Gingerbread Muffins with Sweet Lemon Glaze

I love the combo of gingerbread and lemon. It is so good! I remember as a child having lemon curd spooned over a warm cake of some sort. It may have been a snack ‘n cake or a quick bread, I can’t remember. All I know is it made quite an impression on me as a child.

These gingerbread muffins have beautiful crackly tops, robust spice flavor, and are finished with zippy lemon glaze. Feel free to skip the glaze for plain gingerbread muffins. See last step for freezing instructions.

Prep Time : 15 minutes
Cook Time : 20 minutes
Total Time : 50 minutes
Yield : 12-14 muffins


Gingerbread Muffins

  • 1/2 cup (1 stick or 115g) unsalted butter
  • 3/4 cup (234g) dark molasses*
  • 3 cups (375g) all purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/4 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup (120g) plain yogurt or sour cream, at room temperature
  • 1/2 cup (120ml) milk, at room temperature*
  • optional: coarse sugar for sprinkling

Lemon Glaze

  • 1 cup (120g) confectioners’ sugar (or more, as needed)
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon (15ml) milk

Get the Instructions ===>>

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