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Frosted Gingerbread Muffins - So Easy to Make!

Taralynn McNitt
Trade in your holiday-cinnamon rolls for this delicious frosted gingerbread muffin recipe! These muffins are so easy to make.
5 from 2 votes
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Dessert
Servings 14 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
  • 1/2 Tsp Vanilla
  • 2 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.
Keyword muffins, gingerbread, ginger, nutmeg, gluten-free, cloves, allspice, holiday baking, christmas, dessert, breakast muffins, morning, on-th-go, baking