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- 2 cups all-purpose flour - 1 teaspoon baking soda - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs, at room temperature - 3/4 cup molasses - 1/2 cup buttermilk, at room temperature - 1 teaspoon vanilla extract - Zest of 1 lemon - 1 cup powdered sugar - 2 tablespoons freshly squeezed lemon juice - 1 tablespoon lemon zest The ingredients for these muffins mix sweet and spicy flavors. The all-purpose flour gives the muffins their base. The baking soda helps them rise. Ground ginger, cinnamon, and nutmeg add warmth and depth. Salt balances the sweetness. Butter and brown sugar create a rich, moist texture. Eggs add structure and help bind the mix. Molasses gives a deep, sweet flavor, while buttermilk adds moisture and tang. Vanilla extract rounds out the taste, and lemon zest brightens it all. For the lemon glaze, powdered sugar provides sweetness. Fresh lemon juice adds tartness, and zest enhances the lemon flavor. This glaze is smooth and bright. It complements the muffins perfectly. {{ingredient_image_2}} This blog post covered how to make delicious muffins from scratch. You learned about the key ingredients, step-by-step baking instructions, and tips for perfect results. Don't forget the lemon glaze to finish your muffins beautifully. Try different flavors and seasonal adds to make each batch unique. Store leftovers properly so they stay fresh, or freeze them for later. Now, it’s time to get baking and enjoy every bite of your homemade treats. Happy baking!

Soft Gingerbread Muffins with Lemon Glaze

Deliciously soft muffins infused with ginger and spices, topped with a zesty lemon glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup brown sugar, packed firmly
  • 2 large eggs, at room temperature
  • 3/4 cup molasses
  • 1/2 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 lemon zest of
  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cavity with cooking spray to prevent sticking.
  • In a medium mixing bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until well combined. Set this dry mixture aside for later use.
  • In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and packed brown sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
  • Add the eggs to the butter-sugar mixture one at a time, mixing thoroughly after each addition to ensure they are well incorporated. Next, pour in the molasses, buttermilk, vanilla extract, and lemon zest, stirring until everything is fully combined.
  • Gradually fold the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon. Mix until just combined – be careful not to overmix, as this can make the muffins tough.
  • Using a spoon or ice cream scoop, evenly distribute the batter into the prepared muffin tins, filling each cup about 2/3 full to allow room for rising.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  • While the muffins are baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until the mixture is smooth and free of lumps. If the glaze is too thick, add a little more lemon juice; if too thin, mix in more powdered sugar to reach your desired consistency.
  • Once the muffins are finished baking, remove them from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
  • Once the muffins are completely cool, drizzle the luscious lemon glaze over the tops for a delightful, zesty finish that will brighten your day.

Notes

Arrange the muffins on a decorative cake stand. Drizzle with additional lemon glaze and garnish with a sprinkle of fresh lemon zest for a vibrant splash of color and added flavor. Enjoy!
Keyword gingerbread, lemon glaze, muffins