perfectly spiced soft gingerbread muffins with a sweet vanilla bean glaze – these Gingerbread Muffins with Vanilla Bean Glaze are perfect for the holidays or any time of year

*This post may contain affiliate links. This means that a portion of the sale goes to me, at no extra cost to you. Thank you for supporting the brands that make Lion’s Bread possible!

You need these Gingerbread Muffins

I’ll be the first to admit that most “gingerbread” and holiday themed desserts are too much for me…too much spice and way too sweet. For these Gingerbread Muffins with Vanilla Bean Glaze, I’ve fixed all of that for you!

They’re incredibly tender, perfectly spiced, and they make your whole home smell like an actual cozy holiday-themed bakery!

Once these babies came out of the oven, I shared them with a few of my neighbors, and they were begging me for the recipe within minutes! That’s when I knew that you all needed the recipe too. Using mostly pantry staples, plus a few specialty spices, you’ll have the perfect holiday breakfast or snack in no time!

Want more delicious Muffin recipes like this? Check out:

Coffee Cake Banana Muffins

Big Bakery Style Blueberry Muffins

The Best Homemade English Muffins

How to make Gingerbread Muffins

Ingredients I use

unbleached all purpose flour – in all of my bakes, I like to King Arthur Baking Company’s flour. I like what the company stands for, it is 100% employee owned, and the high quality flour always gives me consistent, professional results, 10/10.

baking powder – baking powder is a leavened and it helps these gingerbread muffins rise to be puffy and soft. Baking powder is heat activated, so the second you put these muffins into the preheated oven, the baking powder starts working (the more you know!).

kosher salt – kosher salt is my go to in both baking and cooking. I like Morton’s Kosher salt. If you’re using Diamond Crystal, add an extra 1/2 teaspoon of salt to the recipe.

spices – since most people only bake with warm spices like ginger, cinnamon, and cloves during the holiday season, make sure that your spices are fresh! Spices can lose their potency and aromas and go stale after sitting on the shelf for months on end. I like to store my spices in the fridge to keep them fresh.

molasses – molasses is a key ingredient in gingerbread baking. The  signature caramel-like flavor make these muffins soft, chewy, and absolutely magic. Don’t substitute anything for molasses, please and thank you!

sour cream – sour cream is a key ingredient in this recipe! The acid from the sour cream makes the crumb of the muffin very tender and moist. If you don’t have sour cream, you could substitute full fat Greek yogurt. 

grass fed butter – As with all of my bakes (and cooking!) I use Kerrygold Irish butter. You just cannot compare the richness and flavor that it adds to anything else. I’m obsessed and you will be too.

vanilla beans – The tiny vanilla seeds are scraped from the beans, giving you the richest vanilla glaze ever! Use a sharp paring knife the slice the bean in half lengthwise, then open the pod, and use the knife to carefully scrape out all of the seeds. I like to put the leftover (empty) beans into a canister of sugar to make !VANILLA SUGAR! (try this please).

powdered sugar – before making your glaze, make sure that your powdered sugar doesn’t have any lumps. Sift or whisk the powdered sugar before mixing in the wet ingredients to ensure the smoothest vanilla bean glaze.

ingredients

Helpful tools to make Gingerbread Muffins – all links are shoppable!

Standard Muffin pan – I have at least 2 of these standard size muffin pans, if not more! I use them for cupcakes, muffins, popovers, meal prep. It is a great tool to have, and make sure to get a heavy weight pan, so that your muffins don’t burn.

Ice cream scoop – Since I worked in bakeries, I’ve always used an ice cream scoop to evenly portion out the muffin batter. This is then est way to scoop muffins, and ensures that each muffin is the same size, which means they will all bake evenly.

Metal mixing bowls – having a set of metal mixing bowls of varying sizes is so important for a well-stocked kitchen. I use these exact bowls day in, and day out. I’m sure you will too!

Balloon whisk – You need a great stainless steel whisk. It will last forever, and will help you bake delicious memories.

How to Store Muffins

Muffins fall into the “quick bread” category, and the beauty of these recipes is that they stay moist and fresh for a few days!

I’m sure they won’t last that long because they are SO delicious, but on the off chance that you have a few leftover, make sure to store them in an airtight container at room temperature. This way, they’ll stay soft, tender, and moist!

Share your bake!

If you do make these Gingerbread Muffins with Vanilla Bean Glaze (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for my Newsletter here as well!

xoxo – LeAnne

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Gingerbread Muffins with Vanilla Bean Glaze

perfectly spiced soft gingerbread muffins with a sweet vanilla bean glaze

Course Breakfast

Cuisine American

Keyword gingerbread, holiday recipes, muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 14 muffins

Author LeAnne

Equipment

• 1 standard muffin tin with 12 wells

Ingredients

• 2⅔ cups unbleached all purpose flour 390 g
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt 4 g
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs at room temperature
• ¾ cup brown sugar lightly packed, 160 g
• ½ cup whole milk 123 g
• ¾ cup molasses 210 g
• ¼ cup sour cream 60 g
• 1 teaspoon pure vanilla extract
• 8 tablespoons salted Kerrygold butter melted then cooled, 113 g
• For the glaze:
• 2 cups powdered sugar 240 g
• 2-3 tablespoons milk
• pinch of kosher salt
• seeds from half a vanilla bean pod

Instructions

• Preheat the oven to 400°F. Line a standard muffin tin with paper liners, as well as an additional pan with 2-3 more liners.
• In a large mixing bowl, combine the all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, and ground cloves. Use a whisk to combine thoroughly.
• To another medium size bowl, add the eggs, brown sugar, whole milk, molasses, sour cream, pure vanilla extract. Whisk to incorporate the ingredients really well. Slowly stream in the melted butter, whisking while your pour, until the mixture is emulsified.
• Make a well in the center of the dry ingredients, then pour the egg and milk mixture into the dry ingredients. Whisk well until just combined. Don’t over mix or the muffins become dense.
• Use a large ice cream scoop or a 1/4 cup measuring cup to portion the batter into the prepared muffin tin.
• Bake at 400° for 25-27 minutes until the muffins are puffy, with crinkled tops. Rotate the pan halfway through the bake time to ensure an even bake.
• Meanwhile, make the glaze. In a small mixing bowl, combine the powdered sugar, milk and kosher salt. Whisk until smooth. If you prefer a thinner glaze, and another teaspoon of milk. To retrieve the seeds from the vanilla bean pod, use a sharp paring knife to slice the vanilla bean in half, lengthwise. Use the tip of the knife to flatten out the interior of the pod. Then, firmly press the knife down as your scrape the seeds from the inside of the pod. Scrape the seeds off the edge of the knife into the glaze, and whisk to combine.
• Allow the muffins to cool completely, and then spoon the glaze on top, allowing it to drip down the sides slightly. The glaze should set up within 10 minutes. Enjoy!

The post Gingerbread Muffins with Vanilla Bean Glaze first appeared on Lion’s Bread Blog

The post Gingerbread Muffins with Vanilla Bean Glaze appeared first on Lion's Bread.

wholesome bran muffins studded with plump raisins and orange zest, topped with toasted shards of coconut – perfect for breakfast or afternoon snacks

Bran muffins are…polarizing, lol! People have a lot of opinions, but if you love them like I do, then you know how delicious and satisfying they can be! From a really young age, I’ve always loved them, for their nuttiness of the bran, the rich molasses notes from the brown sugar, and plump raisins. It’s the perfect breakfast on the go, that’s not overly sugary or indulgent, or a really solid afternoon snack to give to cranky children who just need…something!

What exactly is bran?

Bran is the outer layer of grains like wheat, oats and even rice. You mostly see wheat bran in recipes, like this one! It has a lot of great fiber and vitamins.

Are Bran Muffins healthy?

Wheat bran has lots of fiber along with vitamins and minerals. Bran muffins have a reputation for being healthy, and a ‘crunchy’ food. They can be. But I don’t really find that to be the case, because most recipes call for loads of sugar. I think they can be really good for you and live up to their healthy reputation by replacing all of the unnecessary sugar with more layers of flavor, like orange, maple, cinnamon, and pure vanilla extract.

How to make a bran muffin that actually tastes amazing

The problem you often run into with bran muffins, is the that they’re too dry, because the bran absorbs so much liquid. I’ve remedied that here by adding plenty of greek yogurt (or sour cream) which really tenderizes the batter. They’re sweetened with brown sugar and maple syrup, along with fresh orange juice. Adding layers of flavor is really important here, and takes a rather ordinary muffin to new heights. These Bran Orange Raisin Muffins with Toasted Coconut are much lighter than typical stodgy/dense bran muffins. (Can you tell I’ve picked up a little slang from the Great British Baking Show??!) Two farm fresh eggs, baking powder and soda, really lighten up the crumb for the perfect texture. Adding the big shards of unsweetened coconut on top is totally optional, but guess what? The coconut gets super toasty and nutty, and kind of steals the show!

How to store bran muffins

The whole point of these Bran Orange Raisin Muffins with Toasted Coconut is to snack on them for a few days. I keep them in an airtight container on my countertop at room temperature. You could reheat them in a toaster oven for 5 minutes, and they’ll taste as good as freshly baked. Or, feel free to freeze some for up to 2 months.

I’m keeping this short and sweet today, but I hope you add these wholesome muffins to your baking rotation, and please remember to tag me on instagram if you make this recipe (or any recipe on the blog!) @lions.bread I love seeing how you share them with your family and friends!

Love these Bran Muffins?

Be sure to check out:

Big Bakery-Style Blueberry Muffins

 Coffee Cake Banana Muffins

Banana Oat Muffins

love – LeAnne

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Bran Orange Raisin Muffins with Toasted Coconut

wholesome bran muffins studded with plump raisins and orange zest, topped with toasted shards of coconut - perfect for breakfast or afternoon snacks

Course Breakfast

Cuisine American

Keyword bran, kid friendly, muffins, raisins, snacks

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 muffins

Ingredients

• 2 large eggs
• 1 cup plain unsweetened Greek yogurt Or sour cream
• 1 stick 8 tablespoons unsalted butter, melted
• 1/2 cup brown sugar
• 1/2 cup maple syrup
• 2 teaspoon vanilla extract
• Zest of 1 orange
• 3 tablespoons fresh orange juice
• 1 cup unbleached all purpose flour
• 2.5 cups wheat bran
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon or pumpkin pie spice
• 1 cup raisins
• 1 cup boiling water
• 1 cup unsweetened coconut shards

Instructions

• Pour the boiling water in a heatproof bowl, add the raisins. Let soak for 5 minutes to plump up.
• Preheat the oven to 350° F. Spray a standard 12 cup muffin with nonstick cooking spray. Set aside.
• In a large bowl, combine the eggs, Greek yogurt, brown sugar, maple syrup, Vanilla extract, orange zest. Whisk to combine thoroughly.
• Add the flour, baking powder, baking soda, kosher salt, and cinnamon. Use a rubber spatula to fold in until just combined. Add the wheat bran and the raisins. Fold in until incorporated.
• Divide the the batter evenly between the muffin cups, I like to use a large ice cream scoop for this.
• Sprinkle the coconut on top, and bake for 30-35 minutes or until the tops are brown and the coconut is toasted. If the coconut is getting too dark, but the muffins aren’t done, place a piece of foil over the top for the remaining baking time. Allow to cool mostly, and serve with salted butter, and high quality preserves.

Notes

These muffins can be stored in an airtight bag or container at room temperature for up to 3 days. Or, freeze them in an airtight bag for up to 2 months. Optional: reheat in a toaster oven for 8-10 minutes before serving.

*this post may contain affiliate links. This means that a portion of the sale goes to me, without any additional cost to you. Thank you for supporting the brands that make Lion’s Bread possible.

The post Bran Orange Raisin Muffins with Toasted Coconut first appeared on Lion’s Bread Blog.

The post Bran Orange Raisin Muffins with Toasted Coconut appeared first on Lion's Bread.

A cozy cornmeal muffin taken to the absolute next level! Coarse polenta and turbinado sugar give the soft muffins delicious texture, and berry preserves are baked directly into the muffins for a sweet surprise

*This recipe was developed and shot for Kerrygold. As always, all opinions are 100% my own.

I have been making these Sweet Polenta Muffins with Jam for over a decade. In fact, any time we have friends over for a special brunch, these muffins manage to make an appearance. They’re very humble and cozy, but the tender sweet/savory crumb enriched with sour cream, and the sweetness of the jam work so well together. I always serve them with high quality room temperature salted butter that just melts right in. Kerrygold sets the bar very high and their grass fed Irish butter is the only brand I buy. You guys, these muffins are seriously divine, and perfect for any season.

What’s the difference between polenta and cornmeal?

Is polenta the same as regular cornmeal, just packaged differently? It’s true that both products are made from ground dried corn. However, the texture and coarseness of ground polenta is perfect for making the savory Italian dish ‘polenta,’ a creamy porridge. That being said, if you can’t find polenta, go for medium or coarse ground cornmeal. Finely ground cornmeal won’t give you any of the beautiful crunch in these muffins.

Ingredients for Sweet Polenta Muffins with Jam

• Unbleached All Purpose Flour – I use unbleached all purpose flour from King Arthur Baking Company here because it give the muffins a light, tender crumb, and works very well with the coarse polenta. I would NOT substitute a whole grain flour here, as it would yield a heavier, dense muffin.
• Polenta – As mentioned above, I use a coarsely ground polenta/cornmeal for these muffins. You could use a medium ground cornmeal, but stay away from finely ground cornmeal. Youwould be missing out on the delicious crunch and texture from the polenta. You can usually find polenta in the baking aisle of grocery stores or in the natural foods section made by Bob’s red mill.
• Milk – Go for an organic whole milk if you can. If not, a nut-milk substitute like almond milk would also work nicely.
• Butter – I use melted Kerrygold salted butter for these Sweet Polenta Muffins with Jam. The added salt enhances the flavor of the polenta, and is a great contrast to the sweet jam.
• Eggs – Make sure your Large eggs are at room temperature. Room temperature eggs will incorporate into the batter much better. Forgot to take your eggs out of the fridge? No problem. Just fill a tall glass with hot water, and submerge the eggs in the hot water for about 3-4 minutes, and voila!
• Sour Cream – I use full fat sour cream for these muffins. the sour cream makes the crumb super tender and moist. If you don’t sour cream, use Greek yogurt in a pinch.

How to fill Polenta Muffins with Jam

One of the best parts about these Sweet Polenta Muffins with Jam is the surprise pocket of sweet jam in the center. In the past, I’ve made these muffins, with raspberry, blackberry, and even orange marmalade (highly recommend!). Feel free to use whichever high quality fruit preserves that you love. When you’re filling up the wells of the muffin tin, fill each well half full. Then spoon about a generous teaspoon of jam on top. Then, go back and fill each well to the top with the remaining batter. The batter will bake up around the jam, fully enclosing it.

When you’re making muffins, you want to go with a heavy well made pan that’s going to give you an even bake and last you for years. This pan from Williams Sonoma is my absolute favorite, and I’ve used it approximately 1 million times.

How to store

Like most muffins, these are best eaten fresh out of the oven. Store any leftovers that you have in an airtight container at room temperature for 1-2 days. I love to reheat them in a 350 F oven for 5-10 minutes, and they taste freshly baked.

Love these Polenta Muffins?

Be sure to check out Big Bakery Style Blueberry Muffins, Coffee Cake Banana Muffins, and Bran Orange Raisin Muffins with Toasted Coconut

I can’t wait for you all to make these muffins, and I hope they become a family tradition in your house as well. I love seeing my recipes come to life in your kitchens, so please remember to tag me in your pictures @lions.bread

Want to save this recipe for later? Just tap any of the images, and press the “P” to Pin it to your favorite Pinterest Boards.

xo – LeAnne

*this post contains affiliate links. Thank you for supporting the brands that make Lion’s Bread possible.

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Sweet Polenta Muffins with Jam

A cozy cornmeal muffin taken to the absolute next level! Coarse polenta and turbinado sugar give the soft muffins delicious texture, and berry preserves are baked directly into the muffins for a sweet surprise.

Course Breakfast

Keyword corn muffins, jam, muffins, polenta

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 12 muffins

Author LeAnne Shor

Equipment

• Yield: 12 muffins
• Prep time: 15 minutes
• Bake time: 35 - 40 minutes

Ingredients

• 2 3/4 cups unbleached all purpose flour
• 1 cup coarse yellow cornmeal/polenta
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 cup 8 tablespoons Kerrygold salted butter, melted
• 3/4 cup light brown sugar packed
• 2 large eggs room temperature
• 1 cup milk dairy or nut milk
• 1 cup sour cream
• 2 teaspoons pure vanilla extract
• 1/2 - 2/3 cup strawberry preserves or any jam you love

Instructions

• Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners, or spray with nonstick cooking spray. If using paper liners, I like to spray the inside slightly with nonstick cooking spray to ensure the muffins don't stick to the paper.
• In a medium size bowl, combine the eggs, milk, sour cream, brown sugar, vanilla extract, and melted butter. whisk to combine thoroughly.
• In another medium size bowl, combine the all purpose flour, polenta, kosher salt, baking soda, and baking powder, whisk to combine. Add the wet ingredients to the dry ingredients, and use a wooden spoon to combine, until there are no dry patches of flour, scraping the bottom of the bowl as you gently mix. The batter should be thick.
• Use a small ice cream scoop to scoop about 2 tablespoons of batter into the bottom of each prepared muffin cup, filling the cup about halfway full. Then spoon a generous tablespoon of strawberry preserves on top of each. Fill the cups with the remaining batter. The muffin cups will be very full, that's ok!
• Bake for 35-40 minutes, or until golden brown, and the centers are completely set.
• Allow to cool for 5 minutes, and enjoy right away!

Notes

Store any leftovers in an airtight container for 1-2 days. Reheat the muffins in a 350 degree oven for 8-10 minutes.

The post Sweet Polenta Muffins with Jam first appeared on Lion’s Bread Blog.

The post Sweet Polenta Muffins with Jam appeared first on Lion's Bread.