Turn the warm spices and flavors we all know and love this time of year into a tasty muffin! Instead of a cutout gingerbread boy, enjoy a sweet, molasses muffin with all the cinnamon, ginger, and cloves you expect from the traditional decorated cookie!
Making these muffins even more special, they are topped with a Lemon Glaze! This is a classic combination and truly hard to resist sitting out on a tray for your next holiday brunch!
📍 Pin HERE for later!
What you Need:
1/2 cup (1 stick) butter
3/4 cup dark molasses
2 & 2/3 cups all purpose flour
1 & 1/2 teaspoons baking soda
1/4 teaspoon salt
1 & 1/2 teaspoons ground cinnamon
1 & 1/4 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 cup packed brown sugar
1 large egg
1/2 cup plain yogurt or sour cream (not nonfat)
1/2 cup milk (not skim)
Optional: coarse sugar for sprinkling – this makes a HUGE texture difference and I highly recommend it
Lemon Glaze:
1 cup confectioners’ sugar (or more, as needed)
2 Tablespoons fresh lemon juice
1 Tablespoon milk
- Preheat oven to 425°F
- Grease or line muffin pan with paper cups.
- In a large microwave-safe bowl, heat the butter (cube butter for faster melting) and molasses together in the microwave on high for about 1 minute. Stir until combined and set aside to slightly cool
- Blend the flour, baking soda, salt, cinnamon, ginger, and cloves together.
- Into the molasses/butter mixture, whisk the brown sugar, egg, yogurt (or sour cream), and milk until all wet ingredients are combined.
- Pour wet ingredients into dry ingredients and mix JUST until combined. Do not over-mix. A few lumps and thick batter is OKAY!
- Fill prepared muffin pan, Sprinkle with coarse sugar (if desired, but HIGHLY recommended as it add a nice crunchy texture)
- Bake at 425°F for 5 minutes, then, while keeping muffins in the oven, LOWER the oven temperature to 350°F
- Continue to bake for 15-16 minutes until the tops are cracked and centers are set (a toothpick comes out clean)
- Allow to cool for about 5 minutes in pan before glazing and serving.
Glaze:
- While muffins cool, prepare the glaze by mixing all ingredients together. If needed, add more confectioners’ sugar to thicken or more milk to thin out.
- Drizzle on top of warm muffins. Icing will set as the muffins cool
Store on the counter for 2 days or 1 week in the refrigerator.
Recipe courtesy of Sally’s Baking Addiction, HERE
More Holiday Ideas:
