Description
Delicious muffins that combine cozy gingerbread flavors with a refreshing lemon glaze, perfect for the holiday season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 2 tablespoons lemon zest
- 1–2 tablespoons milk (to thin the glaze if needed)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt until well combined in a bowl.
- Whisk together the brown sugar, molasses, oil, eggs, buttermilk, and lemon juice until smooth and creamy in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid over-mixing — a lumpy batter is perfectly fine!
- Fill the muffin cups about 2/3 full with batter, ensuring they have room to rise.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Whisk together the powdered sugar, lemon zest, and milk until smooth for the glaze. Adjust the consistency by adding more milk as needed, then drizzle generously over the cooled muffins.
Notes
These muffins can be baked a day in advance and taste even better the next day. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg