Description
Cozy and spiced Glazed Gingerbread Muffins, perfect for the holiday season or a delightful pick-me-up.
Ingredients
Scale
- ¾ cup un-sulphured or dark molasses
- ½ cup unsalted butter (cut into smaller pieces)
- 2⅔ cup flour
- 2 tsp ground ginger
- 1½ tsp baking soda
- 1½ 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)
- ½ cup powdered sugar (for lemon glaze)
- 1–2 tbsp fresh squeezed lemon juice (to taste)
- ½ cup powdered sugar (for vanilla glaze)
- 1–2 tbsp milk (for vanilla glaze)
- ½ tsp vanilla extract (for vanilla glaze)
Instructions
- Preheat the oven to 425°F. Coat a muffin tray well with cooking spray.
- Combine the molasses and butter in a large glass bowl and microwave for a minute, or until the butter is melted. Stir to combine and set aside to cool.
- Whisk together the flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt until well combined in a large bowl.
- Add the brown sugar, sour cream, milk, and well-beaten egg to the molasses mixture. Mix until very well combined.
- Gradually add the molasses mixture to the flour mixture, folding until just combined. (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 for a delightful crunch.
- Place into the oven and bake for 5 minutes. Without opening the oven, reduce the heat to 350°F and continue to bake for 11-14 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack to finish cooling.
- Combine the powdered sugar and fresh lemon juice for the lemon glaze until creamy, adjusting to your desired consistency.
- Drizzle the lemon glaze over the cooled muffins, if desired. For a vanilla glaze, combine the powdered sugar, milk, and vanilla extract until creamy.
- Serve and enjoy!
Notes
Batter can be prepared the night before and refrigerated. These muffins freeze beautifully! Store in an airtight container at room temperature for up to three days, or in the fridge for a week.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg