Description
Cozy and delightful gingerbread muffins topped with a zesty lemon glaze, perfect for holiday mornings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1/2 cup milk
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl until well combined.
- Cream the softened butter and brown sugar together in a large bowl until light and fluffy. Add the molasses and eggs, mixing well until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Avoid overmixing.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the glaze by mixing the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the lemon glaze over the cooled muffins and serve warm or at room temperature.
Notes
For extra spice, consider adding cardamom or nutmeg. Muffins may be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg