Gingerbread Muffins:
¾ c. (234 grams) dark molasses
½ c. (1 stick or 115 grams) of unsalted butter
1 ½ tsp baking soda
2 ⅔ c. (334 grams) all-purpose flour (spoon & leveled)
½ c. (100 grams) packed light or dark brown sugar
1 ½ tsp ground cinnamon
½ tsp ground cloves
1 ¼ tsp ground ginger
1 large egg, at room temperature
¼ tsp salt
½ c. (120ml) milk, at room temperature
optional: coarse sugar for sprinkling
½ c. (120 grams) plain yogurt or sour cream, at room temperature
Lemon Glaze:
2 tbsp fresh lemon juice
1 tbsp (15ml) milk
1 c. (120 grams) confectioners’ sugar (or more, as needed)
How to make Gingerbread Muffins with Sweet Lemon Glaze

Step 1: Prepare the oven. Preheat it to 425 degrees F or 218 degrees C. Using non-stick spray or butter, grease a muffin pan. Or line using muffin liners. Set aside.

Step 2: Into smaller pieces, cut the butter. Place them in a large microwave-safe bowl along with the molasses. Heat in the microwave for about a minute. Then, stir until completely combined. Set aside.

Step 3: Combine the flour, baking soda, salt, cinnamon, ginger, and cloves.

Step 4: Add the brown sugar, egg, yogurt, and milk to the molasses/butter mixture. Mix well until just combined. Into the dry ingredients, mix the wet ingredients until just blended and the mixture is thick and slightly lumpy.

Step 5: Evenly divide the batter into the prepared muffin pan, filling to the top. If desired, sprinkle with coarse sugar. Place in the preheated oven and bake for about 5 minutes. After 5 minutes, adjust the oven temperature to 350 degrees F or 177 degrees C (while the muffins are still in the oven) and continue baking for another 15 to 16 minutes or until the tops of the muffins are cracked and the middles are set.

Step 6: Remove from the oven when done and let the muffins cool in the pan for about 5 to 10 minutes before glazing.

Step 7: In the meantime, prepare the glaze. In a medium bowl, whisk the lemon glaze ingredients. You can add extra confectioners’ sugar if desired to thicken the glaze. Or if you want a thinner glaze, add more milk. Then, drizzle the lemon glaze over the warm muffins.

Step 8: Tent any leftover muffins and keep them for up to 2 days at room temperature or up to 1 week in the fridge. You can also freeze these muffins for up to 3 months. Before serving, thaw the frozen muffins in the fridge or on the counter.

For this recipe, I prefer dark molasses. But you are welcome to use light or mild molasses. If needed, you can swap whole milk with lower-fat milk or nondairy milk. If baking in 6 to 7 jumbo-size muffins, increase the baking time to 26 to 30 minutes. Bake at 425 degrees F for 5 minutes, then at 350 degrees F for 21 to 25 minutes. Or bake at 350 degrees F for about 11 to 12 minutes the entire time for approximately 50 mini muffins.