Glazed Gingerbread Muffins (Print Version)
# Ingredients:
→ Muffin Ingredients
01 -
¾ cup unsulphured or dark molasses
02 -
½ cup unsalted butter, cut into smaller pieces
03 -
2⅔ cups all-purpose flour
04 -
2 teaspoons ground ginger
05 -
1½ teaspoons baking soda
06 -
1½ teaspoons ground cinnamon
07 -
½ teaspoon ground cloves
08 -
¼ teaspoon ground nutmeg
09 -
¼ teaspoon salt
10 -
½ cup brown sugar
11 -
½ cup sour cream or plain yogurt, room temperature
12 -
½ cup whole milk, room temperature
13 -
1 large egg, room temperature
14 -
Coarse sugar for sprinkling (optional)
→ Lemon Glaze
15 -
½ cup powdered sugar
16 -
1-2 tablespoons freshly squeezed lemon juice, to taste
→ Vanilla Glaze (optional alternative)
17 -
½ cup powdered sugar
18 -
1-2 tablespoons milk, to taste
19 -
½ teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Coat a muffin tray well with cooking spray.
02 -
In a large glass bowl, combine the molasses and butter. Microwave for 1 minute or until the butter is melted. Stir to combine and set aside to cool.
03 -
In a separate large bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, nutmeg, and salt until well combined.
04 -
Add the brown sugar, sour cream, milk, and beaten egg to the molasses mixture. Stir until very well combined.
05 -
Gradually mix the molasses mixture into the dry ingredients until just combined. Do not overmix; the batter should be thick and slightly lumpy.
06 -
Divide the batter evenly into the prepared muffin tray, filling each cup to the top. Sprinkle with coarse sugar if desired.
07 -
Place the tray in the oven and bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 11-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 -
Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
09 -
Mix together the powdered sugar and freshly squeezed lemon juice until the glaze is creamy and reaches your desired consistency.
10 -
Drizzle the lemon glaze over the cooled muffins before serving. Alternatively, use the vanilla glaze by mixing powdered sugar, milk, and vanilla extract to your desired consistency.
# Notes:
01 -
Starting the baking at a higher temperature and then reducing it helps create a domed shape for the muffins.
02 -
Coarse sugar adds a delightful crunch to the muffin tops.
03 -
Ensure all wet ingredients are at room temperature for better mixing.