Gingerbread Muffins & Sweet Lemon Glaze

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I really hate cupcakes. I know it’s weird but they are always just way too sweet and I have never been a huge fan of frosting. I remember as a kid going to birthday parties and being totally bummed when they had anything other than an ice-cream cake. I guess I really just don’t like frosting but cupcakes become guilty by association.  On the other hand, cupcakes have a super delicious cousin named muffin and I love muffins.  Muffins are the kind of thing you can eat for breakfast, as an afternoon snack or as dessert.  They are definitley multi-purpose and come in SO many different varieties.

After I made the molasses cookies the other day I had a lot of extra molasses and pretty much nothing to do with it.  I Googled molasses recipes and came across a ton of different ones until I found a combo two different recipes that I decided I would combine.  The first recipe was for Gingerbread Muffins from How Sweet Eats and the second was for a Lemon Glaze from Sally’s Baking Addiction.  Molasses is not the main focus of the muffins but it is used in them and it gives the muffins a chewy texture that is seriously addicting.   The lemon glaze on these muffins is totally optional but highly recommended.  It offers a great balance between the gingery-molassesness of the muffin and the sweet citrusy taste of the glaze (those are all totally technical terms).

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Even BB ate them 🙂

Ingredients:

For the muffins:

Makes 12-16 muffins

2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
2/3 cup loosely packed brown sugar
1 large egg
1/2 cup molasses
1/3 cup maple syrup
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted
2/3 cup milk

For the glaze:

1 cup powdered sugar

juice from 1 lemon

1-2 Tablespoons milk

Mix all ingredients in a bowl until fully combined and smooth.

Directions:

  1. Preheat the oven to 350 degrees F. Line a muffin tin with liners or spray with cooking spray.
  2. In a bowl, whisk together the flour, ginger, baking powder, cinnamon, nutmeg, salt and cloves. You can the nutmeg, ginger and clive for 2 tsp of allspice.
  3. In a larger bowl, whisk together the brown sugar and egg until combinded. Then whisk in the molasses, maple syrup and vanilla extract.
  4. Whisk in the melted butter until fully combined.
  5. Stir in the dry ingredients until just combined – do not overmix!
  6. Stir in the milk before the dry ingredients are fully combined.
  7. Fill muffin culs 3/4 of the way full with batter.
  8. Bake for 18 to 20 minutes or until fully set and no jiggly.
  9. Move to cooling rack to cool completly before glazing.
  10. Once cool, spoon the glaze over each muffin.  It can get messy!

 

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