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Glazed Gingerbread Muffins Recipe

Glazed Gingerbread Muffins Recipe
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★★★★★

4.9 from 4 reviews

These Glazed Gingerbread Muffins are a perfect blend of warm spices and sweet molasses, topped with a tangy lemon or creamy vanilla glaze. Soft and moist with a delightful crunchy sugar topping, they make a cozy treat for breakfast or an afternoon snack during the colder months.

Ingredients

Scale

Muffin Ingredients:

  • ¾ cup un-sulphured or dark molasses (avoid blackstrap 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

Lemon Glaze:

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

Vanilla Glaze (optional):

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

Instructions

  1. Preheat and Prepare: Preheat the oven to 425°F (218°C). Thoroughly coat a muffin tray with cooking spray to prevent sticking.
  2. Melt and Combine Molasses and Butter: In a large glass bowl, combine the molasses and unsalted butter. Microwave for about one minute or until the butter has melted completely. Stir well and set aside to cool slightly.
  3. Mix Dry Ingredients: In another large bowl, whisk together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt until evenly mixed.
  4. Combine Wet Ingredients: Add the brown sugar, sour cream (or plain yogurt), whole milk, and a well-beaten large egg into the cooled molasses and butter mixture. Mix until everything is fully incorporated.
  5. Combine Wet and Dry Mixtures: Gradually add the molasses mixture to the bowl with the dry ingredients, stirring gently until just combined. Avoid overmixing; the batter should be thick with a few lumps.
  6. Fill Muffin Tray and Add Topping: Divide the batter evenly among the prepared muffin cups, filling each all the way up to the top. Sprinkle coarse sugar over each muffin for a delightful crunchy topping.
  7. Bake – Stage One: Place the muffin tray in the oven and bake at 425°F for 5 minutes. This initial high heat helps create a beautiful muffin dome.
  8. Bake – Stage Two: Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for an additional 11-14 minutes. Check doneness by inserting a tester or toothpick into the center; it should come out clean.
  9. Cool: Remove the muffins from the oven and allow them to cool in the pan for a few minutes. Then transfer them onto a wire rack to cool completely.
  10. Prepare Lemon Glaze: In a small bowl, mix powdered sugar with fresh lemon juice, adding juice gradually until the glaze is creamy and reaches your preferred consistency.
  11. Apply Glaze and Serve: Drizzle the lemon glaze over the cooled muffins and serve. If you prefer, you can instead make a vanilla glaze by mixing powdered sugar, milk, and vanilla extract until creamy, then drizzling over the muffins.

Notes

  • Using dark molasses (not blackstrap) is key for the best flavor and sweetness.
  • Starting the baking at a higher temperature and then reducing it helps create a desirable domed muffin top.
  • Coarse sugar adds a crunchy texture on top—highly recommended for contrast and visual appeal.
  • Be careful not to overmix the batter to keep muffins tender and avoid toughness.
  • Both lemon and vanilla glaze options are delicious complements; choose one based on your flavor preference.
  • Room temperature ingredients help the batter combine better and yield consistent results.

Nutrition

Keywords: gingerbread muffins, molasses muffins, spiced muffins, holiday baking, lemon glaze, vanilla glaze, cozy breakfast recipe

Find it online: https://cheframiflavor.com/glazed-gingerbread-muffins-recipe/