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Gingerbread Muffins

Gingerbread muffins with warm cinnamon-ginger spice and a crackled domed top, baked until tender and springy. Finished with a quick cream cheese glaze and a drizzle that sets slightly as the muffins cool.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread muffin batter
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1.5 tsp ginger
  • 0.5 tsp cloves
  • 0.5 tsp allspice
  • 0.25 tsp black pepper
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, melted
  • 0.5 cup brown sugar
  • 0.333 cup molasses
  • 2 eggs
  • 0.75 cup buttermilk
  • 1 tsp vanilla
Cream cheese glaze
  • 1 cup powdered sugar
  • 3 tbsp cream cheese
  • 2 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and line a 12-cup muffin tin.
Mix dry and wet ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, ginger, cloves, allspice, black pepper, and salt until evenly combined.
  2. Whisk melted butter, brown sugar, molasses, eggs, buttermilk, and vanilla until smooth.
Fill and bake
  1. Fold the wet mixture into the dry mixture until just combined, then divide the batter into the muffin cups.
  2. Bake at 375F for 18-20 minutes, until a toothpick comes out clean.
Glaze
  1. Cool the muffins for 5 minutes.
  2. Stir powdered sugar, cream cheese, milk, and vanilla into a smooth glaze, then drizzle over the warm muffins.

Notes

For the best domed tops, mix the batter just until the dry streaks disappear—overmixing can make muffins tough. Store leftovers in an airtight container in the fridge for up to 4 days; warm briefly in the microwave before serving. Freeze baked, unglazed muffins for up to 2 months, then thaw and glaze after reheating. If you want a dairy-free version, use a dairy-free cream cheese and milk in the glaze.