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–+ servings
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
Prep Time 8 minutes
Cook Time 16 minutes
Total Time 24 minutes
Servings 12
Calories 225kcal
Author Beth Sachs

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.
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