Gingerbread Muffins with Sweet Lemon Glaze
These warmly spiced gingerbread muffins are soft, rich, and full of holiday charm. Topped with a bright lemon glaze, they’re the perfect balance of cozy and refreshing — ideal for winter mornings or festive treats.
- Prep Time: 20 min
- Cook Time: 22 min
- Total Time: 42 minutes
- Yield: 24 muffins 1x
Ingredients
Gingerbread Muffins:
1 cup (226g) unsalted butter
1½ cups (360ml) unsulphured or dark molasses
5⅓ cups (668g) all-purpose flour
3 tsp baking soda
½ tsp salt
3 tsp ground cinnamon
2½ tsp ground ginger
1 tsp ground cloves
1 cup (200g) packed brown sugar
2 large eggs (room temp)
1 cup (240g) plain yogurt or sour cream
1 cup (240ml) milk
Optional: coarse sugar for topping
Lemon Glaze:
2 cups (240g) confectioners’ sugar
4 tbsp fresh lemon juice
2 tbsp (30ml) milk
Instructions
Preheat oven to 375°F (190°C). Grease or line 24 muffin cups.
In a saucepan, melt butter with molasses. Cool slightly.
Whisk flour, baking soda, salt, and spices in a bowl.
In a separate bowl, mix sugar, eggs, yogurt, and milk. Stir in cooled molasses mixture.
Combine wet and dry ingredients until just mixed. Divide batter into muffin tins.
Bake for 18–22 min or until a toothpick comes out clean. Cool.
Mix glaze ingredients until smooth. Drizzle over cooled muffins.
Nutrition
- Calories: 280
- Fat: 10g
- Carbohydrates: 40g
- Protein: 3g