Dessert

Glazed Gingerbread Muffins Recipe

ByRafael Mansero November 22, 2025November 22, 2025

Introduction

These Glazed Gingerbread Muffins offer a perfect blend of warm spices and a moist texture, ideal for cozy mornings or festive gatherings. Topped with a bright lemon or creamy vanilla glaze, they provide a delightful balance of flavors that will keep you coming back for more.

The image shows a close-up of freshly baked chocolate muffins still in a metal muffin tray, with eight muffins visible; each muffin is dark brown and has a cracked top covered with large, sparkling sugar crystals that add texture and a slight shine. The muffins have a dome-shaped top that rises above the tray's edges, showing a rough yet soft texture. The tray and muffins rest on a white marbled surface, and a yellow and white cloth can be seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup un-sulphured or dark molasses (do not use blackstrap; Grandma’s brand is a good choice)
½ cup unsalted butter, cut into smaller pieces
2⅔ cups 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 (optional)

Lemon Glaze:

½ cup powdered sugar
1-2 tbsp fresh squeezed lemon juice, to taste

OR Vanilla Glaze:

½ cup powdered sugar
1-2 tbsp milk, to taste
½ tsp vanilla extract

Instructions

Step 1: Preheat the oven to 425°F. Coat a muffin tray well with cooking spray.
Step 2: In a large glass bowl, combine the molasses and butter. Microwave for about one minute or until the butter is melted. Stir well and set aside to cool.
Step 3: In another large bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, nutmeg, and salt until evenly mixed.
Step 4: Add the brown sugar, sour cream, milk, and well-beaten egg to the cooled molasses mixture. Mix until fully combined.
Step 5: Gradually add the molasses mixture into the flour mixture, stirring gently just until combined. Avoid overmixing; the batter will be thick and slightly lumpy.
Step 6: Divide the batter evenly among the prepared muffin cups, filling each all the way to the top. Sprinkle coarse sugar on top for a crunchy finish, if desired.
Step 7: Bake in the preheated oven for 5 minutes. Without opening the oven, reduce heat to 350°F and continue baking for another 11-14 minutes, or until a toothpick inserted into the center comes out clean. This two-step baking creates a nicely domed muffin.
Step 8: Remove muffins from the oven and let them cool in the pan for a few minutes. Transfer to a wire rack to cool completely.
Step 9: For lemon glaze, mix powdered sugar with fresh lemon juice until smooth and creamy. Drizzle over cooled muffins.
Step 10: To make vanilla glaze, combine powdered sugar, milk, and vanilla extract until creamy. Drizzle over cooled muffins as an alternative.
Step 11: Serve and enjoy these warmly spiced muffins with your preferred glaze.

Tips & Variations

Use room temperature ingredients to ensure the batter blends smoothly and the muffins rise properly.
For a dairy-free option, substitute sour cream and milk with coconut yogurt and almond milk.
Adding a handful of chopped crystallized ginger can enhance the ginger flavor and add texture.
Sprinkling coarse sugar on top before baking adds a delightful crunchy crust.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months; thaw at room temperature before glazing and serving. Reheat muffins briefly in the microwave or oven for a warm treat.

How to Serve

This image shows a close-up of several round chocolate muffins in a metal baking tray. Each muffin has a cracked top with a dark brown, moist texture and is covered with sparkling coarse sugar crystals, giving a crunchy appearance. The muffins are evenly spaced in the tray, resting on a white marbled surface. The overall look is warm and freshly baked. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of brown sugar?

Brown sugar adds moisture and a subtle molasses flavor that enriches the muffins, but you can substitute with granulated sugar if needed. Expect a slightly different texture and sweetness level.

Why do I start baking at a high temperature and then lower it?

Beginning at a higher temperature helps the muffins rise quickly, creating a domed top. Lowering the temperature mid-bake ensures they cook through without burning or drying out.