Gingerbread Muffins Glazed (Print Version)
# Ingredients:
→ Muffin Mix
01 -
½ cup sour cream or plain yogurt, brought to room temp
02 -
½ cup milk, room temp
03 -
1½ teaspoons ground cinnamon
04 -
1 large egg, room temp
05 -
½ teaspoon ground cloves
06 -
¼ teaspoon nutmeg
07 -
½ teaspoon salt
08 -
¾ cup unsulphured molasses or dark molasses
09 -
½ cup unsalted butter, chopped into smaller bits
10 -
2 teaspoons ground ginger
11 -
2⅔ cups regular flour
12 -
1½ teaspoons baking soda
13 -
½ cup packed brown sugar
14 -
Optional: Coarse sugar for sprinkling on the tops
→ Lemon Drizzle
15 -
½ cup powdered sugar
16 -
1 to 2 tablespoons fresh-squeezed lemon juice (adjust to your taste)
→ Vanilla Topping (Optional Alternative)
17 -
½ cup powdered sugar
18 -
1 to 2 tablespoons milk
19 -
½ teaspoon vanilla essence
# Instructions:
01 -
Set your oven to 425°F (220°C) and make sure your muffin tray is sprayed with nonstick spray.
02 -
Put the molasses and butter into a microwave-safe bowl. Heat for 60 seconds or until the butter melts, then stir it and let it cool off slightly.
03 -
Use a big bowl to mix together flour, salt, nutmeg, ground ginger, baking soda, cinnamon, and cloves. Stir thoroughly.
04 -
Whisk the brown sugar, milk, egg, and sour cream into the cooled molasses mix. Stir until smooth.
05 -
Pour the wet mixture into your bowl with the dry ingredients. Stir gently until things just come together, being careful not to overdo it. It'll be a thick, lumpy batter.
06 -
Spoon the batter into your muffin tin, filling each one right up to the top. Sprinkle coarse sugar over them if you like.
07 -
Bake in the preheated oven for 5 minutes. Without touching the oven, lower the heat to 350°F (175°C) and bake for 11-14 minutes. They're ready when a toothpick poked in the middle comes out clean.
08 -
Let the muffins sit in the tray for a few minutes, then move them to a wire rack to cool completely.
09 -
Mix fresh lemon juice gradually into powdered sugar until it turns into a smooth, creamy glaze.
10 -
Drizzle the lemon glaze over your cooled muffins, or use the vanilla glaze instead by mixing powdered sugar, milk, and vanilla extract your way.
# Notes:
01 -
Starting with higher heat makes your muffins nice and tall.
02 -
Coarse sugar gives a tasty crunch on top of each muffin.
03 -
Room temperature eggs, milk, and yogurt make mixing smoother.