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Gingerbread Muffins with Lemon Glaze Recipe

Gingerbread Muffins with Lemon Glaze

If you're looking for a delightful treat that combines the warm, spicy flavors of gingerbread with a zesty lemon twist, then Gingerbread Muffins with Lemon Glaze are the perfect choice! These muffins are soft, moist, and bursting with rich spices, making them ideal for breakfast, brunch, or a cozy afternoon snack. Topped with a bright and tangy lemon glaze, they provide a refreshing contrast to the deep flavors of gingerbread.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.5 cup molasses
  • 2 large eggs
  • 1 cup buttermilk
For the Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 zest lemon

Equipment

  • Mixing bowls
  • Electric Mixer
  • Muffin Tin
  • Whisk
  • Rubber spatula
  • Toothpick
  • Wire Rack

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C). Prepare your muffin tin by lining it with paper liners or greasing it lightly.
  2. Step 2: In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. Step 3: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
  4. Step 4: Add the molasses and eggs to the butter-sugar mixture, mixing until well combined.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until just combined.
  6. Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Step 7: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack.
  8. Step 8: While the muffins are cooling, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
  9. Step 9: Once the muffins are cooled, drizzle the glaze over the top of each muffin and allow to set before serving.

Notes

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.