Gingerbread Muffins with Lemon Glaze

Recipe by Bev I Am
READY IN: 45mins
YIELD: 16 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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