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Glazed Gingerbread Muffins
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Glazed Gingerbread Muffins

Tender and flavorful glazed gingerbread muffins filled with fall spices and topped with a lemon glaze are the perfect holiday treat. 
Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Author Adapted by Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

  • Muffin Tray

Ingredients

Muffin 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
  • 2 ⅔ cup flour
  • 2 tsp ground ginger
  • 1 ½ tsp baking soda
  • 1 ½ 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 for sprinkling

Lemon Glaze:

  • ½ cup powdered sugar
  • 1-2 tbsp fresh squeezed lemon juice to taste

OR Vanilla Glaze:

  • ½ cup powdered sugar
  • 1-2 tbsp milk, to taste
  • ½ tsp vanilla extract

Instructions

  • Preheat the oven to 425. Coat a muffin tray well with cooking spray.
  • Combine the molasses and butter in a large glass bowl and microwave it for a minute, or until the butter is melted. Stir to combine and set aside to cool.
  • In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt until well combined.
  • Add the sugar, sour cream, milk, and well-beaten egg to the molasses mixture and mix until very well combined.
  • Gradually add the molasses mixture to the flour mixture until just combined, don't overmix. Side Note: The batter will be thick and a little lumpy.
  • Divide the batter among the prepared muffin tray, filling all the way up to the top. Sprinkle with coarse sugar, if desired (gives a nice crunch and highly recommend!).
  • Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven and continue to cook for 11-14 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
  • Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.
  • Make the lemon glaze by combining the powdered sugar and fresh lemon juice until it's creamy and you reach your desired consistency.
  • Drizzle the lemon glaze on top of the cooled muffins, if desired. Serve and Enjoy.
  • If you'd prefer a vanilla glaze, combine the powdered sugar, milk, and vanilla extract together until it's creamy and you reach your desired consistency.