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Glazed Gingerbread Muffins Recipe (Perfect for the Holidays!)

Glazed Gingerbread Muffins

As the holiday season approaches, there's something truly comforting about the warm, spicy aroma of freshly baked gingerbread wafting through your home. This recipe captures that essence beautifully, combining the rich flavors of ginger, cinnamon, and molasses into delightful, fluffy muffins. Perfect for breakfast, an afternoon treat, or even a festive gathering, these muffins are a delicious way to celebrate the season.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/2 cup molasses
  • 2 large eggs
  • 1 cup buttermilk
For the Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 teaspoon vanilla extract

Equipment

  • Mixing bowls (both large and medium)
  • Whisk
  • Measuring Cups and Spoons
  • Rubber spatula or wooden spoon
  • Muffin Tin
  • Paper muffin liners or cooking spray
  • Cooling rack
  • Small bowl for glaze

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or giving it a light coat of cooking spray.
  2. Step 2: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
  3. Step 3: In a large bowl, beat softened butter and brown sugar until light and fluffy.
  4. Step 4: Add molasses and eggs, mixing until well combined.
  5. Step 5: Gradually add dry ingredients to the wet mixture, alternating with buttermilk, mixing just until combined.
  6. Step 6: Fill muffin cups about two-thirds full.
  7. Step 7: Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Step 8: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
  9. Step 9: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth to prepare the glaze.
  10. Step 10: Drizzle the glaze over the cooled muffins.

Notes

Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.