Sleepover post: part two. My son’s friend stayed over all day (which was fine), but once again I only bought groceries for one breakfast, not two. Sometimes I think I still behave as if I’m still in NYC going to the bodega everyday. Well this time, I wasn’t going to run out to the store. I was going to stand in the kitchen and stare at the cupboard until something jumped out at me. My son suggested biscuits or scones, but I was kind of bored with biscuits, and I wasn’t in the mood for more chocolate chip scones. After a few more minutes of staring (and zoning out), I saw a jar of molasses. Gingerbread! I decided to make gingerbread muffins with lemon glaze.
I haven’t made these muffins since my son was about 4 years old and in montesorri school. At the time, we weren’t allowed to bring in cupcakes or sugary treats in for class birthdays, so I would make these muffins, sans, glaze. I did the same this time. Half with glaze, half without. At the last minute I decided to add a little chopped crystalized ginger adding a little kick.
I can’t express how yummy and satisfying these were. They’re light with a hearty taste, a perfect balance of ginger and molasses, and the lemon glazed ties all of the flavors together. You have to be careful not to over bake however, because they will become a bit dry later in the day. I look forward to putting this recipe back in rotation.
Gingerbread Muffins with Lemon Glaze
For the muffins
- 2 ¾ cups all purpose flour
- 2 ½ teaspoons baking soda
- 1 tablespoon plus ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup plus 2 tablespoons sugar
- 2 large eggs
- ¾ cup mild-flavored light molasses
- 1 1/3 cups cold water
- 1/8 cup finely chopped crystalized ginger
For the lemon glaze
- 1 ¾ cups powdered sugar
- 5 tablespoons fresh lemon juice
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. Gently fold in crystalized ginger. 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.