Go Back
+ servings
Gingerbread Muffins
Print

Gingerbread Eggnog Muffins

Perfect for breakfast, brunch, or as a sweet snack, these Gingerbread Muffins are a scrumptious way to bring the warmth of the season to your table.
Course Breakfast
Cuisine American
Keyword gingerbread, muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients

Muffins

  • cup all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • ½ cup butter melted and cooled (1 stick)
  • ½ cup eggnog
  • cup molasses
  • 1 large egg

Streusel Topping

  • 2 tbsp butter melted
  • cup all-purpose flour
  • ½ cup light brown sugar
  • 1 tsp cinnamon

Glaze

  • ½ cup confectioners sugar
  • 2 tbsp eggnog
  • pinch nutmeg

Instructions

  • Preheat the oven to 400 degrees.
  • Line the muffin tins with wrappers. Set aside.
  • In the mixer bowl, combine the flour, sugar, ginger, baking powder, salt, cinnamon, and cloves. Mix.
  • In a small bowl combine cooled melted butter, eggnog, and molasses. Add the mixture to the dry mixture and then add the egg. Beat until just combined
  • Pour the batter into the liners, filling about ¾ full.

Streusel

  • In a small bowl, melt the butter.
  • Add the flour, sugar, and cinnamon, and stir with a fork until crumbly.
  • Sprinkle the mixture on top of of the muffin batter.
  • Bake for 20-25 minutes or until the toothpick test is clean.
  • Allow to cool 5 minutes in the pan before transferring the muffins to a wire rack to completely cool.

Glaze

  • Whisk the glaze ingredients together and then drizzle over each muffin.

Store the muffins in an airtight container in the refrigerator.

  • Microwave for 10-15 seconds to bring to a room temperature before serving