Saturday, November 14, 2020

Gingerbread Muffins with Lemon Glaze


Gingerbread Muffins with Lemon Glaze

These gingerbread muffins have beautiful crackle tops, a robust spice flavor and are finished with a zipped lemon frosting. Don't hesitate to skip the frosting for the plain gingerbread muffins.


  • 1/4 teaspoon of salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoons of baking soda
  • 1 pinch of ground black pepper
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter
  • 3/4 cup molasses (no black strap)
  • 1/2 cup packed dark brown sugar
  • 1 1/4 teaspoon ground ginger
  • 1/4 cup chopped candied ginger
  • 1 large egg, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup milk, room temperature
  • 1/4 teaspoon vanilla extract

Lemon Icing Ingredients

  • 1 tablespoon of heavy cream
  • 1 pinch of salt
  • 1 cup of powdered sugar
  • 2 tablespoons of lemon juice (preferably fresh)


First, preheat oven to 425 ° F. Grease a 12 muffin pan or use cupcake tins. I use a cooking spray.

Then, place 3/4 cup molasses and 1/2 cup butter in a medium microwave safe bowl and microwave on high power for 1 to 1.5 minutes until butter can be melted. completely incorporated into the molasses. Reserve while the rest of the ingredients are prepared.

In a large mixing bowl, whisk together 3 cups flour, 1.5 teaspoon baking soda, 1/4 teaspoon salt, 1.5 teaspoon cinnamon, 1.25 teaspoon of ginger, 1/2 teaspoon of cloves and a pinch of ground pepper until combined. Stir in 1/4 cup chopped candied ginger, making sure the pieces do not stick together.

Whisk large egg, 1/2 cup sour cream, 1/2 cup milk and 1/4 teaspoon vanilla extract into the butter and molasses mixture until well combined.

Pour the molasses mixture over the dry ingredients and mix until combined. Make sure you don't over mix but make sure there aren't pockets of flour at the bottom.

Distribute the batter evenly in the muffin pan, filling the pans to the top.

Place the filled pan in the oven and bake at 425 ° F for 5 minutes. After the 5 minutes, reduce the temperature to 350 ° F and bake for about 15 more minutes or until the centers are set. A toothpick should come out clean when inserted into the middle of one of the muffins.

Once the muffins are done, place the pan on a cooling rack for 5 minutes. While the muffins are cooling, prepare the frosting by mixing 1 cup powdered sugar, 2 tablespoons lemon juice, 1 tablespoon cream and 1 pinch of salt.

After 5 minutes of cooling, remove the muffins from the pan and place them directly on the cooling rack. You may want to put half a sheet, aluminum foil or parchment paper under the backing before glazing to minimize cleanup. Pour the frosting over the muffins or dip the tops of the muffins in the frosting if you prefer. The glaze will harden as it cools.

Serve immediately or cool completely, then cover storage at room temperature for up to 3 days or in the refrigerator for up to a week. Leftover muffins can also be wrapped and frozen. Happy Cooking Time.