Name: Gingerbread Muffins with Lemon Glaze – Sweet Easy Recipes Everyone Will Love
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 and 1/3 cups (295g) all-purpose flour; 1 and 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/2 cup (120ml) vegetable oil; 1/2 cup (100g) packed light or dark brown sugar; 2/3 cup (160ml) unsulphured molasses; 1 large egg, at room temperature; 1/2 cup (120ml) buttermilk, at room temperature; 1/4 cup (60ml) milk, at room temperature; 1 cup (120g) confectioners’ sugar; 2–3 Tablespoons (30–45ml) fresh lemon juice

Jump to Recipe

Ever baked something that filled the kitchen with warm, spicy smells before you even opened the oven door? These gingerbread muffins do exactly that. They’re soft, perfectly spiced, and finished with a zingy lemon glaze that’ll wake up your taste buds. I love making these when I want something cozy but not complicated—just a good old-fashioned treat with a modern twist. If you’re into quick bakes that feel like a warm hug, this one’s for you. We’re talking molasses-rich batter, cinnamon that tickles your nose, and a glaze that’s as bright as a winter morning. They’re great for breakfast, snacks, or showing off at brunch. And guess what? No electric mixer needed. Just a bowl, a spoon, and your favorite playlist. Whether you’re already craving gingerbread or just in the mood to bake something joyful, these muffins check all the boxes. Let’s make your kitchen smell like the holidays—without the chaos. Keep reading and I’ll walk you through each step like we’re baking together.

1) Key Takeaways
2) Easy Gingerbread Muffins with Lemon Glaze Recipe
3) Ingredients for Gingerbread Muffins with Lemon Glaze
4) How to Make Gingerbread Muffins with Lemon Glaze
5) Tips for Making Gingerbread Muffins with Lemon Glaze
6) Making Gingerbread Muffins with Lemon Glaze Ahead of Time
7) Storing Leftover Gingerbread Muffins with Lemon Glaze
8) Try these Breakfast Recipes next!
9) Gingerbread Muffins with Lemon Glaze
10) Nutrition

1) Key Takeaways

Rich molasses flavor with warm spices like ginger and cinnamon.
Sweet lemon glaze adds a bright, zesty contrast to the muffin base.
No electric mixer required. Easy to make with basic pantry staples.
Perfect for holiday baking, breakfast treats, or a sweet snack.

2) Easy Gingerbread Muffins with Lemon Glaze Recipe

Let’s talk sweet easy recipes, because this one’s the kind that gets stuck in your recipe rotation all year round. These gingerbread muffins aren’t just about holiday cheer. They’re the type of cozy you crave when it’s gray outside and you want something warm without fussing too much. The smell of ginger and cinnamon? It pulls people to the kitchen like a magnet.

I always say the best bakes are the ones that make the house smell amazing, and these do just that. They’re moist, slightly sticky thanks to that dark molasses, and finished with a lemon glaze that brightens everything up. Like sunshine on a spiced cloud, if that makes sense.

If you’re into sweet easy recipes that don’t require a mixer or fancy ingredients, you’ll love these. You mix by hand, you bake, you glaze. That’s it. Simple, happy baking that feels like a warm hug. Let’s bake something beautiful together, shall we?

3) Ingredients for Gingerbread Muffins with Lemon Glaze

All-purpose flour: The base of any muffin worth its crumb. Stick with unbleached if you have it, but honestly, any will do.

Baking soda: This gives our muffins that nice lift. Don’t skip it—flat muffins are just sad pancakes.

Salt: Just a bit helps wake up the spices. You won’t taste salt, but you’d notice if it were gone.

Ground ginger, cinnamon, cloves: Our power trio of warm spice. Ginger’s the star, cinnamon’s the heart, and cloves just sneak in a little mystery.

Vegetable oil: Keeps things moist. You could sub in melted coconut oil if you’re feeling adventurous.

Brown sugar: Adds that deep, caramelly sweetness. Light or dark—both work here.

Molasses: The not-so-secret ingredient in any gingerbread. It’s what gives the muffin its color, texture, and soul.

Egg: Holds it all together. Just one, and make sure it’s room temp if you can remember.

Buttermilk & Milk: A combo of both gives the right balance of tang and softness.

Confectioners’ sugar & Lemon juice: Our two-part glaze dream team. Zingy, sweet, and perfect for drizzling.

4) How to Make Gingerbread Muffins with Lemon Glaze

Step 1: Preheat your oven to 375°F. Line a muffin tin or grease it up with butter or nonstick spray.

Step 2: In a big bowl, whisk flour, baking soda, salt, ginger, cinnamon, and cloves together. Inhale—smells like Christmas already.

Step 3: In another bowl, whisk together the oil, brown sugar, molasses, and egg until it’s all smooth and unified like a jazz band.

Step 4: Pour in the buttermilk and milk. Stir again. Now you’ve got liquid gold.

Step 5: Combine the wet and dry. Mix just until no flour remains. Don’t overthink it—this isn’t a gym workout for your arm.

Step 6: Divide the batter between 12 muffin cups. Bake for about 18 to 20 minutes. Check them with a toothpick—it should come out clean.

Step 7: Cool the muffins for 5 minutes in the pan, then move them to a wire rack. Don’t glaze hot muffins unless you enjoy sticky chaos.

Step 8: Whisk confectioners’ sugar and lemon juice. If it’s too thick, add more juice. Too thin? Add more sugar.

Step 9: Drizzle glaze over cooled muffins. Admire. Devour. Repeat as needed.

5) Tips for Making Gingerbread Muffins with Lemon Glaze

If you want sweet easy recipes that don’t mess around, here’s what I’ve learned from making these a dozen times.

First, don’t skimp on the molasses. It’s not the same without it. Second, fresh spices make a difference. That old jar of ginger hiding in the back of your cupboard? Might be time to replace it.

Finally, cool those muffins fully before glazing. Otherwise, you’ll end up with a lemon puddle—not that I haven’t still eaten those.

6) Making Gingerbread Muffins with Lemon Glaze Ahead of Time

Planning ahead? Good call. These muffins are easy to store and actually taste better after a day or two when the spices mellow and deepen.

Bake them, let them cool, skip the glaze, and freeze in a sealed bag or container. They’ll keep for about 2 months. When you’re ready, thaw, warm slightly, and then add your glaze fresh. Boom—instant homemade win.

We’ve all had those mornings where coffee needs backup. These are that backup.

7) Storing Leftover Gingerbread Muffins with Lemon Glaze

Got leftovers? Wrap muffins in foil or store in an airtight container. They’ll be fine at room temperature for two days or in the fridge for a week.

If you want that “just baked” softness, give them a quick zap in the microwave—10 seconds usually does it. Just enough to revive that gingerbread goodness without turning it rubbery.

Sweet easy recipes like this one don’t last long in our kitchen, but if yours do, now you know how to store them like a pro.

8) Try these Breakfast Recipes next!

9) Gingerbread Muffins with Lemon Glaze