Gingerbread Muffin Recipe
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This Gingerbread Muffin Recipe yields a moist muffin with robust flavors, combining molasses, cinnamon, ginger, and cloves. These are topped with a delicious cinnamon icing, and are the epitome of Christmas flavors. A must-make!
Strong, robust flavors are my favorites, which is why I also love some Soft and Chewy Gingerbread Cookies. Pair these with some Cozy Caramel Lattes, and your day will be made!
Gingerbread Muffins
Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woolen mittens
Brown paper packages tied up with strings
These are a few of my favorite things
It truly is the most wonderful time of the year. I love Christmas time for so many reasons. The cozy, sweater-wearing, chilly days. Gift giving, party drinks, on-line shopping (ha!), and the holiday music. Oh, and let’s not forget about the cookies, candies, cakes, and cupcakes!
These are some of my favorite things!
These muffins? YES. After one bite, you’ll have that holiday feeling. These muffins really are the epitome of Christmas!
Ingredient Notes
- Molasses – Use unsulphured molasses. This is the STAR ingredient!
- Spices – Cinnamon, ginger, and cloves are also a requirement.
- Dairy – A great combo of sour cream and milk adds flavor and texture to these muffins.
- The icing – A simple cinnamon icing adds the perfect topper to these muffins. Don’t skip it!
How to make Gingerbread Muffins
Step 1
Combine the wet ingredients. In a mixing bowl, combine the wet ingredients – the canala oil, molasses, sour cream, milk, eggs, and vanilla. Mix well.
Step 2
Combine the dry ingredients. In another bowl, combine the dry ingredients – the flour, brown sugar, baking soda, kosher salt, cinnamon, ginger, and ground cloves. Mix well.
Step 3
Combine. Add the dry ingredients to the wet, and stir until just combined.
Step 4
Add to muffin tins. Add the muffin batter to a muffin tin lined with parchment paper liners. Fill them almost to the top.
Step 5
Bake. Bake muffin in a preheated 350 degree oven for approximately 22-25 minutes, or until just done in the center. Don’t over-bake! Remove muffins to a cooling rack.
Step 6
Make icing. In a bowl, combine the melted butter, half and half, vanilla, cinnamon, and sifted powdered sugar. Mix very well.
If the icing is too thin, add more powdered sugar. If it’s too thick, add some milk a few drops at a time.
Sifting the powdered sugar before adding it to the icing will make it far smoother. I highly recommend it!
Step 7
Add icing to muffins. When muffins are cool, use a spoon to add the icing to the top. Let the muffins sit until the icing sets.
Recipe FAQs
Molasses is a thick syrup that is produced during the sugar-making process.The syrup is a by-product after the sugar is extracted, and each cycle produces molasses with varying color and sweetness.
I normally use a medium molasses, which has less sugar than light molasses and more than dark molasses (or blackstrap – which can be bitter).
These can be stored in an airtight container on your countertop for several days.
I recommend freezing these muffins without the icing. Add the icing after you thaw them out. These will stay fresh in your freezer for up to three months.
Other holiday treats
Are you planning a holiday party this year? Going to a cookie/treats exchange? I have SO MANY ideas for you to try. Let’s bake!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Gingerbread Muffin Recipe
Ingredients
For the muffins:
- 1/2 cup canola oil
- 1/2 cup molasses – unsulphured
- 1/2 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons vanilla
- 3/4 cup brown sugar
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 ½ teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon cloves
For the icing:
- 1 Tablespoon unsalted butter – melted
- 3 Tablespoons half and half
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 3 cups powdered sugar – or enough for a nice consistency
Instructions
For the muffins:
- In a mixing bowl, combine the wet ingredients – the canala oil, molasses, sour cream, milk, eggs, and vanilla. Mix well.
- In another bowl, combine the dry ingredients – the flour, brown sugar, baking soda, kosher salt, cinnamon, ginger, and ground cloves. Mix well.
- Add the dry ingredients to the wet, and stir until just combined.
- Add the muffin batter to a muffin tin lined with parchment paper liners. Fill them almost to the top.
- Bake muffin in a preheated 350 degree oven for approximately 22-25 minutes, or until just done in the center. Don’t over-bake! Remove muffins to a cooling rack (after they sit for a few minutes).
- Continue with remaining muffins.
For the icing:
- In a bowl, combine the melted butter, half and half, vanilla, cinnamon, and sifted powdered sugar. Mix very well.
- If the icing is too thin, add more powdered sugar. If it’s too thick, add some milk a few drops at a time.
- When muffins are cool, use a spoon to add the icing to the top. Let the muffins sit until the icing sets.
Notes
- Sifting the powdered sugar before adding it to the icing will make it far smoother. I highly recommend it!
- These can be stored in an airtight container on your countertop for several days.
- I recommend freezing these muffins without the icing. Add the icing after you thaw them out. These will stay fresh in your freezer for up to three months.
YUM! These muffins look delicious and just perfect for Christmas ♥
Thanks so much Natalie!! 🙂
Perfect with coffee or as a snack.