Gingerbread Muffins with Lemon Glaze

$For our gingerbread muffins, we need key dry ingredients that create a rich flavor. Here’s what you’ll need: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt These spices blend together to give the muffins their warm, spicy taste. The baking soda helps them rise and stay fluffy. Now let’s look at the wet ingredients that bring moisture and sweetness. Gather these: - 1 cup packed brown sugar - 1 large egg - 1/2 cup unsweetened applesauce - 1/2 cup molasses - 1/2 cup vegetable oil - 1/4 cup buttermilk - Zest of 1 lemon The applesauce and molasses add depth. The lemon zest brightens the muffins and pairs perfectly with the spices. The lemon glaze adds a sweet and tangy touch to the muffins. You will need: - 1 cup powdered sugar - 2 tablespoons fresh lemon juice - 1 tablespoon lemon zest This glaze is simple but makes a big impact. It adds a lovely shine and flavor, making each muffin a delight to eat. {{ingredient_image_2}} Start by setting your oven to 350°F (175°C). This ensures the muffins bake evenly. While it heats, line a muffin tin with paper liners. This helps with easy cleanup and keeps muffins from sticking. In a large bowl, mix the dry ingredients. Add 2 cups of all-purpose flour, 1 teaspoon of baking soda, and spices: 1 tablespoon of ground ginger, 1 tablespoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves. Don’t forget 1/2 teaspoon of salt. Whisk everything together until well combined. This helps to avoid lumps. In another bowl, combine 1 cup of packed brown sugar with 1 large egg. Beat this mixture until it’s frothy. Next, mix in 1/2 cup of unsweetened applesauce, 1/2 cup of molasses, 1/2 cup of vegetable oil, and 1/4 cup of buttermilk. Add the zest of 1 lemon for extra flavor. Mix until the mixture is smooth. Now, gently fold the dry ingredients into the wet mixture. Use a spatula or a wooden spoon. Stir just until combined. It’s okay if there are small lumps; this keeps the muffins soft and tender. Spoon the batter into the lined muffin cups. Fill each cup about two-thirds full. This allows room for the muffins to rise. Place the muffin tray in the oven. Bake for 18-20 minutes. You’ll know they’re done when a toothpick comes out clean from the center. While the muffins cool, make the lemon glaze. In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and 1 tablespoon of lemon zest. Mix until smooth and pourable. This sweet glaze adds a bright touch to the muffins. To get the best muffin texture, mix your batter just right. Overmixing makes muffins tough. Stir until the dry and wet ingredients just come together. A few lumps are okay. This keeps your muffins light and fluffy. Prevent sticking by using paper liners in your muffin tin. This makes it easy to remove the muffins later. If you forget the liners, grease the pan well with oil or butter. This helps the muffins slide out easily. You can change the lemon glaze to fit your taste. If you want it sweeter, add more powdered sugar. For a tangy kick, add extra lemon juice. You can also try adding a pinch of salt. This enhances the flavors and balances the sweetness. Pro Tips Use Fresh Spices: For the best flavor, ensure your spices are fresh. Ground spices can lose their potency over time, so consider buying whole spices and grinding them yourself. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins instead of light and fluffy ones. Check for Doneness: Use a toothpick to check if the muffins are done. Insert it into the center; if it comes out clean or with a few crumbs, they are ready! Customize Your Glaze: Feel free to adjust the lemon glaze by adding more or less lemon juice depending on your desired sweetness and tartness. {{image_4}} You can change the spices to fit your taste. For a bolder flavor, try adding cardamom or allspice. You might also use fresh ginger instead of ground ginger. Each spice will change the muffin's taste in fun ways. Experiment to find your favorite mix! Add-ins can make your muffins special. Chopped walnuts or pecans bring a nice crunch. Dried fruits like cranberries or raisins add natural sweetness. Fresh fruits like blueberries or apples can also work well. Just remember to chop larger pieces to keep the muffins fluffy! You can switch up the lemon glaze too. A vanilla glaze adds a creamy touch. Just mix powdered sugar, vanilla extract, and milk. For a spiced glaze, add a pinch of cinnamon. You can also try a chocolate drizzle for a rich twist. Get creative and find what you love! You can keep these muffins at room temperature for up to three days. Place them in an airtight container to stay fresh. A cool, dry spot works best. Avoid direct sunlight, as it can dry them out. If you want to enjoy them warm, pop them in the microwave for a few seconds. If you want to store your muffins longer, the fridge is a good option. Wrap them in plastic wrap or place them in a sealed container. They can last up to a week this way. Just remember, refrigerating can change the texture a bit, making them less fluffy. Freezing is great for long-term storage. Allow the muffins to cool completely first. Then, wrap each muffin in plastic wrap and place them in a freezer bag. They can last for up to three months. When ready to eat, thaw them overnight in the fridge or warm them directly from the freezer. Enjoy that fresh-baked taste anytime! Yes, you can use whole wheat flour. It adds a nutty taste. The muffins may be denser. Start with half whole wheat and half all-purpose flour. This keeps them light and fluffy. To make these muffins vegan, swap the egg for flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes. You can replace buttermilk with almond milk and a splash of vinegar. This gives the same effect. The best way to measure flour is by using the scoop and level method. Use a spoon to scoop flour into your measuring cup. Do not pack it down. Then, use a knife to level it off. This method helps avoid too much flour in your batter. The lemon glaze will last about one week in the fridge. Store it in an airtight container. If it thickens, you can stir in a little water. This keeps it smooth and ready for use. You learned about the key ingredients for muffins and how to mix them. I shared tips to ensure the best muffin texture and prevent sticking. You also saw how to customize the lemon glaze and try different variations. Lastly, I covered how to store your muffins well. Baking is fun and rewarding. With practice, you can make muffins that everyone loves. Enjoy your baking!$

Gingerbread Muffins with Lemon Glaze

Deliciously spiced gingerbread muffins topped with a zesty lemon glaze.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine American

Servings 12

Calories 180 kcal

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon ground cloves
0.5 teaspoon salt
1 cup packed brown sugar
1 large egg
0.5 cup unsweetened applesauce
0.5 cup molasses
0.5 cup vegetable oil
0.25 cup buttermilk
1 zest of lemon
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest

Instructions

Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners to prevent sticking and for easy cleanup.
In a large mixing bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Whisk these dry ingredients together until they are fully integrated and free of lumps.
In a separate bowl, combine the packed brown sugar and egg. Using an electric mixer or a whisk, beat the mixture until it becomes frothy and well-combined. Then, add in the unsweetened applesauce, molasses, vegetable oil, buttermilk, and the zest of one lemon. Mix all these wet ingredients together until you achieve a smooth consistency.
Gradually fold the dry ingredient mixture into the bowl with the wet ingredients. Stir gently until all elements are just combined, being careful not to overmix. It is perfectly fine if there are a few small lumps; this will keep the muffins tender.
Spoon the batter into each muffin cup, filling them about two-thirds full to allow space for rising.
Place the muffin tray in the preheated oven and bake for 18-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
While the muffins are baking, make the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until you achieve a smooth and pourable consistency.
Once the muffins are baked, allow them to cool in the pan for about 5 minutes. Afterward, transfer the muffins to a wire rack to cool completely.
When the muffins are fully cooled, drizzle the lemon glaze generously over the top of each muffin, allowing some to drip down the sides for a lovely presentation.

Notes

Arrange the muffins attractively on a serving platter and enhance their presentation by garnishing with thin lemon slices or a few sprigs of fresh mint.

Keyword gingerbread, lemon glaze, muffins