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Gingerbread Muffins with Lemon Glaze Recipe

Gingerbread Muffins with Lemon Glaze

Welcome to the delightful world of baking! Today, we’re diving into a recipe that perfectly marries the warm, spicy flavors of gingerbread with the bright, zesty notes of lemon: Gingerbread Muffins with Lemon Glaze. These muffins are not just a seasonal treat; they are a year-round favorite that can brighten up any breakfast table or afternoon snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.5 cup molasses
  • 2 large eggs
  • 1 cup buttermilk
For the Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • Zest of 1 lemon

Equipment

  • Muffin tin (12-cup)
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • Wire rack for cooling
  • Microwave-safe bowl (for melting butter)

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Prepare your muffin tin by greasing it lightly with butter or lining it with paper muffin liners.
  2. Step 2: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  3. Step 3: In a large mixing bowl, cream the softened unsalted butter and packed brown sugar together until light and fluffy.
  4. Step 4: Add in the molasses and eggs, mixing until fully combined.
  5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, mixing just until combined.
  6. Step 6: Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Step 8: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  9. Step 9: Prepare the lemon glaze by combining powdered sugar, lemon juice, and lemon zest in a small bowl, stirring until smooth.
  10. Step 10: Once the muffins are cooled, drizzle the lemon glaze over the tops of each muffin.

Notes

Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.