Gingerbread Muffins with Zesty Lemon Glaze – Indulge in the heavenly combination of warm spices and tangy lemon with these scrumptious Gingerbread Muffins. Bursting with flavors that will transport you to cozy winter days and joyous holiday celebrations, this recipe is a must-try for all baking enthusiasts. The tender and moist muffins, crowned with a sweet lemon glaze, make for a delightful treat that will leave you craving for more. Whether you’re hosting a brunch, looking for a festive dessert, or simply seeking a comforting snack, these Gingerbread Muffins are the perfect choice!
Ever since I discovered this Gingerbread Muffin recipe, it has become an absolute favorite in my household. My husband, who isn’t usually a fan of gingerbread, was instantly hooked the moment he took his first bite. It was a snowy winter evening when I surprised him with a batch fresh out of the oven. As he savored the warm, fragrant muffin, a smile spread across his face, and he couldn’t help but ask for seconds. From that moment on, these muffins have become a cherished tradition in our little family. Whether it’s a weekend breakfast, a special occasion, or even a simple moment of indulgence, these Gingerbread Muffins never fail to bring joy and warmth to our hearts.
Why This Recipe Rocks: Irresistible Gingerbread Muffins with Zesty Lemon Glaze
- A perfect balance of warm spices, including cinnamon, ginger, and cloves, creates a symphony of flavors that will awaken your taste buds.
- The use of unsulphured or dark molasses, along with brown sugar, adds a rich, deep sweetness that is unparalleled.
- The addition of plain yogurt or sour cream ensures the muffins’ moistness, creating a tender crumb that melts in your mouth.
- A heavenly lemon glaze, made with fresh lemon juice and a hint of milk, adds a zesty and tangy touch that beautifully complements the warm spices.
- These muffins are incredibly versatile, suitable for breakfast, brunch, dessert, or simply as an indulgent snack to satisfy your sweet cravings.
Ingredients:
- 1/2 cup (1 stick or 115g) unsalted butter
- 3/4 cup (180ml) unsulphured or dark molasses (Grandma’s brand is recommended)
- 2 and 2/3 cups (334g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/4 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1/2 cup (120g) plain yogurt or sour cream, at room temperature
- 1/2 cup (120ml) milk, at room temperature*
- Optional: coarse sugar for sprinkling
Directions:
Preheat your oven to 425°F (218°C) and generously grease a muffin pan with butter or use muffin liners. Set it aside.
Cut the butter into smaller pieces for easier melting. In a large microwave-safe bowl, heat the butter and molasses together in the microwave on high for approximately 1 minute. Whisk until thoroughly combined. Set it aside to slightly cool as you mix the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
Into the molasses and butter mixture, whisk in the brown sugar, egg, yogurt (or sour cream), and milk until all the wet ingredients are well combined. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to over-mix; the batter should be thick and slightly lumpy.
Divide the batter evenly among the prepared muffin pan, filling each cavity all the way to the top. For an added crunch, sprinkle coarse sugar on top, if desired.
Bake the muffins at 425°F for 5 minutes, then, without removing them from the oven, reduce the temperature to 350°F (177°C) and continue baking for an additional 15-16 minutes. The tops should be cracked, and the centers should be set. Test with a toothpick to ensure they are fully baked. Allow the muffins to cool for 5-10 minutes in the pan before glazing and serving.
While the muffins cool, prepare the lemon glaze by mixing confectioners’ sugar, fresh lemon juice, and milk in a medium bowl. Adjust the consistency by adding more confectioners’ sugar for thickness or more milk for a thinner glaze.
Drizzle the glaze over the warm muffins, and watch as it glistens and slowly sets, adding a beautiful finishing touch.
Leftover muffins (iced or plain) can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. You can also freeze them (iced or plain) for up to 3 months. Thaw in the refrigerator or on the counter whenever you crave a delicious treat.
Notes:
- For a delightful variation, you can add a handful of chopped nuts or dried fruits to the muffin batter.
- If you prefer a stronger ginger flavor, increase the amount of ground ginger according to your taste.
- To make the muffins dairy-free, you can use non-dairy substitutes for butter, yogurt, and milk.
- These muffins are best enjoyed fresh, but you can briefly warm them in the oven or microwave if desired.
In conclusion, these Gingerbread Muffins with Sweet Lemon Glaze are a true delight for the senses. The warm spices, rich molasses, and aromatic flavors come together in each fluffy bite, transporting you to a world of comfort and indulgence. Whether you enjoy them for breakfast, serve them as a festive treat, or savor them as a comforting snack, these muffins are sure to bring a smile to your face and warmth to your heart.
The combination of the tender muffins and the zesty lemon glaze creates a perfect harmony of flavors, adding a tangy and refreshing twist to the traditional gingerbread. The versatility of this recipe allows you to customize it with your favorite additions, making it a truly personal creation.
So, gather your loved ones, brew a cup of coffee or tea, and savor the magic of these Gingerbread Muffins. Let their enticing aroma fill your kitchen, and allow yourself to be swept away by the joy and comfort they bring. Embrace the festive spirit, create beautiful memories, and indulge in the simple pleasures of homemade goodness.
Make these Gingerbread Muffins a part of your culinary repertoire, and experience the joy of sharing a delicious treat that will leave a lasting impression on those you love.
Frequently Asked Questions
Can I use blackstrap molasses instead of unsulphured or dark molasses?
It’s best to avoid using blackstrap molasses for this recipe as it has a stronger and more bitter flavor. Unsulphured or dark molasses, like the Grandma’s brand, work wonderfully and provide a rich sweetness that complements the other ingredients.
Can I substitute sour cream for plain yogurt?
Yes, you can substitute an equal amount of sour cream for plain yogurt in this recipe. Both options will yield moist and tender muffins.
Can I freeze the muffins with the lemon glaze?
Yes, you can freeze the muffins with the glaze. However, keep in mind that the glaze might become a little less glossy after thawing. It’s recommended to freeze the muffins without the glaze if you want to maintain its original appearance.
Can I use whole wheat flour instead of all-purpose flour?
While you can experiment with using whole wheat flour, it may result in denser muffins with a slightly different texture and taste. If you choose to use whole wheat flour, consider using a blend of whole wheat and all-purpose flour to maintain a lighter texture.
Gingerbread Muffins with Zesty Lemon Glaze
Ingredients
- 1/2 cup 1 stick or 115g unsalted butter
- 3/4 cup 180ml unsulphured or dark molasses (Grandma's brand is recommended)
- 2 and 2/3 cups 334g all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/4 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup 100g packed light or dark brown sugar
- 1 large egg at room temperature
- 1/2 cup 120g plain yogurt or sour cream, at room temperature
- 1/2 cup 120ml milk, at room temperature*
- Optional: coarse sugar for sprinkling
Instructions
- Preheat your oven to 425°F (218°C) and generously grease a muffin pan with butter or use muffin liners. Set it aside.
- Cut the butter into smaller pieces for easier melting. In a large microwave-safe bowl, heat the butter and molasses together in the microwave on high for approximately 1 minute. Whisk until thoroughly combined. Set it aside to slightly cool as you mix the dry ingredients.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
- Into the molasses and butter mixture, whisk in the brown sugar, egg, yogurt (or sour cream), and milk until all the wet ingredients are well combined. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to over-mix; the batter should be thick and slightly lumpy.
- Divide the batter evenly among the prepared muffin pan, filling each cavity all the way to the top. For an added crunch, sprinkle coarse sugar on top, if desired.
- Bake the muffins at 425°F for 5 minutes, then, without removing them from the oven, reduce the temperature to 350°F (177°C) and continue baking for an additional 15-16 minutes. The tops should be cracked, and the centers should be set. Test with a toothpick to ensure they are fully baked. Allow the muffins to cool for 5-10 minutes in the pan before glazing and serving.
- While the muffins cool, prepare the lemon glaze by mixing confectioners' sugar, fresh lemon juice, and milk in a medium bowl. Adjust the consistency by adding more confectioners' sugar for thickness or more milk for a thinner glaze.
- Drizzle the glaze over the warm muffins, and watch as it glistens and slowly sets, adding a beautiful finishing touch.
- Leftover muffins (iced or plain) can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. You can also freeze them (iced or plain) for up to 3 months. Thaw in the refrigerator or on the counter whenever you crave a delicious treat.
Leave a Reply