Description
These Glazed Gingerbread Muffins are delightfully moist with warm spices and a sweet molasses base, topped with a zesty lemon or classic vanilla glaze for a perfect holiday treat or year-round indulgence. Baked for a fluffy dome and a crunchy sugar top, they offer a comforting combination of flavors and textures.
Ingredients
Scale
Muffin Ingredients:
- ¾ cup un-sulphured or dark molasses (Grandma’s brand recommended)
- ½ cup unsalted butter, cut into smaller pieces
- 2⅔ cups all-purpose 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
Vanilla Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk, to taste
- ½ tsp vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat your oven to 425°F (220°C) and thoroughly coat a muffin tray with cooking spray to prevent sticking.
- Melt molasses and butter: In a large glass bowl, combine molasses and butter, microwaving for about a minute until the butter is fully melted. Stir well and allow to cool slightly.
- Mix dry ingredients: In a separate large bowl, whisk together flour, ground ginger, baking soda, cinnamon, cloves, nutmeg, and salt until evenly combined.
- Combine wet ingredients: To the cooled molasses mixture, add brown sugar, sour cream (or yogurt), milk, and the well-beaten egg. Mix until completely blended.
- Incorporate dry and wet mixtures: Gradually add the wet molasses mixture to the dry flour mixture, stirring until just combined. Avoid overmixing; the batter should be thick and slightly lumpy.
- Fill muffin tin and add coarse sugar: Divide the batter evenly among the muffin cups, filling each to the top. Sprinkle the tops with coarse sugar if desired for a crunchy finish.
- Bake muffins with temperature adjustment: Place muffins in the oven and bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) without opening the door and continue baking for an additional 11–14 minutes, or until a toothpick inserted into the center comes out clean. This method helps create a domed muffin top.
- Cool muffins: Remove muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Prepare lemon glaze: Mix powdered sugar with fresh lemon juice until you achieve a creamy consistency. Adjust lemon juice to your preferred taste.
- Prepare vanilla glaze (optional): Alternatively, combine powdered sugar, milk, and vanilla extract until creamy, adjusting milk to desired consistency.
- Glaze and serve: Drizzle your choice of glaze over the cooled muffins. Serve immediately and enjoy the rich, spiced flavors with a sweet finishing touch.
Notes
- Using un-sulphured or dark molasses is essential; do not use blackstrap molasses for this recipe.
- Do not overmix the batter; a few lumps are fine and contribute to a tender muffin texture.
- The initial high-temperature baking followed by lowering the heat helps create a beautifully rounded muffin top.
- Coarse sugar sprinkled on top adds a delightful crunch and sweetness contrast.
- You can substitute sour cream with plain yogurt of similar consistency if preferred.
- If you prefer a different glaze, the lemon and vanilla options both complement the gingerbread flavors well.
- Let muffins cool completely before glazing to ensure the glaze sets properly.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: gingerbread muffins, molasses muffins, holiday muffins, spiced muffins, glazed muffins, lemon glaze, vanilla glaze, cozy muffins
