Glazed Gingerbread Muffins
ShareMoist homemade gingerbread muffins with a sweet vanilla glaze. A flavorful option for breakfast or snack and a must make for Christmas morning!
We’ve already had one Christmas decoration fatality. Lucy struck again. When I think she’ll behave, of course she doesn’t. I think, maybe… just maybe something is safe and she’ll leave it alone. In this case, it was one of those plug-in window candles. Thankfully it wasn’t plugged in and she only ate a small amount of the cord. Though maybe if it had been plugged in, she would’ve left it alone. Who knows for sure though. Now I have to unplug and hide several of them during the day and reposition every night. And on top of that, our tree is fully enclosed by a giant gate…to take no chances. So far so good. She hasn’t shown any interest in the tree. Actually quite the opposite. She eyes it, sort of unsure about it’s existence and place in the room.
I’m eagerly waiting for our next super cold day so we can finally have our first fire of the season. I’m curious to see how Lucy reacts to it. We’re still getting through all of the firsts! I’m even more excited and eager to see how she reacts to snow for the first time but I can wait a few more months. No rush. Snow can definitely wait. Except for maybe a dusting on Christmas… super unlikely but it would be so pretty!
One of my absolute favorite Christmasy flavors is gingerbread. You just can’t go wrong with it. So rich and flavorful. It’s one flavor I absolutely reserve for this time of year. Other treats you can easily enjoy earlier in the season or even all year long, but gingerbread… that just screams Christmas to me.
These moist homemade gingerbread muffins are an absolute perfect addition to Christmas morning… and as breakfast or snack all season long!
They’re super simple to whip up and are ridiculously good. They’re so good that I highly recommend making a double batch. These will definitely disappear before your eyes. The rich gingerbread flavor… the sweet vanilla glaze… it’s heavenly. Add these to your baking plans! You won’t regret it!
Glazed Gingerbread Muffins
Ingredients
Muffins:
- 1/4 C unsalted butter softened
- 1/2 C light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/4 tsp all spice
- 1/4 tsp ground ginger
- Pinch of cloves
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 C all purpose flour
- 1/4 C molasses
- 1/4 C sour cream
Glaze:
- 6 Tb powdered sugar
- 1/4 tsp vanilla extract
- 1 Tb milk
Instructions
- Preheat oven to 350°F degrees. Line a standard muffin pan with 6 paper liners.
- In a large bowl or stand mixer, cream together butter and sugar. Mix in egg and vanilla, beating until smooth. Scrape bowl as needed. Add spices, salt and baking soda. Mix in half of the flour, followed by the molasses. Mix in remaining flour and sour cream. Continue mixing until no streaks remain.
- Divide batter equally between prepared paper liners, using a large cookie scoop.
- Bake at 350°F for 20-22 minutes or until a cake tester or toothpick inserted comes out clean. Cool in pan until easy to handle, then transfer to a wire rack to cool completely.
- Meanwhile, prepare glaze. In a small bowl whisk together powdered sugar, vanilla and milk. Add additional powdered sugar or milk until desired consistency is reached. Drizzle glaze over cooled muffins.
- Store in an airtight container for up to several days.
Notes
Items used in this recipe:
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Oh these muffins look like a great breakfast! (or midnight snack when the kids are in bed!) I’m thinking Christmas morning!!
Thanks, Anna! I hope everyone enjoys them! :)
Hi Rachel! I recently found your blog and I love it so much! All of your recipes and photos look so fabulous! And these Glazed Gingerbread Muffins look and sound delicious! Perfect recipe for the holiday season! :) Great work!!
Thank you so much, Alia!
Finally, I found a muffin recipe which looks so simple, yet promising. My daughter loves to eat muffins and cant wait to try these anytime soon, good job! :)
I hope you both enjoy them!
Summer is really hanging on here. I have been dreaming of fall and all the things that it brings. Gingerbread muffins being one of them.. Today, I happened upon your recipe. The list of ingredients were quite short and your directions were simple to follow. I added pecans to The gingerbread batter and 1 tablespoon of butter to the glaze. I want to thank you so much for sharing this recipe. Today I had sweet memories of my grandmother who used to fix gingerbread muffins in the fall waiting for us after school. Again thank you for sharing!
I am so happy to hear they brought back such wonderful memories for you!
Amazing recipe! Any tips on not having the glaze melt the day after?
The glaze shouldn’t melt, unless you’re heating up the muffin. If that’s the case, there’s no preventing melting. You could keep a small jar of frosting to drizzle over freshly reheated muffins though.