Gingerbread Lemon Muffins (Print Version)
# Ingredients:
→ Muffin Essentials
01 -
½ cup brown sugar
02 -
¼ teaspoon salt
03 -
¼ teaspoon ground nutmeg
04 -
½ teaspoon ground cloves
05 -
2 teaspoons ground ginger
06 -
½ cup sour cream or plain yogurt, brought to room temp
07 -
2⅔ cups plain flour
08 -
1½ teaspoons baking soda
09 -
¾ cup unsulphured or dark molasses
10 -
½ cup unsalted butter, diced up
11 -
½ teaspoon ground cinnamon
12 -
1 large egg, taken out of the fridge ahead of time
13 -
½ cup whole milk, at room temperature
14 -
Coarse sugar for topping (optional)
→ Bright Lemon Finish
15 -
½ cup powdered sugar
16 -
1-2 tablespoons fresh lemon juice (add based on preference)
→ Optional Vanilla Drizzle
17 -
½ cup powdered sugar
18 -
½ teaspoon vanilla essence
19 -
1-2 tablespoons milk to adjust thickness
# Instructions:
01 -
Heat the oven to 425°F (220°C) and generously grease your muffin pan with nonstick spray.
02 -
Combine molasses and butter in a microwave-safe bowl. Heat in the microwave for 1 minute or until the butter's fully melted, then stir and leave to cool.
03 -
In a separate bowl, whisk flour, cinnamon, baking soda, cloves, ginger, nutmeg, and salt until everything's evenly blended.
04 -
Take the cooled molasses mixture and stir in the sugar, yogurt, milk, and egg until smooth and well mixed.
05 -
Gradually fold the wet ingredients into the dry ones. Stop mixing as soon as the batter looks combined. It’s okay if it’s a bit thick and uneven.
06 -
Spoon the batter into the muffin tray, filling each section up to the brim. Top with coarse sugar if you like a little crunch.
07 -
Start baking at 425°F (220°C) for 5 minutes, then reduce the heat to 350°F (175°C) without opening the door. Bake another 11-14 minutes, until a toothpick pushed into the middle comes out clean.
08 -
Let the muffins sit in the tray for a few minutes, then transfer them to a cooling rack to finish cooling completely.
09 -
Blend powdered sugar with fresh lemon juice until the mixture reaches a smooth and pourable texture.
10 -
Pour the lemon glaze over the cooled muffins and serve. If you want to switch it up, opt for the vanilla drizzle by blending sugar, vanilla, and milk till smooth.
# Notes:
01 -
Baking at a higher temp first makes the muffin tops puff up faster.
02 -
Sprinkling coarse sugar creates a nice crunchy outer layer.
03 -
Let your eggs, yogurt, and milk reach room temperature before baking. It helps everything mix better.