Frosted Gingerbread Muffins
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. This year, I plan to spend more time blogging recipes and holiday themed posts. I cannot wait to spend more time creating holiday recipes and revamping some of your favorite classics.
Frosted Gingerbread Muffins Recipe for Christmas Baking
Today, I am sharing one of my favorites, the frosted gingerbread muffins. If you want something easier than cinnamon rolls on Christmas morning, these are it. You do not need any fancy mixers or baking equipment. Just grab a few mixing bowls and the ingredients. I love when I do not 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.
Gingerbread Muffin Ingredients:
- All purpose flour
- Sugar
- Baking powder
- Salt
- Ground cinnamon
- Allspice
- Ground ginger
- Ground nutmeg
- Ground cloves
- Butter
- Egg
- Vanilla extract
- Milk
- Molasses
- Brown sugar
How to Make Frosted Gingerbread Muffins:
Preheat the oven to 350 degrees and prepare a muffin pan with liners.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, allspice, ginger, nutmeg, and cloves. Set aside.
Melt the butter and allow it to cool slightly.
In a small mixing bowl, lightly whisk the egg. Add the milk, melted butter, molasses, and vanilla, and mix until combined.
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined, then slowly fold in the brown sugar. Do not overmix.
If using tall muffin liners, fill the muffins almost to the top. For standard muffin liners, fill about three quarters full.
Bake for 18 to 20 minutes, checking for doneness around the 18 minute mark. Remove from the oven and allow the muffins to cool in the pan.
A Baking Note:
These muffins came out perfectly after 18 to 20 minutes at 350 degrees in my oven. All ovens cook differently, so use the toothpick test around the 18 minute mark to make sure they are done. You will not want to overcook these. I did that with the first batch, and they came out very hard and dry. It is better to take them out a little undercooked and let them continue to cook in the pan as they cool.
Can I make gingerbread muffins gluten free?
If you want to make these gluten free, you can use gluten free baking flour as a substitute. I have not tried making these with almond flour, but if you are looking for a good almond flour muffin, I highly suggest my lemon poppy seed almond flour muffin recipe. I also have not tested this recipe using dairy free ingredients yet, but I will be sure to share an update 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.
Icing is always optional, but I say everything is better frosted. This icing is so easy to make. Simply use a small mixing bowl to combine powdered sugar, vanilla, and milk. Dip the muffin into the icing and let the extra icing melt off from the center.
Gingerbread Icing Ingredients:
Milk
Vanilla
Powdered Sugar
How To Make Gingerbread Muffin Icing:
In a small mixing bowl, combine the powdered sugar, milk, and vanilla. Mix until smooth.
If the icing is too thick, add a little more milk. If it is too thin, add more powdered sugar.
Once the muffins have cooled, dip the tops into the icing and allow the excess to drip off before setting.
Frosted Gingerbread Muffins
Equipment
- oven
- Mixing Bowls
Ingredients
Gingerbread Muffins
- 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
Icing
- 1 Cup Powdered Sugar
- 1 Tsp Vanilla
- 3 Tbsps Milk
Instructions
Gingerbread Muffins
- 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.
Icing
- 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.
Questions for You
What holiday recipes would you like to see on the blog this year?
Has it snowed yet where you live?
Do you have your decorations up yet?
Making these ASAP! I’ve been wanting to do more gingerbread things and this is perfect, I think i may bring them to work for my coworkers. So glad you’re feeling better and back to baking! I will miss your Christmas vlogmas videos though!
Hi, Ashton!
I know. Vlogmas just took WAY TOO MUCH out of me and I’d be lying to myself if I thought I could actually commit this year. I hope to do some new videos soon!
I hope you enjoy this recipe!
I cannot wait to make these! I just made some killer Ginger Cookies! YUM! Thanks so much for posting this.
No snow here in WI yet! I heard we may get our first one next week that sticks.
I have had my decor up since the first week of November….no shame here. LOL!
So glad you are feeling better!
Ginger cookies are so good! 😋
ohhh that is so exciting! I hope we get snow this year! It happens MAYBE once and usually melts by noon 😔
xo xo
It’s so good to see you feeling better! These muffins look amazing. We don’t have decorations up yet because we’re moving in 2 weeks! We built a house & we cannot wait to move in. We had a dusting of snow a few weeks ago, but it didn’t stick. Although I’m sure that will change soon. Merry Christmas to you, Kyle, & your sweet little peanut!
Congrats, Chandler!
What a fun and long process, but now you get to do the fun part! Christmas (and possibly snow) in your new home!
xo xo xo
Thank you soo much for this recipe! Everyone loved them! <3
Yay! I’m so so happy to hear that!!!
these look so good, going to make these tonight for your staff meeting tomorrow. do you have a good swap for brown sugar?? here in Nz there is a major sugar shortage so every time I bake I have to make sugar swaps i.e. honey, golden syrup or maple syrup, thinking coconut sugar might work for this one.
Hi, Harriet!
You can definitely use coconut sugar or maple syrup!
I’m adding these to my list to bake for Christmas this year! They are making me drool over here! I live in Virginia, so the weather is always unpredictable, but it looks like we may get snow in my area this week! Also, we are one of those families who puts up Christmas decorations right after Thanksgiving, so I helped my mom put up her tree and other cute things! I’m so glad to see your baking recipes come back (they are always soooo yummy)!