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