Glazed Gingerbread Mini Muffins for #MuffinMonday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
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This is such a great muffin recipe to have on hand!! The flavor and texture are just lovely - packed full of warm and tender spices, not overly sweet at all - and mini muffins are my favorite lately. Perfect little popable treats. The glaze adds a lovely touch of extra texture and sweetness, but you can definitely leave it off if you don't want to make it. They're tasty either way!
See all of our tender delicious muffins that we're sharing with you this month!
- Glazed Gingerbread Mini Muffins by Making Miracles
- Honey Bunches of Oaty Muffins by Palatable Pastime
- Maple Muffins by A Day in the Life on the Farm
- Sour Cherry Muffins with Coconut Streusel by Karen's Kitchen Stories
- Sourdough Discard Whole Wheat Sun-dried Tomato Basil Muffins by Margical Ingredients
- Sourdough Orange Muffins by Zesty South Indian Kitchen
Glazed Gingerbread Mini Muffins
1 small very ripe banana, mashed
1 large egg
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup vegetable oil
1/3 cup molasses
1/3 cup milk or half and half
1/3 cup granulated sugar
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
2 1/4 cups all-purpose flour
1/2 cup powdered sugar, sifted
1 TBS milk (more to thin, if needed)
1 tsp pure vanilla extract
- Preheat oven to 400 degrees and spray a mini muffin tin with nonstick cooking spray.
- In the bowl of a stand mixer, cream the mashed banana with the egg until well combined. Add in the vanilla, and the spices (cinnamon, ginger, cloves, and nutmeg), plus the salt. Blend.
- Add in the vegetable oil and molasses, and blend.
- Add in the milk, and both sugars. Blend until well combined.
- Next add in the baking powder and baking soda and blend in.
- On low speed, add in the flour last, blending just until combined. Batter should be thick and glossy.
- Fill muffin tins about 3/4 to just shy of all the way full. Bake 10 minutes and then reduce heat to 350 degrees. Bake 3-5 more minutes, until a toothpick inserted into the muffin comes out clean.
- Cool in tin for a few minutes before moving to a cooling rack (repeat baking steps with any remaining batter while the first batch cools).
- When the muffins are still warm, but no longer hot, prepare the simple glaze by combining the powdered sugar, vanilla, and milk in a bowl and stir with a spoon. It should be thin enough to dip the muffins in, but not so thin that it won't adhere to them.
- Dip the tops of the warm muffins in the glaze and set aside to complete cooling.
Recipe adapted from Fork Knife Spoon