Gingerbread Muffins
- Ready In:
- 56mins
- Ingredients:
- 14
- Yields:
-
16 muffins
ingredients
- 2 3⁄4 cups all-purpose flour
- 2 1⁄2 teaspoons baking soda
- 4 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 2⁄3 cup packed dark brown sugar
- 2 eggs
- 3⁄4 cup dark molasses
- 1⁄2 cup unsalted butter, melted
- 1 1⁄3 cups buttermilk
-
Icing
- 2 cups powdered sugar
- 1⁄4 cup fresh lemon juice
directions
- Preheat oven to350°; grease 16 muffin cups (will need two 12-cup pans).
- In a big bowl, whisk together flour, baking soda, ginger, cinnamon, salt, cloves, and nutmeg.
- In another bowl, whisk together brown sugar, eggs, molasses, and butter until well blended.
- Whisk in buttermilk until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Bake for 23-26 minutes or until a pick comes out clean.
- Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool slightly.
- In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Spoon over tops of warm muffins and let cool.
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