Gingerbread Muffins with Lemon Glaze

"Serve these tender gingerbread muffins with whipped cream for snacktime or dessert. From Bon Appetit"
 
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photo by Charmie777 photo by Charmie777
photo by Charmie777
photo by Charmie777 photo by Charmie777
photo by Charmie777 photo by Charmie777
Ready In:
45mins
Ingredients:
14
Yields:
16 muffins
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ingredients

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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.

Questions & Replies

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Reviews

  1. 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. Michelle S.
    These are awesome! Very easy to put together and taste incredible. I got 18 good sized muffins. Combined with the glaze they are a lovely moist treat! I highly recommend this recipe.
     
  3. Debbie C.
    Made this recipe yesterday and it turned out beautiful and tasty. The gingerbread was moist almost melted in your mouth. The lemon glaze was so complementary. Thank you for sharing the recipe. I will definitely try more recipes from this website.
     
  4. Tamaretta
    For us, these muffins were tasty but VERY dry by the next morning. We did enjoy the flavor. Next time I would replace some water with oil or perhaps applesauce. Thanks for posting!
     
  5. zoe.s.true
    So tasty! I did not use the glaze (i am sure it is fabulous though). I also added about 1/2 cup oat bran and 1/3 cup flax meal. great flavor!
     
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Tweaks

  1. Tamaretta
    For us, these muffins were tasty but VERY dry by the next morning. We did enjoy the flavor. Next time I would replace some water with oil or perhaps applesauce. Thanks for posting!
     
  2. DaMommyChef
    These turned out great, but I made several modifications to make them more healthy. I used 2 cups whole wheat flou and 3/4 cup white. I used 1/4 grapeseed oil and 1/4 cup applesauce instead of the butter. I also reduced the sugar by half. What resulted was a tender, sweet enough muffin. Very good!
     

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