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Gingerbread Muffins

1- 3/4 cup All-purpose Flour
3/4 cups Sugar
1 teaspoon Ground Ginger
1 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Ground Cinnamon
1/4 teaspoons Ground Cloves
1/2 cups Unsalted Butter, Melted And Cooled
1/2 cups Whole Milk
13 cups Unsulphured Molasses
1 Large Egg
1 Small Lemon, Zested
2 Tablespoons Butter, Melted
13 cups All-purpose Flour
1/2 cups Light Brown Sugar
1 teaspoon Ground Cinnamon
1/2 cups Confectioners Sugar
1 Tablespoon Fresh Lemon Juice (for 1 Tablespoon You'll Need 1/2 Of One Lemon)


For the muffins: Preheat oven to 400 F. Line a 12-cup muffin pan with liners and set aside. In a large mixing bowl, combine flour, sugar, ginger, baking powder, salt, cinnamon and cloves and mix until combined. In a medium bowl stir together the melted butter, milk, molasses, egg and lemon zest. Pour wet ingredients into dry ingredients while mixing on low speed. Mix until just combined. Pour batter into the prepared muffin pan filling each liner about 3/4 full. For the streusel topping: In a medium bowl combine melted butter, flour, sugar and cinnamon and mix until crumbly. Sprinkle on top of muffins. Bake for about 20-25 minutes until a tester inserted into the center of a muffin comes out clean. Remove pan from oven. Let muffins cool in pan for a few minutes then remove them from the pan and place on a wire rack to cool completely. For the lemon glaze: In a small bowl stir together confectioners sugar and lemon juice. Drizzle on top of muffins.

Source: tastykitchen.com