Best 5 Gingerbread Muffins With Lemon Glaze Recipes
Indulge in the delightful aroma of freshly baked Gingerbread Muffins, bursting with warm spices and a hint of tangy lemon. These delectable treats are not only a feast for the senses but also a perfect blend of flavors. Each bite offers a symphony of sweet, spicy, and tangy notes, creating an unforgettable taste experience. With their moist and fluffy texture, these muffins are sure to be a hit at any gathering. Accompanied by a luscious Lemon Glaze, they become irresistible. Treat yourself and your loved ones to this classic holiday treat, or enjoy them as a special snack anytime. This recipe also includes variations for Orange-Cranberry Muffins and Classic Gingerbread Muffins, catering to different taste preferences.
**Additional Information:**
* Cooking Time: 30-35 minutes
* Preparation Time: 15 minutes
* Total Time: 45-50 minutes
* Serving Size: 12 muffins
* Difficulty Level: Easy
* Recipe Type: Breakfast, Brunch, Snack, Dessert
**Key Ingredients:**
* All-purpose flour
* Ground ginger
* Ground cinnamon
* Ground cloves
* Baking soda
* Salt
* Unsalted butter
* Granulated sugar
* Eggs
* Molasses
* Buttermilk
* Lemon juice
* Lemon zest
* Powdered sugar
**Equipment:**
* Muffin pan
* Mixing bowls
* Measuring cups and spoons
* Whisk
* Spatula
* Zester
* Microwave or stovetop (for melting butter)
**Recipe Variations:**
* Orange-Cranberry Muffins: Substitute orange zest and dried cranberries for the lemon zest.
* Classic Gingerbread Muffins: Omit the lemon glaze and sprinkle with a mixture of granulated sugar and ground cinnamon before baking.
**Additional Tips:**
* For a more intense gingerbread flavor, use freshly ground spices.
* Ensure all ingredients are at room temperature before mixing to ensure proper blending.
* Do not overmix the batter, as this can result in tough muffins.
* Fill the muffin cups to the top for a perfectly rounded muffin shape.
* For a glossy glaze, whisk in a little milk or water until you reach the desired consistency.
**Serving Suggestions:**
* Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
* Enjoy as a grab-and-go breakfast option or a delightful afternoon snack.
* Package the muffins individually for easy gifting or school lunches.
**Conclusion:**
Gingerbread Muffins with Lemon Glaze are a delightful treat that combines the warmth of spices with a refreshing citrus tang. With easy-to-follow instructions and variations to suit various preferences, this recipe is a must-try for muffin lovers. Whether served at a holiday gathering or enjoyed as a special treat, these muffins are sure to bring joy and satisfaction to all who taste them. Happy baking!
GINGERBREAD CAKE WITH LEMON GLAZE
If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and lightly flour a 9-inch square baking pan.
- Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
- Stir sugar, molasses, oil, and egg into flour mixture until just combined.
- Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
- Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
- Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
- Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g
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.
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.
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
Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 36 muffins
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl and refrigerate until ready to use.
- Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
- Batter will keep for 2 weeks in refrigerator.
Nutrition Facts : Calories 146.8, Fat 5.7, SaturatedFat 3.4, Cholesterol 29.1, Sodium 161.4, Carbohydrate 22.5, Fiber 0.4, Sugar 11.2, Protein 1.9
Tips:
- For the best possible texture and flavor, use fresh and high-quality ingredients.
- You can adjust the sweetness of the muffins by using less or more sugar.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- To make sure the muffins are cooked through, insert a toothpick into the center of one muffin. If it comes out clean, the muffins are done.
- Let the muffins cool completely before glazing them. This will help the glaze set properly.
Conclusion:
These gingerbread muffins are easy and delicious way to celebrate the holiday season. They're perfect for breakfast, lunch, or a snack. The lemon glaze adds a touch of sweetness and tartness that perfectly complements the gingerbread flavor. So next time you're looking for a festive treat, give these gingerbread muffins a try!
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