Glazed cranberry gingerbread muffins

These glazed cranberry gingerbread muffins combine warm spices, tart cranberries, and a sweet cranberry glaze for a festive treat.

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Our own summary of the original by Amy (Savory Moments) — the full post and photos live at savorymomentsblog.com.

Start by mixing the dry ingredients, then combine the wet ingredients and fold in floured cranberries. Fill lined muffin cups three-quarters full and bake until springy. Finish with a drizzle of cranberry glaze.

Directions

Set your oven to 350°F and line a muffin pan with paper liners.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, allspice, and cloves.

In a separate bowl, combine the olive oil, molasses, boiling water, and brown sugar. Allow this mixture to cool slightly, then whisk in the egg.

Toss the fresh cranberries with 2 teaspoons of flour in a small bowl until coated.

Pour the wet ingredients into the dry and whisk until just incorporated. Gently fold in the floured cranberries.

Divide the batter among the muffin cups, filling each about three-quarters full.

Bake for 18 to 20 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.

Let the muffins cool completely. In a small bowl, stir together the powdered sugar and cranberry juice, adding the juice one teaspoon at a time until the glaze is thin enough to drizzle. Drizzle over each muffin and allow the glaze to set.