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Gingerbread Muffins with Maple-Cinnamon Glaze
By Laura Rege
Yields:
12 serving(s)
Prep Time:
15 mins
Total Time:
2 hrs 15 mins
Cal/Serv:
263
Nothing screams, "It's the holidays," like the smell of gingerbread! Embrace that sweet, earthy spice mix with this recipe—you can source all the ingredients from Food Lion. These muffins make the perfect breakfast, brunch, or dessert to get you through those cold winter months with a smile.
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Ingredients
FOR MUFFINS
- 1 3/4 cups
all-purpose flour
- 2 tsp.
ground ginger
- 1 tsp.
ground cinnamon
- 1/4 tsp.
ground nutmeg
- 1/4 tsp.
ground cloves
- 1/2 tsp.
kosher salt
- 2/3 cup
packed dark brown sugar
- 2/3 cup
unsulphured molasses
- 2/3 cup
boiling water
- 1/4 cup
canola oil
- 1 tsp.
baking soda
- 1
large egg
FOR GLAZE DRIZZLE
- 1 cup
confectioners' sugar
- Tbsp.
1 to 2 tbsp. pure maple syrup
- 1/2 tsp.
ground cinnamon
Turbinado sugar, for sprinkling
Directions
- Step 1Make the muffins: Preheat oven to 350°. Line a muffin tin with paper liners. In a medium bowl, whisk the flour, ginger, cinnamon, nutmeg, cloves, and salt until well combined.
- Step 2In another medium bowl, whisk together brown sugar, molasses, boiling water, and canola oil until sugar is dissolved. Whisk in baking soda. Let sit 5 minutes, then whisk in the egg.
- Step 3Add dry ingredients to wet ingredients and stir until just combined. Using a cookie scoop or 1/4 cup measure, spoon the batter into the prepared muffin tins. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Let cool in pan 10 minutes, then remove to a wire rack to cool completely.
- Step 4Make the glaze: In a medium bowl, whisk the confectioners’ sugar, 1 tablespoon of the maple syrup, and cinnamon. Add more maple syrup by the 1/2 teaspoon until glaze is thick but drizzling consistency. Drizzle over cooled muffins and sprinkle with turbinado sugar. Let set 15 minutes before serving.
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