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I love making muffins for breakfast. When I know that we are going to have a busy morning, I will prepare them the night before. Hopefully, I can keep the kids out these Glazed Gingerbread Muffins until morning.
These Glazed Gingerbread Muffins are light, and full of flavor from the molasses and spices like used in gingerbread.
Ingredients needed for the muffins: Flour, Brown Sugar, Baking Powder, Salt, Ginger, Cinnamon, Cloves, Oil, Sour Cream, Milk, Eggs, and Molasses. For the Glaze you will need: Powdered Sugar, Ginger, Cinnamon, Cloves, and Milk.
Put the dry ingredients for the muffins in a large bowl and whisk them together.
Add the remaining muffin ingredients on top of the flour mixture. I usually take my whisk and start with the eggs, and then mix all ingredients just until combined. Do not over mix.
Put the batter into a prepared muffin pan. An ice cream scoop works great for this. This recipe makes 12 muffins.
Bake the muffins in a 350 degree oven for 15-20 minutes, or until a toothpick comes out clean when poked into the center of the muffin.
To make the glaze put the powdered sugar into a bowl along with the ginger, cinnamon, and cloves. Slowly add milk, a little at a time, to get a nice consistency.
You can drizzle glaze over the top, or dip the muffin tops into the glaze (that is what I did) then set them on a rack.
Glazed Gingerbread Muffins
1 3/4 cups Flour
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Ginger
1/2 teaspoon Cinnamon
1/4 teaspoon Cloves
*Double the amount of Ginger, Cinnamon, and Cloves for a little more spice!
1/2 cup Brown Sugar
1/4 cup Oil
1/2 cup Sour Cream or Greek Yogurt
1/2 cup Milk
1/4 cup Molasses
Whisk together all ingredients just until combined. Do not over mix. Put batter into muffin pan, sprayed with non-stick spray if needed.
Bake in a 350 degree oven for 15-20 minutes or until toothpick comes out clean when inserted into the center of the muffin.
To make the glaze…
3/4 cup Powdered Sugar
1/4 teaspoon Ginger
1/4 teaspoon Cinnamon
1/8 teaspoon Cloves
Mix together dry ingredients and slowly add milk to get a nice consistency to drizzle the glaze over the top of the muffins, or to dip the muffin top into.