Gingerbread Muffins with Lemon Glaze
 
Prep time
Cook time
Total time
 
These lovely little gingerbread muffins have the lightest, fluffiest crumb and the deepest of rich molasses flavor. The lemon glaze adds a bright note of citrus in each bite.
Author:
Recipe type: Breakfast|Brunch
Serves: 12
Ingredients
Muffins
  • 1/4 cup granulated sugar
  • 1/4 cup shortening or butter, softened
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1 tsp salt
  • 1/2 cup molasses
  • 1/2 tsp baking soda
  • 3/4 cup boiling water
  • 1/4 tsp baking soda
  • 1 large egg, beaten
Glaze
  • Juice from 1 lemon
  • 1 1/4 cups confectioner's (icing) sugar
Instructions
Muffins
  1. Preheat the oven to 375F.
  2. Line 12 muffin cups with silpat or paper liners.
  3. In a mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
  4. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, cloves and salt.
  5. In a small measuring cup, pour in the molasses and beat in 1/2 tsp baking soda with a spoon. Then add this molasses mixture to the creamed butter, mixing on low until blended. Occasionally scraping down the sides of the bowl.
  6. In another measuring cup, pour in the boiling water and stir in 1/4 tsp baking soda.
  7. Keeping the mixer on low, add the sifted flour and spices mixture to the creamed butter and molasses mixture, alternating with the boiling water.
  8. Take the bowl off the stand and fold in the beaten egg.
  9. Scoop the batter into the prepared muffin tin, the batter will seem runny.
  10. Bake for about 20-25 minutes or until a cake tester inserted in the center comes out clean.
Glaze
  1. While the muffins are cooling, whisk together the lemon juice and confectioner's sugar. You may want to add a little more sugar to get the consistency you prefer. Drizzle over cooled muffins
Recipe by Just a Smidgen at https://justasmidgen.com/2014/11/22/christmas-decorations/