The sparkling Gingerbread Muffin has a fantastically rattling top, a sturdy spice flavor, and finished with a zippy lemon Glaze. The mixture of ginger and lemon is completely underestimated and works well on this festive vacation muffin.

Today I introduced certainly one of my preferred muffin recipes again to the highlight. I tidy up the image and switch the components to make the muffin a piece more humid. I realize you may love them even greater now!


Meet the amazing seasoned and additional moist ginger muffin with lemon Glaze. have you ever ever had a mixture of lemon and ginger earlier than? perhaps an gingersnap cookie with lemon Creme filling? Or a pro ginger cupcake with a fluffy lemon buttercream? The couple may seem ordinary, however this aggregate of flavor works. highly spiced candy ginger paired with shiny & sparkling lemon makes an unbeatable partner and if you haven't attempted the two together, you're in a real treat these days. Promise.

I love making muffin due to the fact they may be faster than bread, desserts, scones, cookies in case you need to cool the cookie dough, and it's essentially simpler than some other baked excellent. put together dough, spoon to muffin Liner and bake. No need to watch for hours for them to cool, properly. just consume them! every time I want a selfmade deal with to make baking in advance or deliver to associates, pals, and many others.

The Muffin itself is not too candy, so they are best for breakfast, snack, or maybe a light dessert. We want half cup of red sugar for the whole dough, plus three/4 cup molasses. Molasses aren't nearly as candy as normal sugar, so do not assume cloyingly sweet treats. from time to time I miss the glaze and sugar sparkle over-and wager what? The Muffin remains very flavorful and properly cherished.


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


  1. Preheat oven to 425°F (218°C). Generously grease a muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
  2. Cut the butter into smaller pieces so it melts easier. In a large microwave-safe bowl, heat the butter and molasses together in the microwave on high for about 1 minute. Stir until thoroughly mixed together. Set aside to slightly cool as you mix the dry ingredients together.
  3. Whisk the flour, baking soda, salt, cinnamon, ginger, and cloves together.
  4. Into the molasses/butter mixture, whisk the brown sugar, egg, yogurt, and milk until all wet ingredients are combined. Pour wet ingredients into dry ingredients and mix until just combined. Do not over-mix. Batter will be thick and a little lumpy.
  5. Divide batter among prepared muffin pan, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!), if desired. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 15-16 minutes until the tops are cracked and centers are set. Use a toothpick to test. Allow to cool for 5-10 minutes in pan before glazing and serving.
  6. Make the glaze: As the muffins cool, prepare your lemon glaze by mixing all of the ingredients together in a medium bowl. If desired, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle on top of warm muffins. Icing will set as the muffins cool, so these are great for storing and/or transporting.
  7. Cover leftover (iced or plain) muffins and store at room temperature for 2 days or in the refrigerator for 1 week. Muffins (iced or plain) freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

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