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Glazed Gingerbread Muffins Recipe (Perfect for the Holidays!)

Glazed Gingerbread Muffins

Welcome to the cozy world of baking where the sweet aroma of spices fills the air and treats like Glazed Gingerbread Muffins bring warmth to your kitchen. This delightful recipe combines the rich flavors of ginger, cinnamon, and molasses to create moist and fluffy muffins that are perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
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 cloves
  • 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
  • 1 teaspoon vanilla extract
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling Rack
  • Measuring Cups and Spoons
  • Toothpick or cake tester

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line your muffin tin with paper liners.
  3. Step 3: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
  4. Step 4: In a large bowl, beat the softened unsalted butter and packed brown sugar together until light and fluffy.
  5. Step 5: Add the molasses and large eggs to the butter mixture. Mix until fully combined.
  6. Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
  7. Step 7: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Step 9: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
  10. Step 10: While the muffins cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
  11. Step 11: Once the muffins are completely cooled, drizzle the glaze over the tops.
  12. Step 12: Allow the glaze to set for a few minutes before serving.

Notes

Store the muffins in an airtight container at room temperature for up to 4 days.