Best 6 Gingerbread Muffins With Lemon Curd Filling Recipes
Indulge in the delightful symphony of flavors with our irresistible Gingerbread Muffins with Lemon Curd Filling. These delectable muffins are a perfect blend of warmth and tang, sure to tantalize your taste buds. Embark on a culinary adventure as you explore the detailed recipes for both the muffins and the luscious lemon curd filling. Discover the secrets behind achieving that perfect balance of spices, the moist and tender muffin texture, and the velvety smoothness of the lemon curd. With step-by-step instructions and a touch of culinary inspiration, transform your kitchen into a haven of baking bliss.
Let's cook with our recipes!
LEMON-FILLED GINGERBREAD MUFFINS
Honest Abe rarely spoke about food in his speeches. But in one of his famous debates with Stephen Douglas, Lincoln told a story from his childhood about sharing gingerbread men with a friend. The tale charmed his audience -these gingerbread muffins will charm you, too. -Suzette Jury, Keene, California
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk flour, ginger, baking soda, salt and allspice; add to creamed mixture alternately with water, beating after each addition just until combined. (Batter may appear curdled.), Fill paper-lined muffin cups one-fourth full. In a small bowl, beat filling ingredients until blended. Drop filling by rounded teaspoonfuls into center of each muffin; cover with remaining batter., Bake until a toothpick inserted in the muffin portion comes out clean, 14-18 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 207mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
MOIST LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING
Moist Lemon Drizzle Muffins with Lemon Curd Filling, a little treat for Easter or all year round. If you like the classic lemon drizzle cake, you will absolutely love these little beauties. Super easy to make, great for kids and grown-ups alike.
Provided by Daniela Apostol
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
- Sift the flour, and add it to a bowl together with the 100 grams of sugar and baking powder.
- Beat the egg well until pale yellow and fluffy, add the milk and cooled melted butter.
- Pour it over the dry ingredients, then grate the lemon and add the lemon zest to the other ingredients.
- Use a spatula to mix gently until you get a batter, making sure you don't over mix it.
- Grease and flour a 6-hole muffin tin, add half a tablespoon of batter to each hole, sprinkle a little bit of flour over, then add one teaspoon of lemon curd, sprinkle more flour over, and top with the remaining batter.
- Bake for 20-25 minutes until golden.
- Squeeze the lemon juice out of the lemon used for the zest, and mix it with the 3 tablespoons of sugar.
- When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
- Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
- Serve with extra lemon curd if you wish.
Nutrition Facts : Calories 258 kcal, Carbohydrate 42 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 92 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
GINGERBREAD MUFFINS
Growing up, I adored my mom's gingerbread cake with lemon sauce, so I re-created the combination for my family. The spice- and molasses-flavored muffins spread with homemade lemon curd are a new-generation favorite.-Kelly Trupkiewicz, Fort Collins, Colorado
Provided by Taste of Home
Time 1h
Yield 1 dozen (1 cup lemon curd).
Number Of Ingredients 19
Steps:
- In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving. , In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd.
Nutrition Facts : Calories 271 calories, Fat 12g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 190mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
GINGERBREAD MUFFINS WITH LEMON GLAZE
Yield Makes 16 gingerbread muffins
Number Of Ingredients 15
Steps:
- For gingerbread muffins:
- Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
- Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups.
- Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.
- For lemon glaze:
- Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
- Serve muffins warm with whipped cream, if desired, or at room temperature.
GINGERBREAD MUFFINS WITH LEMON CURD FILLING
Number Of Ingredients 19
Steps:
- 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 5. Bake for 15 to 20 minutes. 6. Cool the muffins at least 10 minutes before removing from the tin. When the muffins have cooled to room temperature, squeeze about a tablespoon of lemon curd into each, using a pastry tube.
Nutrition Facts : Nutritional Facts Serves
GINGERBREAD MUFFINS WITH LEMON GLAZE
Serve these tender gingerbread muffins with whipped cream for snacktime or dessert. From Bon Appetit
Provided by Bev I Am
Categories Quick Breads
Time 45m
Yield 16 muffins
Number Of Ingredients 14
Steps:
- For gingerbread muffins: Preheat oven to 350°F.
- Lightly butter 16 standard (1/3-cup) muffin cups.
- Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
- Using electric mixer, beat unsalted butter and sugar in large bowl to blend.
- Add large eggs and beat to blend.
- Beat in light molasses.
- Add half of dry ingredients, beating until blended.
- Beat in remaining dry ingredients.
- Gradually add 1 1/3 cups cold water and beat until incorporated.
- Divide batter equally among 16 prepared muffin cups.
- Bake gingerbread until tester inserted into center comes out clean, about 25 minutes.
- Transfer to rack and cool 10 minutes.
- Remove muffins from pan and place on rack over sheet of foil.
- For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until smooth.
- Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
- Serve muffins warm with whipped cream, if desired, or at room temperature.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure your oven is preheated to the correct temperature before baking.
- Do not overmix the batter, as this can result in tough muffins.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool completely before filling them with lemon curd.
- For a neater appearance, use a piping bag to fill the muffins with lemon curd.
- Serve the muffins immediately or store them in an airtight container at room temperature for up to 2 days.
Conclusion:
With their moist and flavorful gingerbread base and tangy lemon curd filling, these muffins are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. So next time you're looking for a special breakfast or snack, give these gingerbread muffins with lemon curd filling a try. You won't be disappointed!
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