Description
Festive gingerbread muffins with vanilla bean glaze are light, airy and fluffy with warm fragrant festive spices and rich molasses. A perfect holiday treat.
Ingredients
Gingerbread Muffins:
- 2 + 2/3 cups all-purpose flour
- 2 + 1/4 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 + 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 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 oven to 350 F. Line a standard 12-tin muffin pan with cupcake liners and coat with nonstick baking spray.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and salt. Set aside.
- Place butter and sugar in the bowl of a stand mixer fitted with paddle attachment (or in a large bowl and use a hand mixer). Beat on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating after each addition. Add molasses and beat until well mixed, scraping down the sides as needed.
- Carefully add half of the dry ingredients to the wet ingredients, then beat on low speed until incorporated. Add remaining dry ingredients, scraping down the sides, and beat until thoroughly mixed. With the mixer on low, add the cold water. Continue to beat for 2 minutes, or until mixture is very smooth.
- Divide batter evenly between muffin cups, about 3/4 full. Bake for 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Let muffins cool for 10 minutes in the pan, then transfer to a wire cooling rack to cool completely.
- Vanilla bean glaze: While muffins are cooling, make vanilla bean glaze. Combine confectioners' sugar, vanilla bean powder, and milk in a small bowl and whisk until smooth. Add a little more milk, 1 teaspoon at a time, until you reach your desired consistency. Drizzle the glaze on top of the cooled muffins.
Notes
How to store: Store freshly baked gingerbread muffins, covered, at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 1 week.
How to freeze: To freeze, place baked and cooled muffins into a freezer bag or airtight container and store in the freezer for up to 3 months. To eat, first let them thaw in the refrigerator or at room temperature. Once thawed, you can also warm them up in the microwave, oven, or air fryer at 300F for 5-10 minutes until warmed through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Bake
- Cuisine: American