Description
Gingerbread Muffins with Sweet Lemon Glaze are warmly spiced, tender muffins topped with a zesty lemon glaze. Perfect for holiday mornings or cozy afternoons, they balance deep molasses flavor with bright citrus sweetness.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 3/4 cup milk
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp fresh lemon juice (for glaze)
- 1 tsp lemon zest (optional, for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, whisk together brown sugar, egg, molasses, milk, oil or butter, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While muffins cool, mix powdered sugar and lemon juice (and zest, if using) until smooth to make the glaze.
- Drizzle glaze over cooled muffins and allow to set for 15–20 minutes before serving.
Notes
Use regular unsulfured molasses—avoid blackstrap as it’s too bitter.To make vegan, use flax egg, non-dairy milk, and vegetable oil.Fold in crystallized ginger, raisins, or chocolate chips for extra texture.Use orange juice instead of lemon for a different glaze flavor.Glaze after reheating if freezing muffins for later use.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 19g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
