Gingerbread Muffins
Make a batch of these cozy Gingerbread Muffins on Christmas morning for the perfect holiday breakfast! They're topped with a maple glaze to compliment the warm spices, making these bakery style muffins the ultimate treat!
Equipment
- 2 12-cup muffin pans
- Whisk
- Plastic Wrap
Ingredients
- 2 3/4 cups Pastry Flour, (or All Purpose Flour)
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 tbsp Ground Cinnamon
- 1 tbsp Ground Ginger
- 1 tsp Ground Allspice
- 1/2 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1/2 cup Unsalted Butter, (melted)
- 1 cup Buttermilk
- 1/4 cup Vegetable Oil
- 2 tbsps Molasses
- 1/3 cup Sour Cream
Maple Glaze
- 2 cups Powdered Sugar
- 4 tbsps Heavy Cream
- 1 tsp Vanilla Extract
- 1 tsp Maple Extract, (Or 2 tbsps Maple Syrup)
- 1 Pinch Kosher Salt
Instructions
- Grab a large mixing bowl and whisk together all purpose flour, spices, salt, baking powder, and baking soda. Set aside.
- In a separate large bowl, whisk together brown sugar, sugar, eggs, melted butter, buttermilk, vegetable oil, and molasses. Whisk for 1-2 minutes, then add sour cream and continue to whisk until mixture is nice and smooth.
- Fold the dry ingredients into the wet ingredients until just combined. Cover the muffin batter with plastic wrap and allow it to sit in the refrigerator for 1-2 hours.Preheat the oven to 425 degrees F.
- Line a muffin pan with muffin liners in every other cup. Add 1/3 cup of muffin batter to each cup. Sprinkle with a little turbinado sugar (coarse sugar) and bake for 5 minutes. Then reduce the heat to 350 degrees F and continue to bake for 12-14 minutes, until a toothpick comes out clean from the center of the muffin.
- While the muffins bake, whisk together powdered sugar, heavy cream, vanilla extract, maple extract, and a pinch of salt to make the maple glaze.
- Allow the muffins to cool completely.
- Once the muffins have cooled completely, drizzle the glaze on top for the perfect breakfast!
Notes
Substitutions
- If you don't have molasses, you can use honey or maple syrup instead. Use the exact amounts listed in the recipe card.
- Use coconut oil instead of vegetable oil for healthy gingerbread muffins!
- No buttermilk? No problem! Here's my guide on how to make your own buttermilk from home (spoiler - you only need two ingredients - milk and lemon juice)
- Dairy-Free / Vegan option - use almond milk and lemon juice to substitute for buttermilk and use your favorite vegan sour cream and vegan butter instead. Substitute eggs for a flax egg.
- Gluten Free option - use your favorite 1 to 1 Gluten Free Baking Flour.
- Be sure to use room temperature eggs, buttermilk, and sour cream. This will help the batter come together smoothly without breaking apart.
- For a thicker glaze, add less milk. conversely, add more if you prefer a thinner consistency.
- Get creative with the glaze! Add a little orange zest or lemon zest and make a lemon glaze instead of maple. Citrus and the comforting spices of cinnamon go so well together!
- Measure your flour properly! Adding too much or too little flour can really throw off the outcome of this recipe. Use a kitchen scale for the most accurate results.
Nutrition
Calories: 425kcal, Carbohydrates: 68g, Protein: 5g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 58mg, Sodium: 274mg, Potassium: 157mg, Fiber: 1g, Sugar: 46g, Vitamin A: 398IU, Vitamin C: 0.2mg, Calcium: 124mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!