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).
Even BB ate them 🙂
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.
- Preheat the oven to 350 degrees F. Line a muffin tin with liners or spray with cooking spray.
- 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.
- In a larger bowl, whisk together the brown sugar and egg until combinded. Then whisk in the molasses, maple syrup and vanilla extract.
- Whisk in the melted butter until fully combined.
- Stir in the dry ingredients until just combined – do not overmix!
- Stir in the milk before the dry ingredients are fully combined.
- Fill muffin culs 3/4 of the way full with batter.
- Bake for 18 to 20 minutes or until fully set and no jiggly.
- Move to cooling rack to cool completly before glazing.
- Once cool, spoon the glaze over each muffin. It can get messy!