Gingerbread Muffin Recipe with Lemon Glaze
Add a touch of spice to your breakfast or snack time with these fluffy Gingerbread Muffins topped with a zesty lemon glaze! Perfectly spiced and lightly sweet, they’re a festive treat everyone will love.
There’s something magical about the warm, spiced aroma of gingerbread filling the kitchen. These Gingerbread Muffins are a delicious and festive treat that can be enjoyed all year round. The warm spices of ginger, cinnamon, and cloves create a rich and aromatic flavor that pairs perfectly with the zesty sweetness of lemon glaze.
Part-sweet breakfast, part-sweet treat, these muffins do double duty for brunch, snacks or gifted to friends. While these Gingerbread Muffins are delicious on their own, they’re even better with a drizzle of lemon glaze. I, Alex know lemon and gingerbread might sound a bit weird together. But I promise the combination works. Sweet citrus glaze paired with spiced, fluffy muffins… it’s a match made in muffin heaven!
Pair them with a steaming cup of tea or hot cocoa or cup of coffee, and you’ve got yourself a moment of holiday bliss. Ready to bake up some holiday magic? Let’s get started!
Ingredients Needed
For the gingerbread muffins:
- All purpose flour
- Molasses
- Light brown sugar
- Milk of choice
- Canola oil
- White granulated sugar
- Eggs
- Ginger
- Baking powder
- Vanilla extract
- Cinnamon
- Ground nutmeg
- Sea salt
- Baking soda
- Ground cloves
For the lemon glaze:
- Fresh lemon juice
- Powdered sugar
How to Make Easy Gingerbread Muffins with Lemon Glaze
1 — Preheat your oven to 375°F. Lightly spray a muffin tin with cooking spray or line it with paper muffin liners. Then, set it aside.
2 — In a large mixing bowl, whisk together the milk, brown sugar, granulated sugar, molasses, canola oil, eggs, and vanilla extract until the mixture is smooth and well combined.
3 — In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to evenly distribute the spices.
4 — Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
5 — Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full (approximately 1/4 cup of batter per muffin).
6 — Bake the muffins at 375°F for 15 minutes, then reduce the heat to 350°F and bake for an additional 5–7 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7 — Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy as is or with lemon glaze, recipe below.
To make the lemon glaze:
1 — In a small bowl, mix together the powdered sugar and fresh lemon juice until smooth and slightly thickened. Adjust the consistency as needed by adding more powdered sugar or lemon juice.
2 — Once the muffins are cool, spoon the glaze over the tops, letting it drip down the sides for a decorative touch.
Recipe Notes and Tips
- Don’t overmix the batter: Stir the wet and dry ingredients until just combined to avoid dense muffins. Overmixing develops the gluten in the flour, which can make the muffins tough.
- Room temperature ingredients: For best results, ensure your eggs, milk, and other refrigerated ingredients are at room temperature. This helps create a smoother batter and ensures even baking.
- Spice adjustments: If you prefer stronger spice flavors, feel free to increase the ginger or cinnamon slightly. Alternatively, reduce the cloves for a milder flavor
- Lemon glaze consistency: For a thicker glaze, add more powdered sugar. For a lighter drizzle, thin it out with an extra teaspoon of lemon juice.
- Storage: Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Add the glaze just before serving for the freshest appearance.
- Freezing: These muffins freeze well! Wrap them tightly in plastic wrap or foil and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or heat foil-wrapped muffins at 350°F degrees F for 10-15 minutes until warmed through. Glaze before serving.
- Make it your own: Add a sprinkle of sparkling sugar or chopped candied ginger or a dusting of powdered sugar on top of the glaze for extra festive flair.
More Gingerbread Recipes
Love this Gingerbread Muffin recipe? Nothing says the holidays like gingerbread. For more festive recipes, check out a few of our favorites below —
- Gingerbread Candied Nuts
- Gingerbread Brownies with Molasses Frosting
- Gingerbread Camper
- 25 Easy Christmas Cocktail Recipes to Try for the Holidays
Gingerbread Muffins Recipe with Lemon Glaze
Equipment
- Whisk
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
Ingredients
For the gingerbread muffins:
- 2 1/4 cup all-purpose flour
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1/2 cup milk of choice
- 1/2 tsp ground nutmeg
- 1/3 cup white granulated sugar
- 1/3 cup canola oil
- 2 eggs
- 2 tsp cinnamon
- 1 1/2 tsp ginger
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
For the lemon glaze:
- 1 3/4 cup powdered sugar
- 5 tbsp fresh lemon juice
Nutrition
Instructions
To make the gingerbread muffins:
- Preheat your oven to 375°F. Lightly spray a muffin tin with cooking spray or line it with paper muffin liners. Then, set it aside.
- In a large mixing bowl, whisk together the milk, brown sugar, granulated sugar, molasses, canola oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to evenly distribute the spices.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full (approximately 1/4 cup of batter per muffin).
- Bake the muffins at 375°F for 15 minutes, then reduce the heat to 350°F and bake for an additional 5–7 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy as is or with lemon glaze, recipe below.
To make the lemon glaze:
- In a small bowl, mix together the powdered sugar and fresh lemon juice until smooth and slightly thickened.
- Once the muffins are cool, spoon the glaze over the tops, letting it drip down the sides for a decorative touch.
Don’t forget to share your Gingerbread Muffins with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here!
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