Description
These Gingerbread Muffins with Vanilla Bean Glaze are soft, warmly spiced treats perfect for the holiday season or any cozy day. Moist and flavorful with a blend of ginger, cinnamon, and molasses, they’re topped off with a smooth vanilla bean glaze that adds a sweet, creamy finish.
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
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line a standard 12-tin muffin pan with cupcake liners and lightly coat with nonstick baking spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and salt until fully combined. Set this mixture aside for now.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment—or using a hand mixer in a large bowl—beat the room temperature unsalted butter and granulated sugar on medium speed until light and fluffy, approximately 3 minutes.
- Add eggs and molasses: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then add the dark molasses and continue beating until the mixture is smooth, scraping down the bowl’s sides as needed to combine everything evenly.
- Combine wet and dry ingredients: Gradually add half of the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated. Add the remaining dry ingredients, scraping down the sides again, and mix thoroughly. While mixing on low, slowly add the cold water and continue beating for 2 minutes until the batter is very smooth.
- Fill muffin cups and bake: Evenly divide the batter among the 12 lined muffin cups, filling each about three-quarters 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: Remove the muffins from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely before glazing.
- Prepare vanilla bean glaze: While the muffins are cooling, make the glaze by whisking together the sifted confectioners’ sugar, vanilla bean powder, and whole milk in a small bowl until smooth. Adjust the consistency by adding more milk, one teaspoon at a time, until it reaches a drizzle-able texture.
- Glaze the muffins: Drizzle the vanilla bean glaze over the cooled muffins to finish. Allow the glaze to set slightly before serving.
Notes
- Storage: Store freshly baked gingerbread muffins, covered, at room temperature for up to 2 days. For longer storage, keep them in an airtight container in the refrigerator for up to 1 week.
- Make ahead: Muffins can be baked and glazed a day in advance. Store as directed and bring to room temperature before serving for best taste.
- Glaze variations: For a richer glaze, substitute some of the milk with cream or add a touch of melted butter.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
