Imagine the warm, comforting aroma of gingerbread filling your kitchen as you bake these delightful muffins. Perfectly spiced and topped with a sweet lemon glaze, these treats are ideal for cozy mornings or festive gatherings.
Photos of Gingerbread Muffins with Sweet Lemon Glaze Recipe
When gathering ingredients for this recipe, make note of dark molasses. It’s a rich, thick syrup not always found in every pantry but is essential for the deep, robust flavor of the gingerbread. Similarly, plain yogurt might not be a staple in every home but adds moisture and tanginess to the muffins.
Ingredients For Gingerbread Muffins With Sweet Lemon Glaze
Unsalted butter: Adds richness and moisture to the muffins.
Dark molasses: Provides deep, robust flavor and sweetness.
All purpose flour: The foundation for the muffin structure.
Baking soda: Leavens the muffins, making them rise.
Salt: Enhances all the flavors.
Ground cinnamon: Adds warmth and spice.
Ground ginger: Contributes a zesty, spicy kick.
Ground cloves: Infuses deep, aromatic spice.
Sugar: Sweetens the muffins lightly.
Large egg: Helps bind the ingredients together.
Plain yogurt: Adds moisture and tanginess.
Milk: Provides additional moisture and helps combine ingredients.
Coarse sugar: Adds a crunchy topping.
Confectioners’ sugar: Forms the base of the glaze.
Fresh lemon juice: Adds a bright, tangy flavor to the glaze.
One reader, Debora Hawes says:
These gingerbread muffins with sweet lemon glaze are a delightful treat! The spices blend perfectly, and the lemon glaze adds a refreshing twist. They are moist, flavorful, and perfect for any occasion. Highly recommend!
Baking Techniques for Perfect Gingerbread Muffins
How to melt butter and molasses together: Heat the butter and molasses in a microwave-safe bowl on high for about 1 minute, then stir until thoroughly mixed. How to whisk dry ingredients: Combine flour, baking soda, salt, cinnamon, ginger, and cloves in a bowl and whisk until evenly mixed. How to mix wet ingredients: Whisk brown sugar, egg, yogurt, and milk into the slightly cooled molasses/butter mixture until combined. How to combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined without over-mixing. How to fill muffin pan: Divide the batter among the prepared muffin pan, filling each cup all the way to the top. How to bake muffins: Bake at 425 degrees F for 5 minutes, then reduce the temperature to 350 degrees F and continue baking for 15 to 16 minutes until the tops are cracked and centers are set. How to prepare lemon glaze: Mix confectioners’ sugar, fresh lemon juice, and milk in a medium bowl, adjusting the consistency as needed. How to drizzle glaze: Drizzle the lemon glaze on top of warm muffins and allow it to set as the muffins cool.
How To Make Gingerbread Muffins with Sweet Lemon Glaze
The lemon-based glaze on these gingerbread muffins provides a sweet and tangy taste that is being absorbed into the moist and soft bread.
Serves:
Ingredients
For Gingerbread Muffins:
- ½cupunsalted butter,(1 stick or 115g)
- ¾cupdark molasses,(234g)
- 2⅔cupsall purpose flour,(335g), spoon & leveled
- 1½tspbaking soda
- ¼tspsalt
- 1½tspground cinnamon
- 1¼tspground ginger
- ½tspground cloves
- ½cupsugar,(100g), packed light or dark brown
- 1large egg,at room temperature
- ½cupplain yogurt,or sour cream (120g), at room temperature
- ½cupmilk,(120ml), at room temperature
- coarse sugar,for sprinkling, optional
For Lemon Glaze:
- 1cupconfectioners’ sugar,(120g), or more as needed
- 2tbspfresh lemon juice
- 1tbspmilk,(15ml)
Instructions
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Preheat oven to 425 degrees F. Generously grease a muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
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Cut the butter into smaller pieces so it melts easier. In a large microwave-safe bowl, heat the butter and molasses together in the microwave on high for about 1 minute. Stir until thoroughly mixed together. Set aside to slightly cool as you mix the dry ingredients together.
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Whisk the flour, baking soda, salt, cinnamon, ginger, and cloves together.
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Into the molasses/butter mixture, whisk the brown sugar, egg, yogurt, and milk until all wet ingredients are combined. Pour wet ingredients into dry ingredients and mix until *just* combined. Do not over-mix. Batter will be thick and a little lumpy.
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Divide batter among prepared muffin pan, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!), if desired.
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Bake for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 15 to 16 minutes until the tops are cracked and centers are set. Allow to cool for 5 to 10 minutes in the pan before glazing and serving.
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As the muffins cool, prepare your lemon glaze by mixing all of the ingredients together in a medium bowl. If desired, add more confectioners’ sugar to thicken or more milk to thin out.
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Drizzle on top of warm muffins. Icing will set as the muffins cool, so these are great for storing and/or transporting.
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Cover leftover muffins and store them at room temperature for 2 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
Nutrition
- Calories: 280.69kcal
- Fat: 7.79g
- Saturated Fat: 4.69g
- Trans Fat: 0.27g
- Monounsaturated Fat: 2.02g
- Polyunsaturated Fat: 0.45g
- Carbohydrates: 49.89g
- Fiber: 0.85g
- Sugar: 31.15g
- Protein: 3.63g
- Cholesterol: 32.83mg
- Sodium: 198.28mg
- Calcium: 69.95mg
- Potassium: 329.81mg
- Iron: 2.10mg
- Vitamin A: 68.08µg
- Vitamin C: 0.90mg
Pro Tip for Achieving the Perfect Lemon Glaze
To ensure your gingerbread muffins have a tender crumb, avoid over-mixing the batter. Mix the wet and dry ingredients until they are just combined, even if the batter appears slightly lumpy. Over-mixing can lead to dense and tough muffins.
Time-Saving Tips for Making Gingerbread Muffins with Sweet Lemon Glaze
Pre-measure ingredients: Measure out all ingredients before starting. This will streamline the baking process and ensure you don't miss anything.
Use muffin liners: Skip greasing the muffin pan by using muffin liners. This saves time and makes cleanup easier.
Microwave butter and molasses: Melt the butter and molasses together in the microwave to save time compared to stovetop melting.
Combine dry ingredients ahead: Mix all dry ingredients in a large bowl ahead of time. This allows you to quickly add them to the wet mixture.
Quick cooling: Place muffins on a wire rack to cool faster, so you can glaze them sooner.
Substitute Ingredients For Gingerbread Muffins with Sweet Lemon Glaze Recipe
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a slightly different flavor profile that complements the spices.
dark molasses - Substitute with honey: Honey offers a similar sweetness and moisture, though it will slightly alter the flavor.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
baking soda - Substitute with baking powder: Use three times the amount of baking powder, as it is less potent than baking soda.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other spices that complement the gingerbread flavor.
ground ginger - Substitute with fresh ginger: Use twice the amount of fresh ginger, as it is less concentrated than ground ginger.
ground cloves - Substitute with allspice: Allspice has a similar warm, spicy flavor that can replace cloves.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor that works well in baked goods.
large egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace one egg, providing a similar binding effect.
plain yogurt - Substitute with sour cream: Sour cream offers a similar texture and tanginess to yogurt.
milk - Substitute with almond milk: Almond milk provides a dairy-free alternative with a slightly nutty flavor.
coarse sugar - Substitute with turbinado sugar: Turbinado sugar has larger crystals and a similar crunch, making it a good substitute for coarse sugar.
confectioners’ sugar - Substitute with granulated sugar: Blend granulated sugar in a blender until it reaches a powdery consistency to replace confectioners' sugar.
fresh lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.
milk - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight coconut flavor that pairs well with the lemon glaze.
How to Beautifully Present Gingerbread Muffins with Sweet Lemon Glaze
Use elegant muffin liners: Choose high-quality, decorative muffin liners to add a touch of sophistication to the gingerbread muffins.
Garnish with candied ginger: Finely chop candied ginger and sprinkle it on top of the lemon glaze for an extra burst of flavor and visual appeal.
Drizzle glaze artistically: Use a piping bag or a small spoon to drizzle the lemon glaze in a delicate, crisscross pattern over the muffins.
Add a lemon twist: Garnish each muffin with a small twist of lemon zest to enhance the citrus aroma and add a pop of color.
Serve on a stylish platter: Arrange the muffins on a sleek, modern serving platter to elevate the presentation.
Incorporate fresh herbs: Place a small sprig of fresh mint or rosemary next to each muffin for a touch of greenery and a hint of freshness.
Use a dusting of powdered sugar: Lightly dust the tops of the muffins with confectioners' sugar for a snowy, festive look.
Pair with a complementary beverage: Serve the muffins with a side of spiced tea or mulled wine to complement the warm, spicy flavors of the gingerbread.
Create a themed display: Arrange the muffins with seasonal decorations, such as cinnamon sticks, star anise, and small pine cones, to create a cohesive and inviting presentation.
Essential Kitchen Tools for Making Gingerbread Muffins
Muffin pan: Used to hold the muffin batter while baking, ensuring the muffins maintain their shape.
Butter knife: Useful for cutting the butter into smaller pieces for easier melting.
Microwave-safe bowl: Needed to melt the butter and molasses together safely in the microwave.
Whisk: Essential for mixing the dry ingredients and for combining the wet ingredients thoroughly.
Mixing bowl: Used to hold and mix the dry ingredients together.
Measuring cups: Necessary for accurately measuring out the flour, molasses, yogurt, milk, and other ingredients.
Measuring spoons: Needed for precise measurement of baking soda, salt, cinnamon, ginger, cloves, and lemon juice.
Spatula: Useful for folding the wet ingredients into the dry ingredients without over-mixing.
Oven: Required for baking the muffins at the specified temperatures.
Cooling rack: Allows the muffins to cool properly after baking.
Medium bowl: Used to prepare the lemon glaze.
Spoon: Handy for drizzling the lemon glaze over the muffins.
Nonstick spray: Helps to grease the muffin pan to prevent the muffins from sticking.
Muffin liners: Optional, but can be used to line the muffin pan for easier removal and cleanup.
Storing and Freezing Gingerbread Muffins for Later
Allow the gingerbread muffins to cool completely before storing them. This will prevent moisture from building up inside the container, which can lead to soggy muffins.
Place the cooled muffins in an airtight container or resealable plastic bag. If using a container, make sure to arrange the muffins in a single layer to prevent them from sticking together.
If you've already glazed the muffins with the lemon glaze, make sure the glaze has set completely before storing them. If the glaze is still wet, it may stick to the container or other muffins.
Store the muffins at room temperature for up to 2 days. If you want to keep them fresh for longer, you can store them in the refrigerator for up to 1 week.
For longer storage, you can freeze the muffins for up to 3 months. To freeze, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. This will prevent freezer burn and help maintain their flavor and texture.
When you're ready to enjoy a frozen muffin, remove it from the freezer and let it thaw at room temperature for a few hours or in the refrigerator overnight. You can also reheat the muffin in the microwave for a few seconds to warm it up before serving.
If you plan to freeze the muffins with the lemon glaze, it's best to freeze them without the glaze and add it later when you're ready to serve them. The glaze may not freeze well and can become sticky or lose its consistency when thawed.
How To Reheat Leftover Gingerbread Muffins
To reheat leftover gingerbread muffins in the oven, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet lined with parchment paper and heat for 5-7 minutes, or until warmed through. This method will help restore some of the crispness to the muffin tops and edges.
For a quicker reheating option, you can use the microwave. Place a muffin on a microwave-safe plate and heat for 15-20 seconds on high power. If the muffin isn't warm enough, continue heating in 5-second intervals until it reaches your desired temperature. Be careful not to overheat, as this can cause the muffin to become tough or rubbery.
If you want to restore some of the moisture to your leftover muffins, try wrapping them in a damp paper towel before microwaving. This will help prevent them from drying out during the reheating process.
For a tasty twist, cut the muffin in half horizontally and toast the cut sides in a toaster oven or under the broiler for 1-2 minutes. This will create a crispy, caramelized surface that pairs perfectly with the soft, spicy interior of the gingerbread muffin.
Don't forget about the lemon glaze! If your leftover muffins have lost some of their glaze during storage, you can easily whip up a fresh batch by combining confectioners' sugar, fresh lemon juice, and a splash of milk. Drizzle the glaze over the warm muffins for an extra burst of citrusy sweetness.
Interesting Fact About Gingerbread Muffins
A random fact about this recipe is that the gingerbread muffins are baked at a high temperature initially to create a burst of steam, which helps them rise quickly and develop a beautifully domed top.
Is Making Gingerbread Muffins at Home Cost-Effective?
This gingerbread muffins with sweet lemon glaze recipe is quite cost-effective for a household. The primary ingredients like flour, sugar, butter, and milk are common pantry staples, reducing the need for special purchases. Specialty items like dark molasses and ground cloves might add a bit to the cost but are used in small quantities. The approximate cost for a household of 4 people is around $10-$12 USD. Overall Verdict: 8/10.
Are Gingerbread Muffins with Sweet Lemon Glaze Healthy or Unhealthy?
The gingerbread muffins with sweet lemon glaze recipe is a delightful treat, but it may not be the healthiest choice. The recipe contains a significant amount of butter, sugar, and molasses, which are high in calories and can contribute to weight gain if consumed in excess. Additionally, the all-purpose flour used in the recipe is refined and lacks the beneficial nutrients found in whole grain flours.
However, there are some positive aspects to the recipe. The use of yogurt and milk provides some protein and calcium, while the spices like cinnamon, ginger, and cloves offer potential health benefits due to their anti-inflammatory and antioxidant properties.
To make this recipe healthier, consider the following suggestions:
- Replace half of the all-purpose flour with whole wheat flour to increase the fiber content and nutritional value
- Reduce the amount of sugar and molasses used, as the muffins will still be sweet due to the lemon glaze
- Use low-fat yogurt instead of regular yogurt to decrease the overall fat content
- Experiment with using applesauce or mashed bananas as a partial substitute for the butter, which will lower the calorie and fat content while maintaining moisture
- Incorporate some finely grated zucchini or carrots into the batter for added vitamins, minerals, and fiber without compromising the taste
Editor's Opinion on This Delightful Gingerbread Muffin Recipe
This gingerbread muffin recipe is a delightful blend of warm spices and rich molasses, creating a moist and flavorful treat. The addition of a sweet lemon glaze adds a refreshing contrast, making each bite a perfect balance of sweet and tangy. The use of yogurt ensures a tender crumb, while the coarse sugar topping provides a satisfying crunch. Baking at a high temperature initially helps achieve a beautifully domed top. This recipe is well-structured and versatile, ideal for both festive occasions and everyday indulgence. Storing and freezing options make it convenient for future enjoyment.
Enhance Your Gingerbread Muffins with Sweet Lemon Glaze Recipe with These Unique Side Dishes:
Similar Recipes to Try If You Love Gingerbread Muffins
Appetizers and Main Dishes to Complement Gingerbread Muffins
Why trust this Gingerbread Muffins with Sweet Lemon Glaze Recipe:
This gingerbread muffin recipe is a must-try because it combines the rich, warm flavors of molasses and spices with a delightful sweet lemon glaze. The yogurt and milk ensure a moist texture, while the coarse sugar topping adds a satisfying crunch. The step-by-step instructions are easy to follow, making it perfect for both novice and experienced bakers. Plus, these muffins store well, so you can enjoy them for days.
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