Gingerbread Muffins with Lemon Glaze – Sweet Easy Recipes Everyone Will Love
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.
Servings: 12 muffins
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
Instructions
- Preheat your oven to 375°F (191°C). Line a 12-count muffin pan with liners or lightly grease it.
- In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
- In another bowl, combine oil, brown sugar, molasses, and egg. Whisk until smooth.
- Add the buttermilk and milk, mixing until fully combined.
- Gently fold the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix.
- Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- While muffins cool, whisk together the confectioners’ sugar and lemon juice to make the glaze.
- Once muffins are cool, drizzle with lemon glaze and let it set before serving. Or don’t—sometimes a gooey drizzle is half the fun!