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Festive Gingerbread Muffins with Vanilla Bean Glaze

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Delightful gingerbread muffins topped with a luscious vanilla bean glaze, perfect for holiday gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup unsulfured molasses
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 vanilla bean

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt until combined. Set aside.
  3. In another bowl, combine the molasses, granulated sugar, brown sugar, melted butter, eggs, buttermilk, and vanilla extract. Whisk until well blended.
  4. Gradually fold the dry mixture into the wet ingredients using a spatula until just combined.
  5. Fill the muffin cups about two-thirds full with batter.
  6. Bake for about 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in the tin for five minutes before transferring to a wire rack.
  8. For the glaze, mix powdered sugar with the scraped seeds of the vanilla bean and a little water until smooth.
  9. Drizzle the glaze over the cooled muffins before serving.

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/festive-gingerbread-muffins-vanilla-bean-glaze/

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