Best 6 Gingerbread Muffins With Lemon Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Gingerbread muffins with lemon glaze are a delightful treat that combines the warmth and spice of gingerbread with the bright and tangy flavor of lemon. These muffins are perfect for any occasion, from a festive holiday breakfast to a cozy afternoon snack. With their moist and tender crumb, perfectly balanced sweetness, and irresistible lemon glaze, these muffins are sure to be a hit with everyone who tries them. So gather your ingredients and preheat your oven, because it's time to embark on a culinary journey that will lead you to the most delectable gingerbread muffins with lemon glaze you've ever tasted.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON-FILLED GINGERBREAD MUFFINS



Lemon-Filled Gingerbread Muffins image

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

1/2 cup butter, softened
2/3 cup sugar
2 large eggs, room temperature
1/2 cup molasses
2 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 cup water
FILLING:
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 tablespoon lemon juice
2 teaspoons grated lemon zest

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



Gingerbread Muffins image

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

3 eggs
1 cup molasses
1 cup brown sugar
3 1/2 cups flour
1 tablespoon baking soda
1 tablespoon ground cloves
1 tablespoon ground ginger
1/2 lb butter, melted
1 cup hot water

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

GINGERBREAD CAKE WITH LEMON GLAZE



Gingerbread Cake with Lemon Glaze image

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

1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1 egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

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

GINGER & LEMON MUFFINS



Ginger & Lemon Muffins image

A microplane grater (also used for citrus zest and hard cheese) works well for grating ginger. Fresh ginger can be frozen up to 6 months; just break off what you need for a recipe.-Linda Green, Kilauea, Kauai, Hawaii

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1/4 cup minced fresh gingerroot
2 tablespoons grated lemon zest
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
TOPPING:
2 tablespoons coarse sugar
2 tablespoons finely chopped crystallized ginger

Steps:

  • Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 231 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 291mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

GINGERBREAD MUFFINS WITH LEMON GLAZE



Gingerbread Muffins with Lemon Glaze image

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

2 3/4 cups all-purpose flour
2 1/2 teaspoons baking soda
3 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
10 tablespoons sugar
2 large eggs
3/4 cup mild-flavored light molasses
1 1/3 cups cold water
1 3/4 cups powdered sugar
5 tablespoons fresh lemon juice
whipped cream (optional)

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



Gingerbread Muffins with Lemon Glaze image

Yield Makes 16 gingerbread muffins

Number Of Ingredients 15

2 3/4 cups all purpose flour
2 1/2 teaspoons baking soda
1 tablespoon plus 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
2 large eggs
3/4 cup mild-flavored light molasses
1 1/3 cups cold water
Lemon glaze
1 3/4 cups powdered sugar
5 tablespoons fresh lemon juice
Whipped cream (optional)

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. This will make a big difference in the flavor of your muffins.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making your muffins light and tender.
  • Don't overmix the batter. Overmixing can make your muffins tough.
  • Fill the muffin cups about 2/3 full. This will allow the muffins to rise properly.
  • Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  • Drizzle the muffins with lemon glaze before serving. This will add a sweet and tangy flavor to your muffins.

Conclusion:

These gingerbread muffins are a delicious and festive treat that are perfect for the holiday season. They are moist, flavorful, and topped with a sweet and tangy lemon glaze. These muffins are sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #healthy     #breads     #oven     #muffins     #dietary     #quick-breads     #equipment     #number-of-servings

Related Topics