Happy December, everyone!
Yesterday was a big baking day over here. I made peanut butter oreo fudge, these frosted gingerbread muffins, Little Debbie Christmas tree cake balls, and more! I plan to spend more time blogging recipes and holiday-themed posts instead of focussing on Vlogmas (like I did the past three years.) I can’t wait to spend more time creating holiday recipes and revamping some of the recipe favorites.
Today, I’m sharing one of my favorites, the frosted gingerbread muffins! If you want something easier than cinnamon rolls on Christmas morning, these babies are it! You don’t need any fancy mixers or baking equipment! Grab a few mixing bowls and the ingredients. I love when I don’t have to break out the KitchenAid mixer. I have already made three batches of these muffins this past week, and my favorite part is warming them up in the morning for a delicious treat. I’m still not drinking coffee yet, but I imagine these would be delicious with a cup.
If you want to make these gluten-free, you can use gluten-free baking flour as a substitute! I haven’t tried making these with almond flour, but if you’re looking for a good almond flour muffin, I highly suggest my lemon poppy seed almond flour muffin recipe! I haven’t tried this recipe using dairy-free ingredients yet, but I’ll let you know how they turn out if I do.
Every December, I throw out my year-old spices and replace them! I always want the ginger, allspice, cinnamon, cloves, and nutmeg to be at their full potential!
These muffins came out perfectly after 18-20 minutes at 350-degrees in my oven. All ovens cook differently, so use the toothpick method around the 18-minute mark to make sure they done! You won’t want to overcook these. I did that with the first batch, and they came out super hard and dry. It’s better to take them out a bit undercooked and let them continue to cook in the pan as they cool.
Icing is always optional, but I say everything is better frosted! The icing is so easy to make. Just use a small mixing bowl to combine powdered sugar, vanilla, and milk! You dip the muffin in and let the extra icing melt off at the center.
Frosted Gingerbread Muffins - So Easy to Make!
- Mixing Bowls
- 1 1/2 Cups All-Purpose Flour
- 1/2 Cup Sugar
- 1 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1 Tbsp Ground Cinnamon
- 1 Tsp Allspice
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp Ground Cloves
- 1/3 Cup Melted Butter
- 1 Large Egg
- 1 1/2 Tsp Vanilla Extract
- 3/4 Cup Milk
- 1/3 Cup Molasses
- 1/4 Cup Brown Sugar
- 1 Cup Powdered Sugar
- 1/2 Tsp Vanilla
- 2 Tbsps Milk
- Preheat the oven to 350-degrees and prepare the muffin pan with liners.
- In a large mixing bowl, combine the flour, sugar, salt, baking powder, cinnamon, allspice, ginger, nutmeg, and cloves. Set aside.
- Melt the 1/3 cup of butter.
- In a small mixing bowl, whisk the egg lightly. Add milk, melted butter, molasses and vanilla.
- Add the egg mixture into the bowl with the dry ingredients. Mix lightly and slowly fold in the brown sugar.
- If you're using tall liners, fill the muffin almost to the top of the pan. If you're using standard-sized muffin liners, fill about 3/4 full with batter
- Bake 18-20 minutes.
- In a small mixing bowl, combine the powdered sugar, milk, and vanilla. If the icing is too watery, add in more powdered sugar. If it's too thick, add in more milk.
- Dip the tops of the muffins (once they are cooled) into the icing and let the icing drip off from the center.
I cannot wait to hear what you think of these! My mom and I are making gingerbread cookie sweaters this weekend, so stay tuned for that recipe! I guess gingerbread is the theme over here this season.
It feels so good to be back to blogging recipes again! If there are any recipes you want to see up on the blog this December, let me know in the comments!
Questions for you!
- What holiday recipes would you like to see up on the blog this year?
- Has it snowed yet where you live?
- Do you have your decorations up yet?