Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 50 mins | Yield: 12-14 muffins
Gorgeous crackly tops with robust spice flavor. These gingerbread muffins topped with zippy lemon glaze are one of the best muffins I have ever tasted!
2 and 2/3 cups (334 grams) of all-purpose flour (spoon & leveled)
1/2 c. (1 stick or 115 grams) of unsalted butter
3/4 c. (234 grams) dark molasses
1 and 1/2 tsp ground cinnamon
1 and 1/4 tsp ground ginger
1/2 tsp ground cloves
1 and 1/2 tsp baking soda
1/4 tsp salt
1/2 c. (100 grams) packed light or dark brown sugar
1 large egg, at room temperature
optional: coarse sugar for sprinkling
1/2 c. (120 grams) plain yogurt or sour cream, at room temperature
1/2 c. (120ml) milk, at room temperature
1 tbsp (15ml) milk
1 c. (120 grams) confectioners’ sugar (or more, as needed)
2 tbsp fresh lemon juice
How to make Gingerbread Muffins with Sweet Lemon Glaze
Step 1: Prepare the oven. Preheat it to 425 degrees F or 218 degrees C. Using butter or nonstick spray, grease a muffin pan. You can also line it with muffin liners. Set aside.
Step 2: Into smaller pieces, cut the butter. Place the butter in a large microwave-safe bowl and heat along with the molasses in the microwave for a minute on high. Stir well until completely blended. Set aside to cool a little.
Step 3: Combine the flour, baking soda, salt, cinnamon, ginger, and cloves.
Step 4: Mix the brown sugar, egg, yogurt, and milk into the molasses/butter mixture until the wet ingredients are completely melted. Into the dry ingredients, pour the wet ingredients and mix well until just combined. At this point, the batter should be thick and slightly lumpy.
Step 5: Among the prepared muffin pan, divide the batter, filling to the top. On top, sprinkle with coarse sugar if desired. Place in the preheated oven and bake for about 5 minutes. While the muffins are still in the oven, adjust the oven temperature to 350 degrees F or 177 degrees C and bake for another 15 to 16 minutes or until the tops are cracked and the middles are set.
Step 6: Remove from the oven when done and let the muffins cool in the pan for 5 to 10 minutes before glazing.
Step 7: For the glaze, mix the lemon glaze ingredients in a medium bowl. You can add extra confectioners’ sugar to thicken the glaze or extra milk to thin it out.
Step 8: On top of the warm muffins, drizzle the glaze.
Step 9: Tent any leftover (iced or plain) muffins and keep them for up to 2 days at room temperature or up to a week in the fridge. These muffins can also be frozen for up to 3 months. Before serving, thaw in the fridge or counter.
In this recipe, I prefer dark molasses. If desired, you can use light or mild molasses instead.
For these muffins, I use whole milk. But you are welcome to swap it with lower-fat kinds of milk or nondairy milk if needed.
If making jumbo muffins, bake them in a 6-count jumbo muffin pan for 26 to 30 minutes. Bake at 425 degrees F for 5 minutes and continue baking at 350 degrees F for 21 to 25 minutes.
If making mini muffins, bake at 350 degrees F for 11 to 12 minutes.
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