Description
Delight in these moist and warmly spiced Gingerbread Muffins topped with a luscious vanilla bean glaze. Perfect for cozy mornings or festive occasions, these muffins combine the rich flavors of molasses, ginger, and cinnamon for a comforting treat. The smooth vanilla glaze adds a sweet finishing touch that complements the spicy muffins beautifully.
Ingredients
Scale
Gingerbread Muffins:
- 2 ⅔ cups all-purpose flour
- 2 ¼ teaspoons baking soda
- 1 tablespoon ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup dark molasses
- 1 cup cold water
Vanilla Bean Glaze:
- 1 cup confectioners’ sugar, sifted
- 1 teaspoon vanilla bean powder
- 1 tablespoon whole milk (plus more as needed)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard 12-tin muffin pan with cupcake liners and lightly coat them with nonstick baking spray to ensure easy removal of muffins.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and salt. Set this mixture aside to incorporate flavors evenly.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, or a hand mixer and large bowl, beat the unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 minutes. This step aerates the batter, ensuring moist muffins.
- Add Eggs and Molasses: Add the eggs one at a time, beating well after each addition to fully combine. Then pour in the dark molasses and continue beating until thoroughly mixed, scraping down the sides of the bowl as needed to ensure even mixture.
- Incorporate Dry Ingredients and Water: With mixer on low speed, add half of the dry ingredient mixture to the wet ingredients and beat until just combined. Add the remaining dry ingredients and mix thoroughly. Then, gradually pour in the cold water while mixing on low speed and continue beating for an additional 2 minutes until the batter is very smooth.
- Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Let the muffins cool in the pan for 10 minutes to firm up, then transfer them to a wire rack to cool completely before glazing.
- Prepare Vanilla Bean Glaze: While the muffins cool, combine the sifted confectioners’ sugar, vanilla bean powder, and 1 tablespoon of whole milk in a small bowl. Whisk until smooth. Adjust consistency by adding more milk a teaspoon at a time if necessary to reach desired glaze thickness.
- Glaze Muffins: Drizzle the vanilla bean glaze generously over the cooled muffins for a sweet, decorative finish. Allow glaze to set before serving.
Notes
- Storage: Store freshly baked gingerbread muffins covered at room temperature for up to 2 days. For longer freshness, keep in an airtight container in the refrigerator for up to 1 week.
- Ensure all ingredients, especially eggs and butter, are at room temperature for optimal batter consistency and muffin texture.
- You can substitute whole milk with a plant-based milk alternative to make this recipe dairy-free, but note it may slightly alter flavor and texture.
- Molasses adds moisture and a rich flavor; do not substitute with syrup as it will change the taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 45 mg
