Gingerbread Muffins Glazed

Featured in Sweet Creations and Baking Adventures.

Bake these soft and flavorful muffins for a cozy, festive kick. The spices—ginger, nutmeg, and cinnamon—shine through, paired with the bold tang of lemon glaze or sweet vanilla drizzle. They bake quick, topping off with a delicate crunch from sugar. Using easy pantry staples like molasses, brown sugar, and milk, these muffins are fuss-free but pack serious flavor. Serve them warm or cooled, and watch them disappear at breakfast or holiday brunches.

Rana
Updated on Sat, 17 May 2025 22:34:03 GMT
Soft Gingerbread Muffins with Lemon Glaze Pin it
Soft Gingerbread Muffins with Lemon Glaze | flavorsenthusiasts.com

My kitchen turns into a holiday wonderland when I make these spiced gingerbread muffins topped with zesty lemon glaze. The scent of spices and sweet molasses fills the air, making these soft treats my go-to breakfast during the holidays - they're always gone before you know it!

I first whipped up these muffins one cold December when friends showed up unexpectedly and I wanted something festive but easy to serve. The mix of molasses with warm spices worked such wonders that I can't imagine winter without them now.

What You'll Need

  • Unsulphured molasses: This gives your muffins that real gingerbread taste and keeps them moist. I find Grandma's brand works great. Don't use blackstrap - it's way too strong.
  • Butter: Makes everything richer and softer. Go with unsalted so you can control how much salt goes in.
  • Ground ginger: The key to that gingerbread warmth. Sadly, fresh ginger won't work the same way here.
  • Cinnamon, cloves, and nutmeg: This trio brings that festive flavor that makes everyone smile.
  • Sour cream: Adds moisture and a bit of tang to balance the sweetness. Let it sit out so it mixes in better.
  • Coarse sugar: Sprinkle on top for a nice crunch against the soft inside.
  • Fresh lemon juice: Brightens up the glaze and cuts through the rich flavors.

Making Your Muffins

Get Your Molasses Base Ready:
Put molasses and chunks of butter in a big microwave-safe bowl. Heat for around a minute until the butter's completely melted. Mix well and let it cool a bit. This starts the flavor journey of your muffins.
Combine Your Dry Stuff:
In another big bowl, stir together flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt until they're all mixed up. Getting this right means every bite has the perfect amount of spice. Remember to spoon your flour into the measuring cup instead of dipping it in.
Blend Your Wet Things:
Take your cooled molasses mix and add brown sugar, sour cream, milk, and a well-beaten egg. Stir until everything's smooth. Using room temperature stuff stops the butter from hardening up again and helps everything mix nicely.
Put Wet and Dry Together:
Slowly add your molasses mixture to your flour mixture, folding gently just until combined. Your batter should be thick with some lumps - that's perfect! Don't mix too much or your muffins will turn out tough. Stop as soon as you can't see any dry flour.
Load Up Your Muffin Pan:
Divide your batter evenly among greased muffin cups, filling them all the way up. Filling them high helps create those pretty domed tops. Sprinkle each with coarse sugar for a sweet crunch that works so well with the soft middle.
Nail the Baking Part:
Start at 425°F for just 5 minutes, then turn down to 350°F without opening your oven. Keep baking for 11-14 more minutes until a toothpick comes out clean. This temperature trick is how you get those perfect rounded tops - the high heat makes them rise fast.
Whip Up Your Glaze:
Mix powdered sugar with fresh lemon juice until it's pourable but still thick. The bright lemon works amazingly with the deep molasses flavor. Make sure your muffins are totally cool before adding the glaze or it'll just run off.
Easy Glazed Gingerbread Muffins. Pin it
Easy Glazed Gingerbread Muffins. | flavorsenthusiasts.com

The molasses is my favorite part of this recipe - it takes me back to baking with my grandma during the holidays. She always had molasses cookies ready, and these muffins bring that same sweet memory but in a breakfast treat my kids now look forward to every December.

Keeping Them Fresh

These gingerbread muffins actually get better with time as the flavors blend together. Keep them in a sealed container at room temperature for up to 3 days and they'll stay nice and moist. If you want to keep them longer, put them in a freezer container with parchment between layers and freeze for up to 3 months. Let them thaw overnight and warm them for 10 seconds in the microwave before eating to make them taste freshly baked.

Smart Swaps

The classic gingerbread flavors are amazing, but you can switch things up too. Try Greek yogurt instead of sour cream for extra protein. If you can't do dairy, use coconut oil instead of butter and any plant milk with a tablespoon of lemon juice to replace the sour cream. Not a huge fan of strong molasses? Use half molasses and half maple syrup for a lighter gingerbread taste.

Ways To Enjoy

These muffins work best as part of a holiday breakfast with fresh fruit and hot coffee. Want to make them into dessert? Warm them up and add a scoop of vanilla ice cream with extra glaze drizzled on top. They go great with spiced chai or ginger tea in the afternoon. For a special holiday treat, make them on Christmas Eve so they're ready to eat while opening presents in the morning.

The Story In Each Bite

Gingerbread goes way back to Medieval Europe when people valued ginger for its taste and health benefits. The mix of ginger, molasses, and warm spices has been a winter favorite for hundreds of years, especially in German and British holiday traditions. These muffins are an American twist on that old tradition, keeping those classic flavors but making them into an easy breakfast perfect for busy holiday mornings.

A muffin with a white glaze on top. Pin it
A muffin with a white glaze on top. | flavorsenthusiasts.com

Frequently Asked Questions

→ Is blackstrap molasses okay for this?

It’s best to stick with regular unsulphured molasses. Blackstrap has a strong, bitter taste that might overpower the muffins.

→ What’s the trick for perfectly risen muffins?

Bake at 425°F first for five minutes. Then lower to 350°F so they puff up beautifully with rounded tops.

→ What’s a good swap for sour cream?

If you’re out of sour cream, plain yogurt works just as well, keeping that creamy texture with slight tartness.

→ Can these muffins go in the freezer?

Definitely! After cooling, pop them into airtight bags or containers. Freeze for up to three months, reheating when needed.

→ How do I fix the glaze if it’s too thick?

Mix in small amounts of lemon juice or milk until you get a smooth, pourable consistency. Slowly does it!

Gingerbread Muffins Glazed

Spicy, tender muffins with a lemony glaze.

Prep Time
10 Minutes
Cook Time
18 Minutes
Total Time
28 Minutes
By: Rana

Category: Desserts & Pastry

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Muffin Mix

01 ½ cup sour cream or plain yogurt, brought to room temp
02 ½ cup milk, room temp
03 1½ teaspoons ground cinnamon
04 1 large egg, room temp
05 ½ teaspoon ground cloves
06 ¼ teaspoon nutmeg
07 ½ teaspoon salt
08 ¾ cup unsulphured molasses or dark molasses
09 ½ cup unsalted butter, chopped into smaller bits
10 2 teaspoons ground ginger
11 2⅔ cups regular flour
12 1½ teaspoons baking soda
13 ½ cup packed brown sugar
14 Optional: Coarse sugar for sprinkling on the tops

→ Lemon Drizzle

15 ½ cup powdered sugar
16 1 to 2 tablespoons fresh-squeezed lemon juice (adjust to your taste)

→ Vanilla Topping (Optional Alternative)

17 ½ cup powdered sugar
18 1 to 2 tablespoons milk
19 ½ teaspoon vanilla essence

Instructions

Step 01

Set your oven to 425°F (220°C) and make sure your muffin tray is sprayed with nonstick spray.

Step 02

Put the molasses and butter into a microwave-safe bowl. Heat for 60 seconds or until the butter melts, then stir it and let it cool off slightly.

Step 03

Use a big bowl to mix together flour, salt, nutmeg, ground ginger, baking soda, cinnamon, and cloves. Stir thoroughly.

Step 04

Whisk the brown sugar, milk, egg, and sour cream into the cooled molasses mix. Stir until smooth.

Step 05

Pour the wet mixture into your bowl with the dry ingredients. Stir gently until things just come together, being careful not to overdo it. It'll be a thick, lumpy batter.

Step 06

Spoon the batter into your muffin tin, filling each one right up to the top. Sprinkle coarse sugar over them if you like.

Step 07

Bake in the preheated oven for 5 minutes. Without touching the oven, lower the heat to 350°F (175°C) and bake for 11-14 minutes. They're ready when a toothpick poked in the middle comes out clean.

Step 08

Let the muffins sit in the tray for a few minutes, then move them to a wire rack to cool completely.

Step 09

Mix fresh lemon juice gradually into powdered sugar until it turns into a smooth, creamy glaze.

Step 10

Drizzle the lemon glaze over your cooled muffins, or use the vanilla glaze instead by mixing powdered sugar, milk, and vanilla extract your way.

Notes

  1. Starting with higher heat makes your muffins nice and tall.
  2. Coarse sugar gives a tasty crunch on top of each muffin.
  3. Room temperature eggs, milk, and yogurt make mixing smoother.

Tools You'll Need

  • Muffin tin

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Uses dairy (milk, sour cream/yogurt, and butter)
  • Includes gluten due to flour
  • Eggs are part of the ingredients

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 210
  • Total Fat: 8.5 g
  • Total Carbohydrate: 30.5 g
  • Protein: 2.8 g