
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.

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.

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!