Gingerbread Muffins with Lemon Drizzle


  • 2 1/4 cups flour
  • 2 tbsp. ground ginger
  • 2 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. each nutmeg and salt
  • 1/2 cup butter (room temperature)
  • 1/3 cup sugar
  • 2 eggs
  • 1/2 cup fancy molasses
  • 1 cup buttermilk

Lemon Drizzle:

  • 3/4 CUP icing sugar
  • 2 TBSP lemon juice
  • 1 TSP finely grated lemon peel


Preheat oven to 350°F(180°C)

Line 12 muffin cups.  In a bowl, using a fork, stir flour with ginger, baking soda, spices and salt.  In a large bowl beat butter until light.  Gradually beat in sugar, scraping down sides of bowl as necessary.  Beat in eggs, then molasses until combined.  Mixture may appear slightly curdled.

On low speed, add flour mixture in three additions alternating with buttermilk just until combined.  Spoon mixture into muffin cups, filling to the top.  Bake in center of oven for 18 to 20 minutes, until cake tester comes out clean.

Cool in pan for 5 minutes, then cool completely on a rack.  Meanwhile, in a bowl, stir icing sugar, lemon juice and peel until combined.  Drizzle glaze over muffins and sprinkle with lemon zest.


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