Gingerbread Muffins
Moist gingerbread muffins with warm spices and a sweet glaze, ready in under an hour.
Ingredients
Gingerbread Muffins
- 3 cups all-purpose flour 360g
- 1/2 cup granulated sugar 100g
- 1/2 cup brown sugar, packed 107g
- 3 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsulphured molasses 118ml
- 2 large eggs
- 3/4 cup vegetable oil 180ml
- 1/2 cup milk 118ml
Glaze
- 1 cup powdered sugar 113g
- 1/2 tsp vanilla extract
- 2 Tbsp heavy cream or milk
Instructions
Gingerbread Muffins
Whisk dry ingredients:
In a bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.Beat wet ingredients:
In a separate larger bowl, beat the molasses, eggs, vegetable oil, and milk until combined.Combine wet and dry:
Add the dry mixture to the wet mixture in increments, stirring only until incorporated. The resulting batter should be quite thick.Rest batter, preheat oven:
Cover the bowl with a clean towel and allow the batter to sit for 15 minutes. Meanwhile, preheat your oven to 425°F (220°C).Bake muffins in batches:
For bakery-style muffins, line a 12-well muffin tin with 6 paper liners, placing them in every other well. Spoon 8-10 heaping tablespoons of batter into each liner. Position the pan in the oven's center and bake at 425°F (220°C) for 7 minutes, then lower the temperature to 350°F (175°C) and continue baking for 15-19 minutes, until a toothpick inserted into a muffin's center emerges clean. Let the muffins cool in the pan. Repeat with the remaining batter, making sure to return the oven to 425°F (220°C) before baking the next batch.
Glaze
Dip muffins in glaze:
After the muffins have cooled, dip their tops into the glaze. To prepare the glaze, whisk together the powdered sugar, vanilla extract, and heavy cream or milk in a small bowl until smooth. Dip each muffin and let the glaze set.