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Ingredients
| all-purpose flour (unsifted): 2 3/4 cups |
| baking soda: 2 1/2 tsp |
| ground ginger: 4 tsp |
| ground cinnamon: 1 1/2 tsp |
| salt: 1/2 tsp |
| ground cloves: 1/4 tsp |
| ground nutmeg: 1/4 tsp |
| dark brown sugar (packed): 2/3 cup |
| eggs: 2 |
| molasses: 3/4 cup |
| unsalted butter: 1/2 cup (melted) |
| buttermilk: 1 1/3 cups |
| powdered sugar (unsifted): 2 cups |
| lemon juice: 1/4 cup (fresh) |
Gingerbread Muffins
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
26 min -
Servings
16 serving(s)
Tags
- Preheat oven to350°; grease 16 muffin cups (will need two 12-cup pans).
- In a big bowl, whisk together flour, baking soda, ginger, cinnamon, salt, cloves, and nutmeg.
- In another bowl, whisk together brown sugar, eggs, molasses, and butter until well blended.
- Whisk in buttermilk until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Bake for 23-26 minutes or until a pick comes out clean.
- Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool slightly.
- In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Spoon over tops of warm muffins and let cool.