Recipe by Bev
Serve these tender gingerbread muffins with whipped cream for snacktime or dessert. From Bon Appetit
Top Review by Kree
These muffins are delicious! I was sceptical about adding the whole 3 1/2 tsp ginger, and they almost tasted too gingery when they were still warm, but now that they've cooled off the flavor is perfect. I wouldn't change a thing. I also got 18 huge muffins, which is great because I know they're going to disappear quickly! Thanks for a keeper, Bev!
- 2 3⁄4 cups all-purpose flour
- 2 1⁄2 teaspoons baking soda
- 3 1⁄2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, room temperature
- 10 tablespoons sugar
- 2 large eggs
- 3⁄4 cup mild-flavored light molasses
- 1 1⁄3 cups cold water
- 1 3⁄4 cups powdered sugar
- 5 tablespoons fresh lemon juice
- whipped cream (optional)
Directions See How It's Made
- For gingerbread muffins: Preheat oven to 350°F.
- Lightly butter 16 standard (1/3-cup) muffin cups.
- Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
- Using electric mixer, beat unsalted butter and sugar in large bowl to blend.
- Add large eggs and beat to blend.
- Beat in light molasses.
- Add half of dry ingredients, beating until blended.
- Beat in remaining dry ingredients.
- Gradually add 1 1/3 cups cold water and beat until incorporated.
- Divide batter equally among 16 prepared muffin cups.
- Bake gingerbread until tester inserted into center comes out clean, about 25 minutes.
- Transfer to rack and cool 10 minutes.
- Remove muffins from pan and place on rack over sheet of foil.
- For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until smooth.
- Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
- Serve muffins warm with whipped cream, if desired, or at room temperature.