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Gingerbread Muffins with Chocolate Gingerbread Crumble and Vanilla Glaze Recipe

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★★★★★

4.7 from 51 reviews

These Gingerbread Muffins are a festive treat perfect for the holiday season, featuring warm spices like ginger and cinnamon combined with molasses for rich flavor. Topped with a crunchy mixture of crumbled gingerbread cookies and mini chocolate chips, then finished with a smooth vanilla glaze, these muffins are moist, flavorful, and delightfully spiced.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ¼ teaspoons baking soda
  • 1 Tablespoon ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter (room temperature)
  • ½ cup granulated sugar
  • 2 large eggs (room temperature)
  • ½ cup molasses
  • 1 cup cold water

Topping

  • 1 cup gingerbread cookies, crumbled
  • 1 cup mini chocolate chips

Vanilla Glaze

  • 1 cup sifted confectioners sugar
  • 1 Tablespoon whole milk
  • 1 teaspoon pure vanilla paste

Other

  • Non-stick baking spray

Instructions

  1. Preheat and Prepare Muffin Tins: Preheat your oven to 350°F (177°C). Line two muffin tins with cupcake liners and spray them with non-stick baking spray to prevent sticking. Set these aside while you prepare the batter.
  2. Prepare the Topping: Place the gingerbread cookies into a sealable plastic bag. Use a rolling pin to crush them into small crumbles. Add the mini chocolate chips to the bag with the cookie crumbles and mix them together. Set this topping mixture aside for later use.
  3. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, and salt to evenly combine. Set this dry mixture aside.
  4. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream the room temperature butter and granulated sugar on medium speed until the mixture becomes light and fluffy, approximately 3 minutes.
  5. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to create a smooth mixture.
  6. Incorporate Molasses: Add the molasses to the butter and egg mixture and beat until it is fully combined. Use a rubber spatula to scrape down the sides of the bowl to ensure no unmixed ingredients remain.
  7. Add Dry Ingredients in Two Batches: Reduce the mixer to low speed and add half of the dry flour mixture. Mix until just blended, then scrape down the bowl sides. Add the remaining dry ingredients and mix until fully incorporated.
  8. Add Water and Mix: With the mixer still on low speed, slowly pour in the cold water. Continue beating on low until the batter becomes smooth and well combined.
  9. Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each about ¾ full evenly.
  10. Add Topping: Sprinkle approximately ¼ to ½ cup of the gingerbread cookie and mini chocolate chip topping evenly over each muffin. Press the topping gently down onto the batter to adhere.
  11. Bake the Muffins: Place the muffin tins in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  12. Cool Muffins: Remove the muffins from the oven and let them cool in the pans for 10 minutes. Then transfer them to a cooling rack placed over a cookie sheet to cool completely before glazing.
  13. Prepare Vanilla Glaze: In a medium bowl, whisk together the sifted confectioners sugar, pure vanilla paste, and whole milk until smooth and well combined.
  14. Glaze the Muffins: Using a spoon, drizzle the vanilla glaze over the topping on each muffin evenly.
  15. Serve: Allow the glaze to set before serving. Enjoy these festive, moist gingerbread muffins as a holiday breakfast or treat.

Notes

  • To get the best flavor, use fresh ground ginger and cinnamon for the dry spices.
  • Make sure the butter and eggs are at room temperature to ensure smooth mixing and fluffy texture.
  • The crumbled gingerbread cookies add a delightful crunch and extra gingerbread flavor to the topping.
  • For a dairy-free version, substitute non-dairy butter and milk alternatives in the recipe.
  • If you prefer a spicier muffin, increase the ground ginger and cinnamon by ¼ teaspoon each.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: gingerbread muffins, holiday muffins, spiced muffins, ginger muffins, Christmas baking, molasses muffins, gingerbread cookies topping

Find it online: https://chefmilacook.com/gingerbread-muffins-with-chocolate-gingerbread-crumble-and-vanilla-glaze-recipe/