Make these gingerbread muffins for mornings when you want your house to smell like the holidays a little while longer. Pour yourself an oversized cup of coffee and enjoy the incredible smell of warm ginger, molasses, and nutmeg.
The muffins themselves are incredibly soft and fluffy, similar to cake. Part-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.
While I doubt you’ll have leftover muffins, these freeze well making them a perfect make-ahead snack. To freeze, make sure muffins are completely cooled before wrapping in foil or freezer wrap, then placing in freezer bags.
When ready to eat, thaw at room temperature or heat foil-wrapped muffins at 350 degrees F for 10-15 minutes until warmed through.
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