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Gingerbread Muffins

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2 cups all-purpose flour

½ cup brown sugar, packed

1 ½ teaspoon baking soda

½ teaspoon baking powder

Single pinch salt

1 ½ teaspoon ground cinnamon

1 ½ teaspoon ground ginger

½ teaspoon ground cloves

¼ teaspoon nutmeg

½ cup molasses

¾ cup milk

¾ cup oil

3 Tablespoons butter; melted

1 whole egg, slightly beaten

1 teaspoon Vain Tanzanian Vanilla extracted in Spiced Rum

2 Tablespoons maple syrup

Sparkling sugar, optional

Muffin Glaze

1 cup powdered sugar

2 Tablespoons milk

¼ teaspoon Vain Tanzanian Vanilla extracted in Spiced Rum

Dash cinnamon


Preheat oven to 350 degrees F. Generously grease a muffin pan with butter or nonstick spray or line with muffin liners. Set aside. 

In a large bowl, whisk together the dry ingredients, set aside.

In a medium bowl, whisk together the molasses, milk, oil, butter, egg, Vain vanilla extract and maple syrup until combined.

Pour the wet ingredients in the large bowl with the dry ingredients and mix just until combined. Be sure not to over-mix, the batter will be thick and slightly lumpy.

Divide the batter among the prepared muffin pans and bake for 11-12 minutes or until toothpick inserted in the center comes out mostly clean.

While the muffins bake, you can prepare the icing. Whisk together the powdered sugar, milk, Vain vanilla extract and cinnamon in a bowl until smooth.

Once the muffins are baked, allow them to cool for a few minutes before transferring them to a cooling rack. Spoon the icing into a large ziplock bag and cut a small piece of the corner of the bag. Drizzle the icing on top of the muffins OR you can spoon the icing on top. Sprinkle with sparkling sugar (optional). Let set for a few more minutes then enjoy!