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Gingerbread Muffins with Lemon Glaze
260 grams all purpose flour
5 grams baking soda
113 grams unsalted butter, room temperature
105 grams light brown sugar
120 ml molasses
240 ml buttermilk
for the lemon glaze
fresh squeezed lemon juice
Set oven to 350F
Stir together the flour, baking soda, salt and spices in a small bowl and set aside.
Cream the butter and sugar till fluffy.
Add in the eggs one at a time, beating in between.
Beat in the molasses.
Add the flour mixture to the creamed butter and sugar alternately with the buttermilk, beginning and ending with the dry ingredients. Don't over beat.
Spoon the batter into 12 muffin cups, lightly greased or lined with muffin papers.
Bake for about 20-25 minutes until a straw comes out clean.
Cool for a few minutes in the pan and then turn out onto a rack.
Cool completely and then glaze with the lemon glaze.
Gingerbread recipe adapted from The Joy of Cooking
https://theviewfromgreatisland.com/gingerbread-muffins-with-lemon-glaze/ December 11, 2011