December 24, 2024

FROSTED GINGERBREAD MUFFINS

Nothing says the holidays quite like the warm, spicy aroma of gingerbread wafting through the kitchen. These frosted gingerbread muffins, topped with a luscious frosting, are the perfect way to welcome the festive season. Moist, flavorful, and topped with a creamy frosting, they’re a delightful combination of comfort and indulgence. Whether you’re planning a cozy family breakfast or a festive gathering, these muffins are sure to be a hit.

WHY’LL LOVE THESE MUFFINS

These frosted gingerbread muffins are the ultimate festive treat, packed with warm spices like ginger, cinnamon, and nutmeg that bring the comforting flavors of the holidays to life. Their soft, moist, and tender texture makes every bite irresistible, while the luscious cream cheese frosting adds a sweet, tangy balance to the spiced muffins. Perfect for a holiday brunch, dessert table, or a cozy snack, these muffins are easy to make and always a crowd-pleaser. Enjoy them with frosting for an indulgent dessert or without for a simpler, less sweet breakfast option—either way, they’re guaranteed to impress!

Perfectly Spiced: The blend of ginger, cinnamon, and nutmeg gives these muffins a cozy warmth.
Moist and Fluffy: Thanks to molasses and buttermilk, every bite is tender and rich.
Crowd-Pleaser: The frosting adds a sweet, creamy touch that makes these muffins irresistible.
Easy to Make: Simple ingredients and straightforward steps make these a holiday baking staple.

TIPS FOR THE BEST GINGERBREAD MUFFINS

Use Fresh Spices: For the boldest flavor, make sure your ginger, cinnamon, and nutmeg are fresh. Spices lose potency over time, so check the expiration date or restock if needed.

Don’t Overmix: Mix the batter just until the dry ingredients are incorporated to avoid dense muffins. Overmixing can result in tough, chewy muffins.

Measure Ingredients Accurately: Use measuring cups and spoons for precise amounts, especially with flour, which should be spooned and leveled for the right consistency.

Room-Temperature Ingredients: Bring your eggs, milk, and butter to room temperature for a smoother batter and even baking.

Fill Muffin Cups Properly: Fill each cup about ¾ full for a perfect dome-shaped rise. Overfilling may cause spillage, while underfilling results in flat muffins.

Preheat the Oven: Ensure your oven is fully preheated before baking for consistent results. Muffins rise best in a hot oven.

If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.

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FROSTED GINGERBREAD MUFFINS

Bakeanna

These gingerbread muffins are the ultimate festive treat, packed with warm spices like ginger, cinnamon, and nutmeg that bring the comforting flavors of the holidays to life.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course Dessert

Cuisine American

Ingredients

FOR THE MUFFINS

220 g all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
115 g unsalted butter softened
1/2 cup brown sugar
2 large eggs
1/2 cup gingerbread cream

FOR THE CARAMEL FILLING

100 g granulated sugar
2 tbsp water
1/4 cup heavy cream
2 tbsp gingerbread cream
2 tbsp unsalted butter
Pinch of salt

FOR THE FROSTING

115 g cream cheese softened
60 g unsalted butter softened
1 cup powdered sugar
1 tsp vanilla extract

Instructions

MAKE THE MUFFINS

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, cream the butter and brown sugar until light and fluffy.
Beat in the eggs, one at a time.
Add the gingerbread cream, mixing until smooth.
Gradually fold in the dry ingredients until just combined.
Fill each muffin liner about 3/4 full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

MAKE THE FILLING

In a small saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar melts and turns a golden amber color.
Remove from heat and slowly whisk in the warm heavy cream and gingerbread cream (be cautious; it will bubble).
Stir in the butter and salt until smooth. Let the caramel cool slightly.

FILL THE MUFFINS

Use a small knife or apple corer to cut a small hole in the center of each muffin, saving the top piece.
Fill each hole with the gingerbread caramel sauce, then replace the top piece.