Gingerbread Muffins taste just like the cookies but softer
bakingwithtradition.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a way for websites to earn advertising revenues by advertising and linking to recommended products. Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
These quick and easy gingerbread muffins with some homemade gingerbread spice and a simple glaze up top are a festive way to do breakfast in the Christmas season.
We have a saying in our house that cookies for breakfast is unthinkable, but cake is totally permissible. I realize how ridiculous that is, but that’s the way it is. Thankfully while these muffins are indeed a sweet treat, we’re still a shade under full on cake.
My daughter and I went to our favorite local bakery with my Mom this past week. They had their version of gingerbread muffins on display and it occurred to me what a nice idea that was. It didn’t take me long to cook up my own version.
The best thing about these muffins like all muffins is that you can mix up the batter in almost the time it takes for the oven to preheat! So let’s mix!
Gingerbread Muffins
Why these muffins are the perfect thing on a snowy morning
- Cozy gingerbread spice: It’s true that warm spices keep you warm and toasty on cold days. Gingerbread is one of those remedies that’s been around since medieval times as the spices have anti-microbial, anti-viral, and anti-bacterial properties. Nobody needs colds in winter, and gingerbread is certainly nicer to eat than a shot of fire cider (though I love that too).
- Snowy glaze: the thick glaze looks like a snow covered hill!
- Quick: With only a 1 minute glaze to make, these muffins are pretty much a mix and go operation. If you’ve got houseguests for Christmas, these are a quick and easy offering you can put out with almost no work.
Ingredients for Gingerbread Muffins
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Buttermilk (homemade buttermilk is best)
- Molasses
- Brown sugar
- Eggs
- Butter
- Gingerbread spice
- Cinnamon (for added cinnamon flavor)
- Ginger (for added ginger flavor)
Glaze
- Powdered sugar
- Milk
- Vanilla extract or vanilla paste
- gingerbread spice
Places you can take your awesome muffins
- Work: Make friends with people you work with for way cheaper than a donut run.
- Christmas brunch: You can make these before everyone is ready to head out the door for a holiday breakfast with family or friends.
- School lunches: These are a less trashy dessert that still feels like a treat.
- Book club: They look like cupcakes but they won’t give you that “I ate a whole cupcake” feeling.
- Church gatherings: Muffins like these are always appreciated by the youth leaders at our Awana club. The muffins definitely offer some quick energy for running after Cubbies!
Ways to change up your gingerbread muffins
- Rum icing: swap in 1 teaspoon of spiced rum instead of the vanilla extract for a different flavor that compliments the spices.
- Honey: use honey instead of the molasses for a lighter flavor. Honey is a very common choice in European style gingerbread recipes, and it would be no less delicious here.
- Candied orange or ginger: Chop in a little candied orange or crystallized ginger to add some extra texture and bolder flavors.
- Streusel: skip the glaze and instead top them with Baking With Tradition’s favorite crumb topping of all time.
Gingerbread Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Cozy gingerbread spiced muffins with a simple vanilla glaze that are perfect for a snowy morning or a Holiday breakfast when you’re short on time.
Ingredients
Muffin batter
- 2 cups flour (260 g)
- 2 Tablespoons brown sugar (27 g)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons gingerbread spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup butter (67 g)
- 6 tablespoons buttermilk (89 mL)
- 1/4 cup molasses or honey (84 g)
- 2 large eggs
Glaze
- 1 cup powdered sugar (120 g)
- 1 Tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon gingerbread spice (optional)
Instructions
Make the batter
-
- Preheat the oven to 375 F (190 C). Place muffin liners in a 12 cavity muffin tin.
- Stir the flour with the brown sugar, baking powder, baking soda, salt, gingerbread spice, cinnamon and ginger in a mixing bowl.
- Melt the butter in a small pan. Whisk in the eggs, molasses, and buttermilk.
- Pour the wet ingredients over the flour and mix just until the flour disappears.
- Divide the batter among the muffin cups.
- Bake the muffins for 20 minutes until the tops spring back when you touch them in the middle and a toothpick inserted into the middle comes out clean. Turn out the muffins onto a wire rack to cool.
Make the glaze
- Mix the glaze ingredients together in a small bowl.
- Dip the warm muffins into the glaze in a thick layer. Set the muffins aside to give time for the glaze to set.
- Muffins are best eaten the same day they’re made. If you want to work ahead, freeze the muffins without the glaze in a plastic bag. Reheat the frozen muffins at 350 for about 10-15 minutes. From there you can glaze the muffins.
Notes
Boost the flavor: chop in about 1/4 cup of either candied orange peel for added bittersweet flavor or crystallized ginger for some added spice.
Rum it up: for a different flavor, use spiced rum in place of the vanilla extract in the glaze. Rum has a sweet complex flavor that suits warm spices perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Morning breads
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 196
- Sugar: 17.1 g
- Sodium: 175.2 mg
- Fat: 5.1 g
- Carbohydrates: 34.1 g
- Protein: 3.6 g
- Cholesterol: 42 mg
