Gingerbread Muffins

‘Tis the season for gingerbread. While you could certainly bake gingerbread any time, gingerbread-themed treats take over in December the way pumpkin does in October. Suddenly it’s everywhere, from coffee to pastries to, as I saw earlier this week, even cereal.

There are plenty of ideas for gingerbread treats, and I found this recipe for gingerbread muffins at Betty Crocker after an attempt at gingerbread cupcakes went awry. I adapted the recipe slightly to include a spice glaze, which pairs very well with the spicy notes in the muffin. A word of caution about baking time: I should have pulled them about two minutes beforeĀ  I actually did, so they were drier than I intended. I reheated them in the microwave for about 20 seconds before having them once they’d cooled, and this really helped cut down on the dryness.


For the muffins

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 cup packed brown sugar
  • 1/2 cup molasses
  • 1/3 cup vegetable oil*
  • 1/3 cup milk
  • 1 egg

For the glaze

  • 2 cups powdered sugar
  • 1 teaspoon allspice
  • About 1 tablespoon water


Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper liners.

In a large bowl, combine flour, baking powder, ginger, salt, baking soda, cinnamon, and salt; set aside.

In another large bowl, stir together brown sugar, molasses, vegetable oil, milk, and egg until well-blended. Add flour mixture and stir until just moistened, with no dry streaks remaining.

Divide batter evenly among the muffin cups, filling about 2/3 to 3/4 full; I used a 2-inch cookie scoop, that that worked well.

Bake for 18-20 minutes, until a toothpick comes out clean. Remove from oven, then remove muffins from tin and place on a wire rack to cool.

Once muffins are cooled, make the glaze: combine powdered sugar and allspice in a small bowl and add water, about 1 teaspoon at a time, stirring to create a thick glaze. Drizzle over tops of muffins; store in an airtight container at room temperature for up to 3 days. Reheat when serving.

Makes 12.