Gingerbread Muffins

4.45 from 9 ratings

Prepare for rave reviews of "the best Christmas muffin" once you bake these bakery-style gingerbread muffins! Coated with a sweet vanilla glaze, they capture the essence of gingerbread cookies.

Prep Time10

Cook Time24

Rest Time15

Course: Breakfast

Cuisine: American

Keyword: gingerbread muffins

Servings: muffins

Author: Beth

Equipment

Ingredients

3 cups (360g) all-purpose flour
½ cup (100g) granulated sugar
½ cup (107g) brown sugar, packed
3 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup (118ml) unsulphured molasses
2 large eggs
¾ cup (180ml) vegetable oil
½ cup (118ml) milk

Vanilla Icing

1 cup (113g) powdered sugar
½ tsp vanilla extract
2 Tbsp heavy cream or milk

Instructions

In a mixing bowl combine the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Stir together and set aside.
3 cups (360g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1/2 cup (107g) brown sugar, packed, 3 tsp baking powder, 1 tsp salt, 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves
In a larger mixing bowl combine the molasses, eggs, vegetable oil, and milk. Stir to combine.
1/2 cup (118ml) unsulphured molasses, 2 large eggs, 3/4 cup (180ml) vegetable oil, 1/2 cup (118ml) milk
Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
For bakery style muffins, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 8-10 heaping tablespoons of batter. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 15-19 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.
Once they are cooled, dip the tops in glaze. In a small mixing bowl, combine the powdered sugar, vanilla extract and heavy cream or milk. Whisk until smooth. Dip each muffin and allow the glaze to set.
1 cup (113g) powdered sugar, 1/2 tsp vanilla extract, 2 Tbsp heavy cream or milk

Notes

For a richer and stronger gingerbread flavor, increase the ground ginger to 1 1/2 tsp, the ground nutmeg to 1 tsp and the ground cloves to 1/2 tsp.

Nutrition