Warm fluffy gingerbread muffins topped with a sweet vanilla glaze ~ this recipe is the perfect not too spicy gingerbread we can’t get enough of this time of year.
During the lead up to the holiday season I definitely find myself baking more breakfast treats than usual. It sets the festive mood for the whole day. And when you have these gingerbread muffins in the oven your kitchen will smell like Christmas!
gingerbread muffin ingredients
Because this recipe uses oil, you do not have to think ahead to bring your ingredients at room temp. Out of the fridge is fine for the milk and eggs.
- I made these muffins with all purpose flour but you can use a good all purpose gluten free baking mix if you like.
- I use brown sugar but you can use granulated sugar if that’s all you’ve got. These muffins are sweet, but not as sweet as cupcakes.
- vegetable oil
- molasses is the ingredient that makes gingerbread gingerbread. There are different types of molasses, ranging from mild to robust, and you can use any of them, but be sure to avoid blackstrap, which is so strong it tastes bitter.
- spices: ginger, nutmeg, cloves, cinnamon
- baking powder, baking soda, and salt
for the glaze
I love the little extra glam the glaze gives these gingerbread muffins, but a shower of powdered sugar will work as well.
- powdered sugar
- I flavored my glaze with vanilla, but lemon is another classic combination with gingerbread, so use lemon juice in place of the milk, if you like.
how to glaze gingerbread muffins the easy way
I love to dunk my muffins! That is, dip them headfirst into the glaze, and pull straight back up, letting the excess drip off for a second before flipping them over and setting on a rack. Do this while the muffins are still a bit warm, but not hot or the glaze will sink right in. The glaze will look shiny and white at first, but will dry down to a translucent matte finish.
why we love this recipe
I had to work though a few different recipes to get to this one and a finally nailed what I was going for: soft, moist, muffins with a not too spicy flavor and a wonderful holiday warmth. They’re high risers, with a tempting crackly top, and the oil based recipe means they’re quick and easy to prep. They can be served with or without the glaze. Sometimes I’ll just sift powdered sugar over the top for a more rustic gingerbread muffin.
more glazed gingerbread recipes
There’s really nothing more evocative of the holidays than gingerbread, and I’ve got lots of recipes on the site to choose from. I particularly love the effect of a translucent glaze over golden gingerbread cakes and cookies.
- muffin pan
- parchment muffin liners
- Preheat oven to 375F. Fill muffin pan with paper liners.
- Whisk together the dry ingredients in a medium bowl.
- In a large bowl, whisk the wet ingredients together until well blended.
- Add the dry ingredients to the wet, and whisk until just blended and no streaks of flour remain. Don't over beat: small lumps are fine.
- Fill 12 muffin cups and bake for 20-25 minutes. The muffins will be risen and starting to crack on the surface. If they are still wobbly to the touch, and the cracks look very wet, bake a little longer.
- Let the muffins cool on a rack while you make the glaze. Stir together the powdered sugar, milk or half and half, and vanilla to make a glaze. If you need to thin it a bit, add more liquid. It should be thick but still drizzle from your spoon.
- While the muffins are still a bit warm, dunk each one headfirst into the glaze, pull back up and let some of the excess glaze drip off. Then flip the muffin over and set on a rack.
- Once the glaze sets up you can enjoy.
- Ovens vary greatly, so I recommend an oven thermometer to be sure of the temperature each time you bake. Always check your muffins on the early side.