Glazed Gingerbread Muffins

Glazed Gingerbread Muffins could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 322 calories, 4g of protein, and 11g of fat. For 59 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a side dish. Plenty of people made this recipe, and 604 would say it hit the spot. Christmas will be even more special with this recipe. This recipe from Baked by Rachel requires light brown sugar, all spice, egg, and vanillan extract. From preparation to the plate, this recipe takes around 27 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. Glazed Gingerbread Muffins, Glazed Gingerbread Muffins, and Pomegranate Glazed Gingerbread Muffins are very similar to this recipe.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 22 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F degrees. Line a standard muffin pan with 6 paper liners.In a large bowl or stand mixer, cream together butter and sugar. Mix in egg and vanilla, beating until smooth. Scrape bowl as needed. Add spices, salt and baking soda. Mix in half of the flour, followed by the molasses. Mix in remaining flour and sour cream. Continue mixing until no streaks remain. Divide batter equally between prepared paper liners, using a large cookie scoop. Bake at 350F for 20-22 minutes or until a cake tester or toothpick inserted comes out clean. Cool in pan until easy to handle, then transfer to a wire rack to cool completely. Meanwhile, prepare glaze. In a small bowl whisk together powdered sugar, vanilla and milk. Add additional powdered sugar or milk until desired consistency is reached. Drizzle glaze over cooled muffins. Store in an airtight container for up to several days.

 

Step by step:

1. Preheat oven to 350F degrees. Line a standard muffin pan with 6 paper liners.In a large bowl or stand mixer, cream together butter and sugar.

2. Mix in egg and vanilla, beating until smooth. Scrape bowl as needed.

3. Add spices, salt and baking soda.

4. Mix in half of the flour, followed by the molasses.

5. Mix in remaining flour and sour cream. Continue mixing until no streaks remain. Divide batter equally between prepared paper liners, using a large cookie scoop.

6. Bake at 350F for 20-22 minutes or until a cake tester or toothpick inserted comes out clean. Cool in pan until easy to handle, then transfer to a wire rack to cool completely. Meanwhile, prepare glaze. In a small bowl whisk together powdered sugar, vanilla and milk.

7. Add additional powdered sugar or milk until desired consistency is reached.

8. Drizzle glaze over cooled muffins. Store in an airtight container for up to several days.

Nutrition Information:

covered percent of daily need