Introduction

These Glazed Gingerbread Muffins are a perfect cozy treat for chilly days, packed with warm spices and a subtle sweetness. Topped with a tangy lemon or smooth vanilla glaze, they offer a delightful balance of flavors in every bite.

The image shows seven round muffins baked in a metal muffin tray, each muffin with a rich brown color and a cracked, textured top sprinkled with coarse sugar crystals. The muffins have a slightly domed shape and look moist and dense. The close-up foreground muffin is sharply focused, revealing its rough surface and sugar granules that glisten. The background muffins are softly blurred, giving depth to the image. The tray rests on a white marbled surface. 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

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 (220°C). 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 to combine 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 well combined.
Step 4: Add the brown sugar, sour cream, milk, and well-beaten egg to the molasses mixture. Mix until very well combined.
Step 5: Gradually add the molasses mixture to the flour mixture. Stir gently until just combined; be careful not to overmix. The batter will be thick and a little lumpy.
Step 6: Divide the batter evenly among the prepared muffin cups, filling each all the way to the top. Sprinkle with coarse sugar if desired for a crunchy topping.
Step 7: Place the muffins in the oven and bake for 5 minutes at 425°F. Without opening the oven, reduce the heat to 350°F (175°C) and continue baking for 11-14 minutes, or until a tester inserted in the center comes out clean. This temperature change helps create a nicely domed muffin top.
Step 8: Remove the muffins from the oven and let them cool in the pan for a few minutes. Then transfer to a wire rack to cool completely.
Step 9: For the lemon glaze, combine the powdered sugar and fresh lemon juice until creamy and your desired consistency is reached. Drizzle over the cooled muffins.
Step 10: Alternatively, for vanilla glaze, mix powdered sugar, milk, and vanilla extract until creamy. Drizzle on top of cooled muffins.

Tips & Variations

Use sour cream or yogurt at room temperature for moist muffins and a tender crumb.
For a spicier kick, add an extra ½ teaspoon of ground ginger or cinnamon.
Try using half whole wheat flour for a nuttier flavor and extra fiber.
The coarse sugar topping adds a lovely crunch – don’t skip it!
Both lemon and vanilla glazes work well; experiment to find your favorite.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, thaw if frozen and warm in a microwave or oven until heated through. Add glaze after reheating if preferred.

How to Serve

A close-up image of three brown muffins cooling on a silver wire rack above a white marbled surface, each muffin topped with a cracked textured crust covered in big sugar crystals and drizzled with white icing that partially runs down the sides; the muffins are rich and slightly rough on top with a moist look on the sides, showing a single-layer structure with the icing accentuating the textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use blackstrap molasses instead of dark molasses?

Blackstrap molasses has a much stronger, more bitter flavor that can overpower the muffins. It’s best to stick with un-sulphured or dark molasses for a balanced taste.

What if I don’t have sour cream or yogurt?

You can replace sour cream or yogurt with an equal amount of buttermilk or additional milk combined with a teaspoon of lemon juice or vinegar to add acidity.