The sweet smell of gingerbread is in the air! I love making holiday treats for my co-workers and was so excited to experiment with this recipe and to bring them in! I would much rather make a big batch of these babies than write individual cards (Is that bad?).
These gingerbread muffins are way easier than making gingerbread men and then frosting them each individually. Don’t get me wrong, I love doing that each year…but sometimes you just need an easy holiday spice recipe to throw together!
The crystalized ginger really adds a nice, sweet spice and a great texture to these muffins!
- 3/4 cup dark molasses
- 1/2 cup butter, softened
- 1/2 cup packed dark brown sugar
- 1 large egg
- 3/4 cup sour cream
- 1/4 cup milk
- 3 cups flour
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 teaspoon freshly grated ginger
- crystalized ginger for topping
- 1 Tablespoon milk
- 1 teaspoon maple syrup
- 1/4 teaspoon vanilla
- 7-10 Tablespoons of powdered sugar.
- 1. Preheat the oven to 400 degrees. Beat together the molasses, sugar, and butter until creamy.
- 2. Add in the egg, sour cream, and milk until combined, scraping down the sides of the bowl if needed.
- 3. Add in the spices and baking powder and combine.
- 4. Gradually add in the flour until the batter is moistened. It should be rather thick and may still be lumpy. Do not over beat or the muffins will become too tough!
- 5. Bake the muffins for five minutes, then turn down the temperature to 375 for the remaining 10-15 minutes of baking. The muffins are done when a toothpick comes out clean!
- 6. While the muffins are cooling, whisk together the ingredients for the glaze. Depending on the thickness you would like to achieve, add more or less powdered sugar!