Gingerbread Muffin Recipe

Side shot of a gingerbread muffin, with a plate of muffins in the background.

5 from 1 vote

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!

Course Snack

Cuisine American

Keyword gingerbread muffins

Prep Time 15

Cook Time 23

Total Time 38

Servings muffins

Calories 360kcal

Author Sue Ringsdorf

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 canola oil, molasses, sour cream, milk, eggs, and vanilla. Mix well.
1/2 cup canola oil, 1/2 cup molasses, 1/2 cup sour cream, 1/2 cup milk, 2 large eggs, 2 teaspoons vanilla
In another bowl, combine the dry ingredients – the flour, brown sugar, baking soda, kosher salt, cinnamon, ginger, and ground cloves. Mix well.
2 ¾ cups all-purpose flour, 3/4 cup brown sugar, 1 ½ teaspoon baking soda, 1/2 teaspoon kosher salt, 1 ½ teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon cloves
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.
1 Tablespoon unsalted butter, 3 Tablespoons half and half, 2 teaspoons vanilla, 1 teaspoon cinnamon, 3 cups powdered sugar
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.

Nutrition