Go Back
Gingerbread Muffins with Lemon Glaze Recipe

Gingerbread Muffins with Lemon Glaze

If you're looking for a festive treat that perfectly balances warmth and brightness, look no further than these Gingerbread Muffins with Lemon Glaze. Infused with the rich spices of ginger, cinnamon, and cloves, these muffins are a delightful nod to classic gingerbread cookies, but with a fluffy, moist twist.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Gingerbread Muffins
  • 1.5 cups all-purpose flour provides structure
  • 1 tsp baking powder helps muffins rise
  • 1 tsp baking soda adds fluffiness
  • 1 tsp ground ginger signature flavor
  • 1 tsp ground cinnamon adds warmth
  • 0.5 tsp ground cloves enhances ginger flavor
  • 0.5 tsp salt balances sweetness
  • 0.5 cup brown sugar adds moisture
  • 0.25 cup granulated sugar provides sweetness
  • 1 large egg binds ingredients
  • 0.5 cup molasses characteristic flavor
  • 0.5 cup vegetable oil keeps muffins moist
  • 0.75 cup buttermilk adds moisture
For the Lemon Glaze
  • 1 cup powdered sugar provides sweetness
  • 2 tbsp fresh lemon juice adds acidity
  • 1 zest lemon enhances lemon flavor

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C) and prepare muffin tin with paper liners.
  2. Step 2: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  3. Step 3: In another bowl, combine brown sugar, granulated sugar, egg, molasses, vegetable oil, and buttermilk. Whisk until smooth.
  4. Step 4: Gradually add wet mixture to dry ingredients, folding gently until just combined.
  5. Step 5: Fill muffin cups about two-thirds full with batter.
  6. Step 6: Bake for 18-20 minutes, until a toothpick comes out clean.
  7. Step 7: Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Step 8: For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
  9. Step 9: Drizzle glaze over cooled muffins and serve.

Notes

Store leftover muffins in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.