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    Home » Recipes » Muffins

    Easy Gingerbread Muffins with Lemon Drizzle

    Published: Sep 14, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    Jump to Recipe Print Recipe
    Gingerbread muffins pin image.

    Easy gingerbread muffins drizzled with a zingy lemon glaze. Perfect for Halloween, Bonfire Night, and Christmas too.

    These moist damp muffins are soft and fluffy in texture, and flavoured with the cozy warming spices of cinnamon, ginger, and cloves with a hint of citrus!

    2 Gingerbread muffins in a stack.
    Moist Gingerbread Muffins

    One of our favourite Autumn treats, we like to enjoy the muffins with a mug of tea or a glass of milk for the kids! They're also great as an easy dessert, drenched in plenty of custard!

    Best of all, the smell that fills your kitchen when these ginger muffins are baking is something else, and you'll be pleased to hear they taste as good as they smell!

    👩‍🍳 Love ginger? Try my easy ginger cookies recipe too!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredient notes
    • 🔪 Instructions
    • 💭 Expert tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More muffin recipes
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    • Quick and easy to make.
    • Perfect treat for Autumn and Winter.
    • Moist, damp, and soft in texture.
    • Freezer-friendly.
    • Great for breakfast, a snack, or dessert.

    🛒 Ingredient notes

    Ingredients for moist gingerbread muffins.
    • Sugar - dark brown sugar is best for flavour and moist texture. Swap for light brown sugar for a lighter colour and texture.
    • Flour - white plain flour or swap for wholemeal plain flour.
    • Bicarbonate of Soda - the raising agent used in this recipe.
    • Spices - ground ginger, cinnamon, and cloves.
    • Yogurt - plain natural yogurt or Greek yogurt. Creme fraiche would also work.
    • Butter - unsalted and melted in the microwave. Allow to cool slightly before using.
    • Eggs - 2 large free range eggs at room temperature.
    • Lemon - lemon zest for the muffin batter, and lemon juice for the icing glaze.
    • Salt - a small pinch to lift the flavour.
    • Icing Sugar - sieved and mixed with lemon juice for glaze.

    🔪 Instructions

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Preheat the oven to 190c (170 fan/ Gas 5) and line a 12-hole muffin tin with paper muffin cases.

    Two: Place the dry ingredients in a large mixing bowl.

    Three: Whisk together the wet ingredients then carefully mix them into the dry ingredients. Be careful not to overmix.

    Mixing the gingerbread muffin batter in a mixing bowl.

    Four: Divide the muffin batter between the 12 muffin cases and bake in the oven for 16-18 minutes. Allow to cool.

    Five: Whisk together the sieved icing sugar and enough lemon juice to make a drizzle icing, then drizzle over the muffins with a teaspoon.

    Gingerbread muffins in a muffin tin.

    💭 Expert tips

    • For a high domed muffin, preheat the oven to 20 degrees ABOVE the specified temperature in the recipe card. As soon as you put the muffins in the oven, turn it back down. The high heat will help the raising agent to start working.
    • Try not to over-mix the muffin batter. Over mixing will result in tough, chewy muffins. Gently fold in the ingredients, and don't worry if the batter is still a bit lumpy!
    • For best results, check your bicarbonate of soda is fresh and in date.

    🍴 Serving suggestions

    Serve the muffins for Afternoon tea, an after-school snack, or for Halloween and Bonfire night parties.

    They're also delicious as an easy dessert served with custard or honeycomb ice cream!

    A half eaten gingerbread muffin

    📖 Variations

    • For a damper, darker coloured muffin use molasses instead of dark brown sugar.
    • Add chocolate chips, chopped nuts (pecans or walnuts), or dried cranberries to the muffin batter for added flavour and texture. 100g is about right.
    • Use orange zest and juice instead of lemon, or swap for vanilla extract.
    • Substitute the lemon icing for a simple demerara sugar topping or cream cheese maple glaze.
    • Add a small grated apple or mashed banana for added sweetness.

    🥡 Storage

    Store: Muffins are best eaten fresh on the day they are made. They can also be stored at room temperature in an airtight container or cake tin for up to 3 days. Don't store them in the fridge as they will dry out.

    Freeze: Place the cooled muffins in freezer bags or a freezer-safe container and freeze for up to 3 months. Defrost/thaw at room temperature, or microwave for 30 seconds before serving.

    A gingerbread muffin on a plate with gingerbread muffins in the background.

    ❓ Frequently asked questions

    Can I make vegan gingerbread muffins?

    Swap the butter and yogurt for dairy-free alternatives, and replace the eggs with 6 tablespoons of apple sauce.

    😋 More muffin recipes

    • Cinnamon Apple Muffins
    • Blackcurrant Muffins
    • Lemon Drizzle Muffins
    • Blackberry Lemon Muffins
    • Blueberry and White Chocolate Muffins
    Gingerbread muffins on a wooden board.

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    Recipe

    Two gingerbread muffins in a stack.
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    5 from 7 votes

    Easy Gingerbread Muffins

    Easy gingerbread muffins drizzled with a zingy lemon glaze. Perfect for Halloween, Bonfire Night, and Christmas too.
    Course Baking, Cake
    Cuisine British
    Keyword gingerbread muffins, moist gingerbread muffins
    Prep Time 8 minutes
    Cook Time 16 minutes
    Total Time 24 minutes
    Servings 12
    Calories 225kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Kitchen Scales
    • Measuring Spoons
    • Wooden Spoon
    • Mixing Bowl
    • Measuring Jug
    • 12 Hole Muffin Tin
    • Muffin Cases

    Ingredients

    Metric - US Customary
    • 140 g Dark Brown Sugar
    • 200 g Plain Flour
    • 1 teaspoon Bicarbonate of Soda
    • 1½ teaspoon Ground Ginger
    • 1½ teaspoon Cinnamon
    • ¼ teaspoon Cloves
    • ¼ teaspoon Salt
    • 100 ml Natural Yogurt
    • 140 g Butter melted and cooled
    • 2 Eggs large
    • 1 Lemon zest only

    For the drizzle

    • 100 g Icing Sugar sieved
    • 1-2 tablespoon Lemon Juice

    Instructions

    • Preheat the oven to 190°c (170 fan/ Gas 5/ 375F) and line a 12-hole muffin tin with paper muffin cases.
    • Place the dry ingredients in a large mixing bowl.
      140 g Dark Brown Sugar, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda, 1½ teaspoon Ground Ginger, 1½ teaspoon Cinnamon, ¼ teaspoon Cloves, ¼ teaspoon Salt
    • Whisk together the wet ingredients then carefully mix them into the dry ingredients. Be careful not to overmix.
      100 ml Natural Yogurt, 140 g Butter, 2 Eggs, 1 Lemon
    • Divide the muffin batter between the 12 muffin cases and bake in the oven for 16-18 minutes. Allow to cool.
    • Whisk together the sieved icing sugar and enough lemon juice to make a drizzle icing, then drizzle over the muffins with a teaspoon.
      100 g Icing Sugar, 1-2 tablespoon Lemon Juice

    Notes

    Expert Tips:
    • For a high domed muffin, preheat the oven to 20 degrees ABOVE the specified temperature in the recipe card. As soon as you put the muffins in the oven, turn it back down. The high heat will help the raising agent to start working.
    • Try not to over-mix the muffin batter. Over mixing will result in tough, chewy muffins. Gently fold in the ingredients, and don't worry if the batter is still a bit lumpy!
    • For best results, check your bicarbonate of soda is fresh and in date.
     
    Variations:
    • For a damper, darker coloured muffin use molasses instead of dark brown sugar.
    • Add chocolate chips, chopped nuts (pecans or walnuts), or dried cranberries to the muffin batter for added flavour and texture. 100g is about right.
    • Use orange zest and juice instead of lemon, or swap for vanilla extract.
    • Substitute the lemon icing for a simple demerara sugar topping or cream cheese maple glaze.
    • Add a small grated apple or mashed banana for added sweetness.
     
    Storage:
    Store: Muffins are best eaten fresh on the day they are made. They can also be stored at room temperature in an airtight container or cake tin for up to 3 days. Don't store them in the fridge as they will dry out.
    Freeze: Place the cooled muffins in freezer bags or a freezer-safe container and freeze for up to 3 months. Defrost/thaw at room temperature, or microwave for 30 seconds before serving.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Gingerbread Muffins
    Amount per Serving
    Calories
    225
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0.003
    g
    Polyunsaturated Fat
     
    0.2
    g
    Monounsaturated Fat
     
    0.4
    g
    Cholesterol
     
    28
    mg
    9
    %
    Sodium
     
    158
    mg
    7
    %
    Potassium
     
    84
    mg
    2
    %
    Carbohydrates
     
    37
    g
    12
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    20
    g
    22
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    57
    IU
    1
    %
    Vitamin C
     
    6
    mg
    7
    %
    Calcium
     
    46
    mg
    5
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

    More Easy Muffin Recipes

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    • Easy Stollen Muffins Recipe
    • Easy Christmas Cake Muffins Recipe
    • Easy Apple & Blackberry Muffins Recipe

    Reader Interactions

    Comments

    1. Dannii

      September 14, 2022 at 12:29 pm

      5 stars
      We love anything with gingerbread. Perfect for Christmas

      Reply
    2. Kristine

      September 14, 2022 at 12:48 pm

      5 stars
      The combination of the lemon drizzle and the gingerbread is a win! These were spectacular, I will definitely make them again. Thanks!

      Reply
    3. Toni

      September 14, 2022 at 1:35 pm

      5 stars
      This is so perfect for the holidays! Thanks for the recipe!

      Reply
    4. Michele

      September 14, 2022 at 1:44 pm

      5 stars
      We all loved these gingerbread muffins. They were a hit. Thanks for the recipe.

      Reply
    5. Tayler

      September 14, 2022 at 2:58 pm

      5 stars
      Gingerbread is one of my favorite flavors! I love that you paired it with lemon, and I can't wait to try them!

      Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

    More about me →

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