These muffins strike a perfect balance between spice and sweetness, with the bold warmth of ginger, cinnamon, and cloves complemented by the refreshing tang of lemon. The glaze adds a light, sweet finish without overwhelming the moist muffin base. They’re great for make-ahead breakfasts, snacks, or festive gatherings. Plus, the aroma while baking is reason enough to make them.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the muffins:
All-purpose flour
Baking soda
Ground ginger
Ground cinnamon
Ground cloves
Salt
Brown sugar
Egg
Molasses
Milk
Vegetable oil or melted butter
Vanilla extract
For the lemon glaze:
Powdered sugar
Fresh lemon juice
Lemon zest (optional, for extra zing)
Directions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together flour, baking soda, spices, and salt.
In another bowl, whisk together brown sugar, egg, molasses, milk, oil (or melted butter), and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the muffins cool, prepare the glaze by mixing powdered sugar with lemon juice until smooth. Add zest if desired.
Drizzle the glaze over the cooled muffins and allow it to set before serving.
Servings and timing
This recipe makes approximately 12 standard muffins.
Mini Muffins: Use a mini muffin tin and reduce baking time to 10–12 minutes.
Spicier Muffins: Add a pinch of ground nutmeg or increase the ginger for more warmth.
Lemon-Free Glaze: Use milk or orange juice in place of lemon for a different flavor profile.
Add-ins: Fold in chopped crystallized ginger, raisins, or mini chocolate chips for extra texture.
Vegan Option: Use a flax egg, non-dairy milk, and vegetable oil for a completely plant-based version.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
To freeze, wrap each muffin individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
For best results, add the glaze after reheating, especially if freezing the muffins without it.
FAQs
Can I use blackstrap molasses?
It’s not recommended. Blackstrap molasses is very bitter and may overpower the flavor. Use regular unsulfured molasses for the best taste.
Can I make these muffins gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking blend for similar results.
What’s the best way to drizzle the glaze?
Use a spoon or piping bag with a small tip for more precise drizzling, or dip the tops of the muffins for a thicker layer.
Can I make the batter ahead of time?
It’s best to bake the batter right away, but you can mix the dry and wet ingredients separately and combine them just before baking.
Why are my muffins dry?
Overbaking or overmixing the batter can lead to dry muffins. Bake just until a toothpick comes out clean and mix until ingredients are just combined.
Can I use lemon extract instead of fresh lemon juice?
Yes, but use it sparingly. Lemon extract is much more concentrated—1/4 teaspoon should suffice, combined with a little milk or water.
How long does the glaze take to set?
The glaze usually sets in about 15–20 minutes at room temperature.
Can I double the recipe?
Absolutely. This recipe scales well—just ensure you use a large enough mixing bowl and bake in batches if needed.
Do these muffins rise a lot?
They rise moderately, producing a rounded top. Fill muffin cups about ¾ full for best shape.
What pairs well with these muffins?
They’re perfect with coffee, black tea, or hot cider. A side of fruit or yogurt also complements the flavors nicely.
Conclusion
Gingerbread Muffins with Sweet Lemon Glaze are a delicious way to bring a little festive cheer into your kitchen. With their moist crumb, warm spices, and bright citrus topping, they’re the perfect blend of cozy and refreshing. Whether you enjoy them fresh out of the oven or make them ahead for busy mornings, these muffins are sure to become a seasonal staple.
Gingerbread Muffins with Sweet Lemon Glaze are warmly spiced, tender muffins topped with a zesty lemon glaze. Perfect for holiday mornings or cozy afternoons, they balance deep molasses flavor with bright citrus sweetness.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup brown sugar
1 large egg
1/2 cup molasses
3/4 cup milk
1/3 cup vegetable oil or melted butter
1 tsp vanilla extract
1 cup powdered sugar (for glaze)
2–3 tbsp fresh lemon juice (for glaze)
1 tsp lemon zest (optional, for glaze)
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
In another bowl, whisk together brown sugar, egg, molasses, milk, oil or butter, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While muffins cool, mix powdered sugar and lemon juice (and zest, if using) until smooth to make the glaze.
Drizzle glaze over cooled muffins and allow to set for 15–20 minutes before serving.
Notes
Use regular unsulfured molasses—avoid blackstrap as it’s too bitter.To make vegan, use flax egg, non-dairy milk, and vegetable oil.Fold in crystallized ginger, raisins, or chocolate chips for extra texture.Use orange juice instead of lemon for a different glaze flavor.Glaze after reheating if freezing muffins for later use.
