Moist gingerbread muffins with a sweet vanilla glaze. Recipe from @bakedbyrachel
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Glazed Gingerbread Muffins

Moist homemade gingerbread muffins with a sweet vanilla glaze. A flavorful option for breakfast or snack and a must make for Christmas morning!
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Breakfast
Servings: 6 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


  • 6 Tb powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tb milk


  • 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. 


An original recipe from Baked by Rachel