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Irresistible Spiced Gingerbread Muffins With Cream Cheese Icing

Irresistible Spiced Gingerbread Muffins With Cream Cheese Bliss

Enjoy these Irresistible Spiced Gingerbread Muffins With Cream Cheese Icing for a festive treat this holiday season!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Provides structure; always use fresh flour for optimal fluffiness.
  • 1 tbsp baking powder Works as a leavening agent; make sure it’s not expired for proper rising.
  • 2 tsp ground ginger Adds the signature flavor; freshly ground will give a more vibrant zing.
  • 1 tsp cinnamon Enhances flavor with cozy tones; essential for spiced goodness.
  • 3/4 cup brown sugar Contributes sweetness and moisture; light or dark brown sugar can alter taste depth.
  • 2 large eggs Acts as a binding agent; room temperature eggs yield the best texture.
  • 1 cup milk Adds creaminess; whole milk offers richness, while almond milk is a great dairy-free option.
  • 1/2 cup molasses Provides color and depth of flavor; absolutely essential for that gingerbread essence.
For the Icing
  • 8 oz cream cheese The base for the icing; ensure it's softened for effortless blending.
  • 2 cups powdered sugar Sweetens and helps thicken the icing; adjust for desired sweetness.
  • 1 tsp vanilla extract Enhances the flavor of the icing; adds a lovely touch to its taste.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk

Method
 

Muffin Preparation
  1. Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or lightly spraying it with cooking oil.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, ground ginger, cinnamon, and brown sugar.
  3. In another bowl, beat together the eggs, milk, molasses, and melted butter until smooth and creamy.
  4. Pour the wet mixture into the bowl with the dry ingredients. Gently stir until combined, taking care not to overmix.
  5. Fill each muffin cup about two-thirds full with the batter.
  6. Bake for 18-20 minutes, checking for doneness with a toothpick.
  7. While the muffins cool, beat together the softened cream cheese, powdered sugar, and vanilla extract until creamy.
  8. Once cooled slightly, drizzle or spread the cream cheese icing generously over the muffins.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped muffins for up to 3 months.