Gingerbread Muffins

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Preheat the oven to 425°F (218°C). Grease a 12-cup muffin pan well with butter or nonstick spray, or line it with liners, and set aside.
2. Melt 1/2 cup (113 g) butter with 3/4 cup (255 g) molasses in the microwave on high for about 1 minute, whisking until smooth, then let it cool slightly.
3. Whisk together 2 2/3 cups (334 g) flour, 1 1/2 tsp baking soda, 1/4 tsp salt, 1 1/2 tsp cinnamon, 1 1/4 tsp ground ginger and 1/2 tsp ground cloves.
4. Whisk 1/2 cup (100 g) packed brown sugar, 1 room-temperature egg, 1/2 cup (120 g) room-temperature yogurt or sour cream and 1/2 cup (120 ml) room-temperature milk into the molasses mixture until combined.
5. Pour the wet mixture into the dry ingredients and whisk just until combined; do not overmix. The batter will be thick and a little lumpy.
6. Divide the batter evenly among the muffin cups, filling them to the top, and sprinkle with coarse sugar if you like.
7. Bake at 425°F (218°C) for 5 minutes, then reduce the oven to 350°F (177°C) without removing the muffins and bake for 15–16 minutes, until the tops are cracked and the centres are set when tested with a toothpick.
8. Let the muffins cool in the pan for 5–10 minutes.
9. While they cool, mix 1 cup (120 g) confectioners' sugar, 2 tbsp lemon juice and 1 tbsp (15 ml) milk in a bowl, adding more sugar to thicken or more milk to thin as needed.
10. Drizzle the glaze over the warm muffins and let it set as they cool.
11. Store covered at room temperature for up to 2 days or in the refrigerator for up to 1 week. They freeze for up to 3 months and should be thawed in the fridge or on the counter.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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