Gingerbread Muffins with Icing

Learn how to make delicious gingerbread muffins for the holidays! This easy recipe is moist and soft with a fluffy center. There’s also tasty icing drizzled on top.

What were your favorite Christmas desserts when you were younger? I don’t know about you, but I was all about the candy.

I basically liked the same things as I enjoyed other times of the year, but in Christmas colors or designs: M&Ms, advent calendar chocolates, cookies shaped like Santa, Christmas tree brownies.

I wasn’t really a big fan of mint at the time, and my mom wouldn’t even bother asking me if I wanted fruitcake. Or anything with candied fruit . . . or nuts . . . in it.

My Christmas sweet “needs” were simple.

As I’ve gotten older I’ve started experimenting with more holiday type flavors, including cream cheese, eggnog, praline, rum . . . and gingerbread!

The spiced flavor of gingerbread was too overwhelming for my young tastebuds. But no more. I absolutely LOVE it now. And I’m excited to share with you these tasty gingerbread muffins so you too can make them this holiday season.

And if you haven’t tried gingerbread in awhile because you “don’t like it” – I encourage you to try again. Your tastes may have changed.

These muffins are light and fluffy, with a symphony of warm spices like ginger, cinnamon, and nutmeg. They’re sweet, but not overly so, with the rich molasses adding a subtle, dark sweetness that complements the spices.

It’s the kind of muffin that pairs perfectly with a hot cup of coffee or tea, making for a comforting snack on a chilly day or a festive treat during the holiday season.

You’re going to love them! (Don’t forget to try our gingerbread bundt cake too).

Tips for Making Delicious Muffins

Before we dive into the recipe, I wanted to share some important tips for making muffins. If you’re more experienced with baking, you might already know this stuff and can just scroll down to the recipe.

Otherwise, I hope these tips help result in the most delicious baked goods you’ve ever had!

Use Fresh Ingredients

Start with fresh and high-quality ingredients, including flour, baking powder, eggs, and dairy products. Using fresh ingredients can significantly impact the flavor and texture of your muffins.

Measure Accurately

Use precise measurements for both dry and wet ingredients. Invest in a kitchen scale for the most accurate measurements, especially for flour and sugar.

Room Temperature Ingredients

Allow eggs, butter, and dairy products to come to room temperature before using them. This helps with proper mixing and texture.

Don’t Overmix the Batter

Mix ingredients until just mixed. This means right when they are combined, stop and resist the temptation to go further. If you overmix the batter, it can add air. Your muffins will flatten as they bake. If there are some lumps in the final mix, that is fine.

Grease the Muffin Tin or Use Liners

I’ve been asked several times if non stick means you don’t have to grease. Grease the muffin tin generously to prevent sticking. You can use butter, oil, or non-stick cooking spray.

Don’t Overfill Cups

Fill the muffin cups about 2/3 full to allow room for the muffins to rise and prevent overflow. You can go up to about 75% full to get more round tops.

Check with a Toothpick

Follow the recipe’s recommended baking time and temperature closely. Use a toothpick or cake tester to check for doneness. Insert it into the center of a muffin; if it comes out clean or with a few crumbs, they’re done.

Cool Properly

Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy.

Store Well

Store your muffins in an airtight container to keep them fresh. If they have a high moisture content, consider adding a piece of bread to help maintain moisture.

Remember that practice makes perfect, so don’t be discouraged if your first batch isn’t perfect. With time and experience, you’ll become a master muffin baker.

To make these gingerbread muffins, here’s what you’re going to need.

Ingredients

• 2 cups flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• Pinch of salt
• 1/2 cup molasses
• 1/3 cup applesauce
• 1/3 cup milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Optional Icing

• 1 cup powdered sugar
• 1-2 Tablespoons milk
• 1 teaspoon vanilla

A soup ladle or ice cream scoop works well for transferring the batter into the muffin cups without making a mess.

The best way to save these muffins is in an airtight container at room temperature! They should last 3-4 days.

Muffins freeze wonderfully, so if you can’t enjoy them all on the day they’re made, wrap them in plastic wrap and put them in the freezer for later. They can be in the freezer for up to three months.

Get the printable recipe for this treat below:

---

If you enjoyed these muffins, I’d love for you to let me know in the comments! I’d also love for you to check out these other muffin recipes:

Apple Cider • Cake Mix Banana • Coconut Banana • Lemon Blueberry • Pumpkin Cranberry