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Gingerbread Muffins

Irresistibly Moist Gingerbread Muffins for Cozy Holidays

Delight in these Moist Gingerbread Muffins, a perfect holiday treat brimming with spicy flavors and a creamy vanilla glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Using whole wheat flour can give a heartier texture.
  • 1 teaspoon Baking Soda Acts as a leavening agent for fluffy muffins.
  • 2 teaspoons Ground Ginger Adjust for more heat or swap with allspice.
  • 1 teaspoon Ground Cinnamon Nutmeg can introduce a lovely twist.
  • 1/2 teaspoon Salt Sea salt or kosher salt works well.
  • 1/2 cup Unsalted Butter Vegetable oil can be used for a dairy-free option.
  • 1 cup Granulated Sugar Consider brown sugar for extra moisture.
  • 2 Large Eggs You can opt for an egg replacer for vegan muffins.
  • 1/2 cup Molasses Maple syrup can be a sweeter alternative.
  • 1/4 cup Cold Water Helps achieve perfect batter consistency.
  • Non-stick Baking Spray Alternatively, use paper muffin liners.
For the Topping
  • 1 cup Gingerbread Cookies Crumble store-bought or homemade cookies.
  • 1/2 cup Mini Chocolate Chips Optional for a lighter version.
For the Vanilla Glaze
  • 1 cup Confectioners Sugar Consider coconut sugar for a healthier option.
  • 2 tablespoons Whole Milk Any dairy or non-dairy milk is fine.
  • 1 teaspoon Pure Vanilla Paste Vanilla extract can be used if needed.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • stand mixer
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Plastic Bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare your muffin tin with paper liners and non-stick spray.
  2. Crush the gingerbread cookies in a sealable bag and combine with mini chocolate chips for the topping.
  3. In a large mixing bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
  4. Cream butter and sugar until fluffy, then add eggs one at a time, followed by molasses.
  5. Gradually mix dry ingredients into wet while adding cold water until smooth.
  6. Fill muffin cups three-quarters full and sprinkle the topping over each.
  7. Bake for 25 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack.
  9. For the glaze, whisk confectioners sugar, milk, and vanilla until smooth.
  10. Drizzle the glaze over cooled muffins and serve.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Use room temperature butter for better mixing and fresh spices for optimal flavor.

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