Gingerbread Muffins

A perfect holiday recipe, these Gingerbread Muffins are a tasty breakfast or dessert that everyone will want more of.

Prep Time15

Cook Time12

Total Time27

Course: Breakfast, Dessert, Muffins

Cuisine: American

Servings:

Calories: 267kcal

Preheat the oven to 425 degrees F. Line a 12-count muffin tin with paper liners or spray with baking spray, set aside.
In a large bowl, add the flour, baking soda, ginger, cinnamon, baking powder, salt, cloves, and nutmeg and stir together until combined, set aside.
In a large bowl, add the brown sugar, molasses, butter, egg, and vanilla and whisk until smooth.
Add half of the flour mixture to the wet and stir to combine.
Then add half of the buttermilk and stir to combine.
Repeat with the remaining flour and buttermilk.
Divide the batter evenly among the 12-count muffin tin. Top each muffin with the decorator's sugar if you are deciding to use.
Bake at 425 degrees F for 5 minutes, then lower the temperature to 350 degrees F and continue to bake for 10-12 minutes until a toothpick inserted into the center of a muffin comes out clean. T
Remove from the oven and let cool for 5 minutes in the pan, then remove them to cool completely on a wire rack.
To make the optional glaze, whisk together the powdered sugar and 1 Tablespoon of the milk until smooth. You want the glaze to be thick yet pourable, add up to another tablespoon of milk if needed.
Once the muffins are cooled, drizzle on the glaze on top. Let sit for 10 minutes to set up and serve immediately.

We like to use dark brown sugar because it brings out the richness of the muffins, for a lighter flavor you can try light brown sugar.

You can use both the decorators sugar and the glaze, one or the other or neither.

I highly recommend using buttermilk for this recipe but regular milk can be substituted.