These gingerbread muffins are soft, spiced just right, and topped with a zesty lemon glaze that makes every bite pop.
They’re warm, cozy, and perfect with a cup of coffee or tea.
I’ve made these for holiday mornings, weekend brunch, and just because.
They’re super easy to whip up and make the house smell amazing while they bake.
Why I Love This Recipe
There’s something so comforting about the smell of gingerbread baking. These muffins are simple but full of flavor. I started making them for my weekend baking days and now they’re a regular treat in our house.
- You can eat them warm, and they taste like Christmas.
- The lemon glaze brightens up the deep spice flavor so it’s not too heavy.
- They freeze well (if you have any left).
- You don’t need a mixer, just two bowls and a whisk.
Servings and Time
Makes: 12 muffins
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Macros per Muffin (approximate)
- Calories: 210
- Protein: 3g
- Carbs: 30g
- Fat: 9g
- Sugar: 16g
- Fiber: 1g
What You’ll Need
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ cup brown sugar, packed
- ½ cup unsulphured molasses
- ⅓ cup vegetable oil
- 1 egg
- ¾ cup milk
- 1 tsp vanilla extract
Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice (plus more if needed)
- 1 tsp lemon zest
Pro Tips
- Don’t overmix the batter or the muffins can turn out dense.
- Let the muffins cool slightly before adding the glaze or it’ll melt right off.
- Use fresh lemon juice for the glaze — bottled juice doesn’t taste the same.
- Fill muffin cups only about ¾ full to give them room to rise.
- You can make the glaze thicker or thinner by adjusting the lemon juice.
Tools You’ll Need
- 2 mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin
- Paper muffin liners
- Microplane or zester
- Small bowl for glaze
- Spoon for drizzling
Substitutions and Variations
- Swap vegetable oil for melted butter or coconut oil
- Use maple syrup or honey instead of molasses (the flavor will change)
- Add chopped nuts or dried cranberries to the batter
- Orange juice and zest work as a twist on the lemon glaze
- Use whole wheat flour for half the flour for a heartier muffin
Make Ahead Tips
- Make the muffins the night before and store in an airtight container
- The glaze can be made ahead and stored in the fridge for 2 days
- Freeze muffins (unglazed) for up to 2 months, then glaze after thawing
How to Make Gingerbread Muffins with Lemon Glaze
Step 1: Mix Dry Ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tbsp ground ginger, 1 tsp cinnamon, ¼ tsp ground cloves, and ¼ tsp ground nutmeg until well combined.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk together ½ cup packed brown sugar, ½ cup molasses, ⅓ cup vegetable oil, 1 egg, ¾ cup milk, and 1 tsp vanilla extract until smooth.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the bowl of dry ingredients and gently mix with a spatula just until combined. The batter will be thick.
Step 4: Fill Muffin Tin
Line a muffin tin with paper liners. Spoon the batter evenly into the liners, filling each about ¾ full.
Step 5: Bake
Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean from the center of a muffin.
Step 6: Make the Lemon Glaze
While muffins cool, whisk 1 cup powdered sugar with 2 tbsp fresh lemon juice and 1 tsp lemon zest in a small bowl until smooth.
Step 7: Glaze the Muffins
Once muffins are mostly cool, spoon the glaze over the tops and let it set for a few minutes.
Leftovers and Storage
- Store muffins in an airtight container at room temp for 2–3 days
- Keep in fridge for up to a week
- Freeze unglazed muffins in a freezer bag for up to 2 months
Why This Recipe Works (Quick Science)
The baking soda reacts with the acidity in the molasses to create lift and softness. Using oil instead of butter keeps the texture moist even after a couple of days. Spices bloom in the oven heat, giving deep flavor fast. The lemon glaze adds contrast by cutting through the sweetness with acidity.
Common Mistakes
- Overmixing the batter = tough muffins
- Using blackstrap molasses makes them bitter — use unsulphured molasses
- Glazing too early melts the glaze off
- Overbaking dries them out fast
What to Serve With
- A cup of coffee or black tea
- Fresh fruit like orange slices or berries
- Greek yogurt or a dollop of whipped cream
- Warm apple cider in the colder months
FAQ
Can I use gluten-free flour?
Yes, use a 1:1 gluten-free baking mix for best results.
Can I skip the glaze?
Sure! They’re still tasty without it, but the glaze adds a nice balance.
What can I use instead of molasses?
Maple syrup or honey can be used, but it will change the flavor and texture.
How do I know when the muffins are done?
Insert a toothpick into the center — if it comes out clean, they’re ready.
