Looking for an easy, festive breakfast option? These gingerbread muffins work up in just minutes, and will get you in the holiday spirit!
The former was used as a base, adapted to feature the warm gingerbread flavor of the latter, including the comforting spices of cinnamon, ginger, and cloves - as well as molasses.
As a big fan of gingerbread, my husband was kind of hovering over the oven, as the holiday aromas started emanating from it.
These muffins are great with a cup of coffee... or you could always double down on the theme, and serve enjoy a gingerbread latte with them!
Either way, this easy holiday recipe has already become one of my husband’s favorite things to eat on a cold winter morning!
Hope you also enjoy this new recipe!
This holiday recipe requires only a handful of pantry staples - whatever you don’t have on hand should be easy to find at any grocery store.
A few notes for you:
I use all purpose flour for these gingerbread muffins, and recommend you do, as well.
If you’re looking to make this more of a healthy gingerbread muffins recipe, you can substitute up to half of the flour with whole wheat flour.
Any more than that will need additional liquid and/or fat, though.
This recipe calls for both milk and butter (I use unsalted butter).
If you need to make dairy free muffins, you can use unsweetened almond milk, coconut milk, or soy milk, and either vegetable oil, coconut oil, or canola oil in place of the butter.
Rounding out this recipe, you will need:
.... I just don’t have anything to add about any of these ingredients
Sugar Topped Variation
For an easy option, you can sprinkle coarse sugar on top of the muffins BEFORE they go in the oven, and skip the glaze altogether.
I love using Pearl Sugar - it’s a large grain, crunchy sugar that’s fantastic for sprinkling on baked goods.
... it’s a great addition to any pantry!
How to Make Gingerbread Muffins
The full recipe is in the recipe card at the end of this post, here is the visual walk-through!
Make the Muffins:
Preheat oven temperature to 375 F. Line a 12 cavity regular muffin pan with muffin liners, or spray with baking spray.
In a large mixing bowl, combine flour, brown sugar, baking powder, spices, salt, and baking soda. Set this bowl of dry ingredients aside.
Add wet ingredients mixture all at once to the flour mixture.
Stir just until moistened (batter should be lumpy.)
It’s generally overkill, AND can overwork the batter. Overbeating the batter develops the gluten, and can make for tough muffins. Best to handle it as little as possible!
I like to use a cookie scoop / ice cream scoop for this.
Let the muffins bake in the 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick / knife / cake tester inserted into the center of each muffin comes out clean.
Make the Vanilla Glaze:
In a small bowl or 2 cup measure, whisk together the butter, vanilla extract, and salt until smooth.
Add about half the powdered sugar, a little at a time.
Once half of the powdered sugar is incorporated, add 2 tablespoons water, whisking until smooth.
Add remaining powdered sugar, whisking until smooth. You want it VERY thick, but you can add extra water if you need.
Remove muffins from muffin cups; drizzle muffin tops with glaze.
Best served at room temperature or warmed - cold muffins are DRY muffins!
More Christmas Treats
Looking for more inspiration for your holiday goodies tray? Breakfast, sweet snack or dessert, here are a delicious recipes for you!
Candied Orange Slices
Candy Cane Biscotti
Creme de Menthe Nanaimo Bars
Eggnog Sticky Buns
Festive Easy Fudge
Gluten-Free Candy Cane Cookies
Gluten Free Fruitcake
Gluten-Free Fruitcake Cookies
Gluten Free Gingerbread Cookies
Keto Candy Cane Cookies
Pecan Pie Cookies
Traditional Eggnog Mousse
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- 2-¼ cups All-Purpose Flour
- ⅔ cup Brown Sugar packed
- 2 tsp. Baking Powder
- 2 teaspoon Ground ginger
- 1 ½ teaspoon Cinnamon
- ¾ teaspoon Salt
- ¼ teaspoon Baking Soda
- ¼ teaspoon Ground cloves
- 2 Large Eggs lightly beaten
- ¾ cup Milk
- ½ cup Butter melted and cooled
- ⅓ cup Molasses
- 2 tsp. Vanilla Extract
- 2 tablespoon Butter softened
- 2 teaspoon Vanilla extract
- pinch Salt
- 2 cups Confectioners / Icing / Powdered Sugar
- 2 Tablespoon Water
- Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
- In a large bowl, combine flour, brown sugar, baking powder, spices, salt, and baking soda. Set aside.
- In another bowl, combine eggs, milk, melted butter, molasses and vanilla extract. Add egg mixture all at once to the flour mixture.
- Stir just until moistened (batter should be lumpy.)
- Divide batter between 12 prepared muffin cups, filling each to almost full.
- Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes, while you make the glaze:
- Whisk together the butter, vanilla extract, and salt until smooth.
- Add about half the powdered sugar, a little at a time.
- Once half of the powdered sugar is incorporated, add 2 tablespoon of water, whisking until smooth.
- Add remaining powdered sugar, whisking until smooth. You want it VERY thick, but you can add extra water if you need.
- Remove muffins from muffin cups; drizzle with glaze, and serve warm!