Platter with baked glazed cranberry gingerbread muffins with a bite out of one muffin..

Warm holiday gingerbread flavors along with bright tart seasonal cranberries come together in these delicious muffins topped with a cranberry juice glaze.

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Gingerbread is a classic holiday flavor. I love ginger and all the other warm spices of the holidays. Both their flavors and their aroma really make things feel festive.

These muffins have an extra kick of festive flavor and color from the addition of fresh cranberries in the batter. The tart cranberries go so well with the sweet molasses and slightly spicy gingerbread spices.

Then they are topped with a glaze made of powdered sugar and cranberry juice. The white color from the glaze adds a nice contrast of white to the dark muffins and the color along with the pops of red peeking through is perfect for winter.

Cranberry gingerbread muffins are perfect for a snack with a hot beverage or to add to your holiday breakfast or brunch. They go well alongside a breakfast of eggs or just to grab and eat when you want a little snack.

My kids loved helping with these as they do with almost all baking. It's a great way to help get little ones involved in the kitchen and with the holidays.

Close-up of one glazed cranberry gingerbread muffin with the muffin paper peeled down.

Make these muffins this holiday season, or anytime during cranberry season. They are delightful all fall and winter long.

Yield: 12 muffins

Author: Amy (Savory Moments)

Glazed cranberry gingerbread muffins

Warm holiday gingerbread flavors along with bright tart cranberries come together in these delicious muffins topped with a cranberry juice glaze.

Ingredients

For the muffins

1-1/2 cups all-purpose flour, plus 2 teaspoons
1 teaspoon baking soda
1/2 teaspoon salt
2-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 cup olive (or vegetable) oil, plus more for greasing
2/3 cup unsulphured molasses
2/3 cup boiling water
2 tablespoons brown sugar
1 large egg
1-1/2 cups fresh cranberries

For the glaze

1/2 cup powdered (icing) sugar
3-4 teaspoons cranberry juice

Instructions

Preheat the oven to 350 degrees. Place cupcake liners into a muffin pan.
In a large bowl, whisk together the flour through cloves.
In a medium bowl, stir together the oil, molasses, boiling water, and brown sugar. Let cool for a few minutes before whisking in the egg.
In a small bowl, toss the cranberries and 2 teaspoons of flour together.
Whisk the wet ingredients into the dry until just smooth. Fold in the cranberries.
Spoon the batter into the muffin tin filling each liner about 3/4 of the way.
Bake for about 18-20 minutes, until they are springy and an inserted toothpick comes out clean.
Let cool. Place the powdered sugar in a small bowl. Stir in the cranberry juice a teaspoon at a time until the consistency can be drizzled. Use a spoon to drizzle glaze over each muffin. Let dry.