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
INGREDIENTS
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 ===>> sallysbakingaddiction.com
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