreover, using yogurt keeps the batter creamy, so the texture remains soft.

  Why start baking at a higher temperature?
  Beginning at 425°F helps the muffins rise quickly and form domed tops. Then lowering the temperature allows them to bake through gently without drying out. Because of this technique, the muffins come out tall and fluffy.

  Can I make these muffins ahead of time?
  Absolutely. In fact, these muffins store well for two days in an airtight container at room temperature. Additionally, you can refrigerate them for longer freshness. For best texture, glaze them right before serving.

  Can I freeze gingerbread muffins?
  Yes, you can freeze them without glaze for up to two months. After thawing at room temperature, simply add glaze before serving. This way, you keep the topping fresh and smooth.

  How do I know when the muffins are done?
  Insert a toothpick into the center; if it comes out clean, they are ready. Also, the tops will look set and spring back lightly when touched.

  Can I skip the glaze?
  Yes, although the glaze adds brightness, the muffins taste delicious even plain.

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  Glazed Gingerbread Muffins

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  Pin Recipe

  These glazed gingerbread muffins deliver warm holiday spices, a tender crumb, and a beautifully sweet finish from either a lemon glaze or a smooth vanilla glaze. Because the batter mixes easily and bakes with a high-then-low temperature method, each muffin rises tall and stays moist. Enjoy them fresh for breakfast, snacks, or festive gatherings.

  • Total Time: 28 minutes
  • Yield: 12 muffins 1x

  Ingredients

  Scale 1x2x3x

  • ¾ cup unsulphured or dark molasses

  • ½ cup unsalted butter, cut into pieces

  • 2⅔ cups 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 (optional, for topping)

  • ½ cup powdered sugar

  • 1–2 tbsp fresh lemon juice

  • ½ cup powdered sugar (for vanilla glaze)

  • 1–2 tbsp milk

  • ½ tsp Vanilla Extract (Alcohol-Free)

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  Instructions

  • Preheat oven to 425°F and spray muffin tray with cooking spray.

  • Place molasses and butter in a microwave-safe bowl and microwave for 1 minute, or until melted. Stir and let cool slightly.

  • In a second bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt.

  • Add brown sugar, sour cream or yogurt, milk, and a well-beaten egg to the molasses mixture. Stir until fully blended.

  • Gradually pour wet mixture into dry mixture and stir gently until just combined; batter will be thick and slightly lumpy. Do not overmix.

  • Spoon batter into muffin tray, filling each cup to the top. Sprinkle coarse sugar if desired.

  • Bake 5 minutes at 425°F, then lower heat to 350°F without opening oven. Continue baking 11–14 minutes, until a toothpick comes out clean.

  • Cool muffins in pan a few minutes, then transfer to a wire rack.

  • For lemon glaze, mix powdered sugar with lemon juice until creamy. Drizzle over cooled muffins.

  • For vanilla glaze, mix powdered sugar, milk, and Vanilla Extract (Alcohol-Free). Drizzle over cooled muffins.

  Notes

  The high-heat start helps create bakery-style domed tops. Batter should remain slightly lumpy for best texture. Glaze only once muffins cool fully to prevent melting. Yogurt can replace sour cream.

  • Author: Layla
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes