Gingerbread Muffins with Lemon Glaze
Serve these tender gingerbread muffins with whipped cream for snacktime or dessert. From Bon Appetit
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READY IN: 45mins
YIELD: 16 muffins
UNITS: US
INGREDIENTS
Nutrition- 2 3⁄4cups all-purpose flour
- 2 1⁄2teaspoons baking soda
- 3 1⁄2teaspoons ground ginger
- 1teaspoon ground cinnamon
- 1⁄8teaspoon ground cloves
- 1⁄2teaspoon salt
- 1⁄2
- 10tablespoons sugar
- 2large eggs
- 3⁄4cup mild-flavored light molasses
- 1 1⁄3cups cold water
Lemon glaze
- 1 3⁄4cups powdered sugar
- 5tablespoons fresh lemon juice
- whipped cream (optional)
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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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