Turn the warm spices and flavors we all know and love this time of year into a tasty muffin!  Instead of a cutout gingerbread boy, enjoy a sweet, molasses muffin with all the cinnamon, ginger, and cloves you expect from the traditional decorated cookie!

Making these muffins even more special, they are topped with a Lemon Glaze! This is a classic combination and truly hard to resist sitting out on a tray for your next holiday brunch!

📍 Pin HERE for later!

What you Need:

1/2 cup (1 stick) butter
3/4 cup  dark molasses
2 & 2/3 cups  all purpose flour
1 & 1/2 teaspoons baking soda
1/4 teaspoon salt
1 & 1/2 teaspoons ground cinnamon
1 & 1/4 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 cup packed  brown sugar
1 large egg
1/2 cup plain yogurt or sour cream (not nonfat)
1/2 cup milk (not skim)
Optional: coarse sugar for sprinkling – this makes a HUGE texture difference and I highly recommend it

Lemon Glaze:

1 cup confectioners’ sugar (or more, as needed)
2 Tablespoons fresh lemon juice
1 Tablespoon milk

1. Preheat oven to 425°F
2. Grease or line muffin pan with paper cups.
3. In a large microwave-safe bowl, heat the butter (cube butter for faster melting) and molasses together in the microwave on high for about 1 minute. Stir until combined and set aside to slightly cool
4. Blend the flour, baking soda, salt, cinnamon, ginger, and cloves together.
5. Into the molasses/butter mixture, whisk the brown sugar, egg, yogurt (or sour cream), and milk until all wet ingredients are combined.
6. Pour wet ingredients into dry ingredients and mix JUST until combined. Do not over-mix. A few lumps and thick batter is OKAY!
7. Fill prepared muffin pan, Sprinkle with coarse sugar (if desired, but HIGHLY recommended as it add a nice crunchy texture)
8. Bake at 425°F for 5 minutes, then, while keeping muffins in the oven, LOWER the oven temperature to 350°F
9. Continue to bake for 15-16 minutes until the tops are cracked and centers are set (a toothpick comes out clean)
10. Allow to cool for about 5 minutes in pan before glazing and serving.

Glaze:

1. While muffins cool, prepare the glaze by mixing all ingredients together. If needed, add more confectioners’ sugar to thicken or more milk to thin out.
2. Drizzle on top of warm muffins. Icing will set as the muffins cool

Store on the counter for 2 days or 1 week in the refrigerator.

Recipe courtesy of Sally’s Baking Addiction, HERE

More Holiday Ideas:

Mini Cinnamon Sticky Rolls

Snow Ice Cream!

Paint Chip Christmas Tree Ornaments

Children’s Book Advent Count Down