Gingerbread Muffins with Sweet Lemon Glaze.

Flavorful, robust, and moist gingerbread muffins dripping with a sweet lemon glaze. My favorite holiday muffin!

Gingerbread Muffins with Sweet Lemon Glaze | sallysbakingaddiction.com

Have you ever had the combination of lemon and gingerbread before? Perhaps a gingersnap cookie with a lemon creme filling?  Or a spiced gingerbread cupcake with a fluffy lemon buttercream?

Like yesterday’s unique combination of flavors, today’s gingerbread and lemon combo just “works.”  Spicy sweet gingerbread paired with zingy lemon is an unbeatable pair – and if you haven’t tried the two together, you are in for a real treat today. Promise.

Gingerbread Muffins with Sweet Lemon Glaze | sallysbakingaddiction.com

 Like most, I adore gingerbread during the holiday months.  It’s a traditional holiday classic and between a chocolate gingerbread cake and soft gingersnap cookies, one may assume I am all gingerbread-ed out this year.  Au contraire.

Today I am sharing a very simple gingerbread muffin recipe.  The beautiful, deep brown color and rich flavor in this gingerbread recipe comes from the dark molasses.  The ground ginger and cinnamon gives the muffins a spicy kick, and the quick lemon glaze finishes these beauties off perfectly.

Let’s dive into the nitty gritty.

Gingerbread Muffins with Sweet Lemon Glaze | sallysbakingaddiction.com

The muffin’s themselves are like a giant cakey version of my Soft Gingersnap Molasses Cookies.  You have those gorgeous crinkle tops and that robust molasses flavor in every bite.  The muffin batter is quite simple to throw together.  No mixer required!

Quite frankly, I am not looking for a tedious and complicated recipe in the mornings.  During the workweek and even on the weekends, I’m usually go-go-go and I know you are too.  Hand me my coffee (make it an XL cup) and give me something quick to throw together!

Not only are these muffins a piece.of.cake to whip up, but they taste like you woke up at the crack of dawn to make them.  That can be our little secret. ;)

Gingerbread Muffins with Sweet Lemon Glaze | sallysbakingaddiction.com

You’ve got your easy, familiar ingredients like flour, spices, molasses, butter, eggs, and brown sugar.   I used all-purpose flour for the muffin batter, but feel free to use white-whole wheat flour or a combination of whole wheat and all-purpose.  I would stray from using ALL whole wheat flour, which would result in a tough-textured muffin.

Let’s move on to the ingredients that just have to be used in gingerbread. The  little ingredients that make the muffins so special.  To the flour, you’re going to mix in ground ginger, cinnamon, and cloves.  The usual gingerbread suspects, and quite certainly my favorite warming spices.  Next, a whopping 3/4 cup of dark molasses is mixed with a stick of melted butter to create the ultimate deep, dark, buttery rich spiced flavor you’ll taste in each bite.

I prefer dark molasses over light molasses or blackstrap molasses (the darkest variety).  I’m a middle-of-the-road kind of gal when it comes to the thick sticky stuff.  I find that blackstrap molasses is too bitter for me and light molasses is too mild – go with your preference, though.

*Tip: spraying your measuring cup with non-stick spray before measuring the molasses will save you a lot of sticky trouble!

Gingerbread Muffins with Sweet Lemon Glaze | sallysbakingaddiction.com

Gingerbread Muffins with Sweet Lemon Glaze | sallysbakingaddiction.com

What else makes these muffins so special?

Dark brown sugar.  Mmm.  My favorite form of the sweet stuff.  I prefer using dark brown sugar over light brown sugar in my favorite chocolate chip cookies; it attributes to their super-soft texture.  I’ve seen a lot of gingerbread recipes floating around using regular white sugar, but I opted for the softer, moister dark brown sugar since it would have such a positive affect on the muffin’s texture and taste.

Finish the batter off with an egg, a bit of yogurt, and milk.  I used non-fat greek yogurt and almond milk in my recipe, since these are the types I had on hand.  Bypass an extra trip to the store and use any type of yogurt (such as vanilla flavored or plain regular yogurt) and any type of milk (cow’s milk, soy milk, etc) you have in the refrigerator.

The batter is quite thick.  Very, very thick.  As you mix all these wet ingredients into the dry ingredients, you’re going to wonder if you’ve done anything wrong.  You didn’t.  Expect a thick (and lumpy) batter and you’ll be golden.

Gingerbread Muffins with Sweet Lemon Glaze | sallysbakingaddiction.com

You’re going to use my sky-high muffin dome tricks in this recipe.  No flat, puny muffins here.

Like always, I initially bake the muffins for about 5 minutes at an extremely high temperature (450F)  to create a burst of steam inside the muffin and rapidly lift the tops.  Lower your oven temperature down to 375F for the remainder of the bake time so the centers may bake evenly.

What else makes a muffin have that beautiful bakery-size high dome top?  A thick batter (which we’ve already established this recipe has).  Read more of my muffins tricks here.

Gingerbread Muffins with Sweet Lemon Glaze | sallysbakingaddiction.com

Let’s move on to that sweet and tangy lemon glaze.  A drippy coating that pairs perfectly with the deep, dark, spiced muffin underneath.

Grab your powdered sugar, a touch of cream, and the juice of a lemon.  There’s really no science behind the glaze.  You truly can control the lemon flavor and the thickness of it – use more/less lemon juice, more/less sugar, and more/less cream.  I used half-and-half, but heavy cream or milk will do the trick.

Dip those crinkly tops into the zesty glaze and watch it slowly trickle down the sides. Oh, and feel free to double dip. (!!!!!)

Gingerbread Muffins with Sweet Lemon Glaze | sallysbakingaddiction.com

So there ya go. Lemon + Gingerbread at its finest. Boo-yah.

PrintPrint SaveSave

Gingerbread Muffins with Sweet Lemon Glaze

Flavorful, robust, and moist gingerbread muffins dripping with a sweet lemon glaze. My favorite holiday muffin!

Yield: 12 muffins

Ingredients:

Gingerbread Muffins

  • 3 cups (375g) all purpose flour (or white-whole wheat flour)
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoons baking soda
  • 1 and 1/4 teaspoons ground ginger
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 cup (234g) dark molasses (or light or blackstrap)
  • 1/2 cup (1 stick or 115g) butter
  • 1/2 cup (100g) dark brown sugar
  • 1 large egg
  • 3/4 cup (185g) plain or vanilla yogurt
  • 1/4 cup (60ml) milk*

Sweet Lemon Glaze

  • 1 cup (120g) powdered sugar (or more)
  • juice from 1 lemon
  • 1-2 Tablespoons (15-30ml) half-and-half (or heavy cream or milk)

Directions:

Preheat oven to 450F. Spray 12 cup muffin tin with non-stick spray or line with muffin liners.

In a large bowl, mix together flour, salt, baking soda, ginger, cinnamon and cloves. Set aside.

In a microwave-safe bowl, heat the molasses and butter on high for about 1 minute in the microwave. Stir until thoroughly mixed together. Set aside. In a second bowl, whisk together the brown sugar, egg, yogurt, and milk. Pour into the butter. molasses mixture and whisk until everything is incorporated. Pour wet ingredients into dry and mix until *just* combined. Do not overmix. Batter will be very thick and lumpy.

Fill your muffin tins to the very top and bake for 5 minutes at 450F. Keeping the muffins in the oven, reduce the temperature down to 375F and continue to bake for about 15 more minutes. Muffins are finished when a toothpick inserted into the center comes out clean.

As the muffins cool, prepare your lemon glaze by mixing all of the ingredients together. Add more powdered sugar if you'd like it thicker and more cream if you'd like it thinner. Dip muffin tops into the glaze.

Muffins taste best eaten the same day, and can be stored in an air-tight container at room temperature.

*Recipe tested with skim milk and low fat milk. Any milk will be OK. Soy, almond, rice, whole.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

I have a feeling I’ll be making these every year.

Gingerbread Muffins

 

A few more holiday recipes for you…

Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

 

Soft Gingersnap Molasses Cookies

Soft Gingersnaps by Sallys Baking Addiction

 

Soft-Baked Cranberry White Chocolate Chip Cookies

Soft-Baked White Chocolate Chip Cranberry Cookies

 

Caramel Apple Turnovers

Caramel Apple Turnovers

 

Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting

Chocolate Gingerbread Bundt Cake by Sallys Baking Addiction

 

 

Happy Birthday SBA!

On a final note, today December 11th 2012 is SBA’s one year anniversary.  My first post ever remains a favorite recipe.  I began a series of posts dedicated to the things I’ve learned the past year and to start conversations with others on the subject of blogging.

Read more about my first year of blogging in my recent blogging series posts

 

   

88 Responses to “Gingerbread Muffins with Sweet Lemon Glaze.”

  1. #
    1
    Becca @ Crumbs and Chaosposted December 11, 2012 at 10:41 pm

    An absolute YES to the gingerbread lemon combo…a match made in heaven!! And I adore muffins for the simple reason that they don’t take much effort in the morning :)

    Reply

    • Sallyreplied on December 12th, 2012 at 5:25 am

      I am just seeing your gingerbread trees with lemon glaze! Great minds must think alike Becca, we are SO on the same page here. :)

      Reply

  2. #
    2
    angela @ anotherbitepleaseposted December 11, 2012 at 11:15 pm

    I have never heard of that combo but I totally trust you so I am going to do it! I am loving how ALL that glaze looks on top…that is also telling me to try this combo…and well now I have to make muffins to try your tips…did not know about cooking on higher temp than lowering the temp…we will see how I do and if I remember lol…

    Reply

    • Sallyreplied on December 12th, 2012 at 5:26 am

      Yes! Angela, try out some of those helpful “high-domed muffin top” tricks. You’ll be surprised how your muffins turn out. :) Thank you! And so glad spam isn’t catching these comments anymore!

      Reply

  3. #
    3
    Averie @ Averie Cooksposted December 11, 2012 at 11:29 pm

    I want to sink my teeth into one of these! The fact that they’re a big ole puffy muffin version of your soft molasses cookies makes me want to make them even more – or just have you make them for me :)

    And the lemon glaze is a fresh and unexpected POP, especially this time of year. That lemon/squeeze shot – reminds me of pics I took and wanted to use when I made my blueberry/lemon glazed cake recently & had massive lighting issues but I digress. Lemon is so fresh and bright against the dark brown sugar and dark molasses – Nice!

    Reply

    • Sallyreplied on December 12th, 2012 at 5:27 am

      Thank you Averie! I didn’t tell my friend what she was getting into when she took the first bite; the lemon glaze is a pleasant surprise and I am hooked on the combination of lemon + gingerbread now :)

      Reply

  4. #
    4
    Loretta | A Finn In The Kitchenposted December 11, 2012 at 11:32 pm

    Thanks to you, I now have the urge to make “a spiced gingerbread cupcake with a fluffy lemon buttercream”. Thankfully when I make buttercream, I do it in massive batches and there’s some in my fridge right now…

    Gah! I need to go to bed before I start whipping something up….I was up way too late last night doing nothing productive.

    Have a great rest of your week!

    Reply

    • Sallyreplied on December 12th, 2012 at 5:28 am

      I have to make those cupcakes too lol! I was up SO late last night doing nothing productive at all, but I am glad it’s the middle of the week and the weekend is only a couple short days away! Thanks Loretta and I hope you have a wonderful week as well!

      Reply

  5. #
    5
    Jocelynposted December 11, 2012 at 11:51 pm

    I really want to make these lovely looking muffins. The only problem is that my husband, who loves quick breads, does not like muffins. If I were to make this recipe, but bake it in a loaf pan, do you recommend using your oven temperature trick? Thanks!

    Reply

    • Sallyreplied on December 12th, 2012 at 5:30 am

      I don’t recommend using the same oven temperature trick for a quick bread – much too large to “flash-bake” the tops of quick breads. Try baking it as quick bread – it will be dense and very moist! OR try this recipe… I swear by this gingerbread loaf: http://www.chow.com/recipes/18658-gingerbread-loaf

      Reply

  6. #
    6
    Deniseposted December 11, 2012 at 11:57 pm

    These muffins look delicious! And I bet they smell amazing too! Thumbs up on the fast/easy in the AM part. I need an XXL coffee in the morning. And cannot operate heavy machinery :)

    I like your non-stick spray trick for molasses…I don’t know I ever measured molasses before! It also works for corn syrup.

    Reply

    • Sallyreplied on December 12th, 2012 at 5:31 am

      Oh my goodness, I want to bottle the smell of these muffins baking! XXL coffee… yes, that is me practically every day! Yep, the non-stick spray trick works for all stick sweeteners: honey, molasses, corn syrup, maple syrup. So easy.

      Reply

  7. #
    7
    Blog is the New Blackposted December 12, 2012 at 6:44 am

    Love gingerbread! I just recently saw this lemon and gb pairing and it looks fab. Must try!

    Reply

  8. #
    8
    Colleen @ What's Baking in the Barbershop?!posted December 12, 2012 at 7:09 am

    I have baked with gingerbread and lemon before, and it’s a divine combo! I bet these muffins wouldn’t last long in our house Christmas morning!

    Reply

  9. #
    9
    Caleyposted December 12, 2012 at 8:08 am

    Oh my gosh, I LOVE lemon and I’m sure I could come up with excuses to use that glaze on pretty much everything. ;) These muffins would go great with Bigelow Gingersnappish tea…have you had it? Also, I’m obsessed with that second picture of the lemon with the little dots of glaze around it. The focus is great, and I love seeing the actual juice sacs (or whatever they’re called) in the lemon and the cohesion of the glaze making the drops look so 3-D. Sorry to get all nerdy, but it’s a great photograph! :D

    Reply

    • Sallyreplied on December 12th, 2012 at 11:37 am

      Caley, I can’t tell you how much this comment means to me. I adored that lemon shot as well – it didn’t even take a lot of editing. And the fact that you noticed it and wrote so many nice things about it – wow, that is truly amazing and SO appreciated. I have had that gingersnappish tea and I ADORE it! I also drink gingerbread coffee from dunkin donuts – amazing! Thanks so much for making my morning Caley!

      Reply

  10. #
    10
    Jen @ Savory Simpleposted December 12, 2012 at 8:13 am

    That glaze looks just melt-in-you-mouth delicious!

    Reply

  11. #
    11
    Lizposted December 12, 2012 at 9:02 am

    I love anything that has the word gingerbread in it. I’ve never had lemon with it, and I love lemon too, so I’ll have to definitely try these! Happy 1 year too….so exciting!

    Reply

    • Sallyreplied on December 12th, 2012 at 11:50 am

      Hey Liz! I agree with you – anything with “gingerbread” has my heart singing. I adore it. Thank you for the happy 1 year wishes :) and THANK YOU for following along.

      Reply

  12. #
    12
    Lisa {Sweet 2 Eat Baking}posted December 12, 2012 at 9:46 am

    Yes, yes, YES! Gingerbread and lemon is such a divine combo that compliments each other perfectly. You know I’m such a lemon fan, I could have lemon with anything. That sharp refreshing taste pretty much goes with anything. I could certainly inhale the whole batch of these.

    And dark brown sugar is a fave of mine too. It’s such a unique type of sugar, so moist and delicious. But your variety of molasses has me confused. We only get treacle here which I hear is very close to molasses but I’m not sure which variety. I’mma confused now. :D

    Reply

    • Sallyreplied on December 12th, 2012 at 11:51 am

      sharp, refreshing taste = couldn’t have said it better myself. it pairs so wonderfully with the deep dark molasses in these muffins. Truly an incredible breakfast treat. Dark molasses is a little less intense than blackstrap molasses, the darkest variety. Treacle will work fine as the replacement here. :)

      Reply

  13. #
    13
    Hayley @ The Domestic Rebelposted December 12, 2012 at 10:05 am

    I have to thank you, miss Sally, for your reminders of dark brown sugar! I always skimmed past it at the grocery store, but since I started reading your blog, I HAVE to have it on hand. For someone who loves brown sugar so much (me! me! me!) I’m shocked I never picked up a bigger box of the darker stuff before! It’s SO good and makes my cookies (or these muffins!) super rich and perfect. I also need to try your muffin tip with raising the temp and then lowering it–it makes total sense in the ultimate quest for huge puffy muffin :) now the only problem is, whyyyy don’t I have any of these muffins for my breakfast right now?!

    Reply

    • Sallyreplied on December 12th, 2012 at 11:53 am

      THank you for all the kind things you say Hayley, everyday. They are appreciated! And I am so glad I’ve influeneced you and brought you on board the dark brown sugar wagon. So rich and lucious in my cookies and quite certainly in all of my gingerbread recipes. Try sprinkling it on top of a bagel with cream cheese – amazing. You’ll fall in love with it even more!

      Reply

  14. #
    14
    Herbivore Triathleteposted December 12, 2012 at 10:28 am

    I love the combo or gingerbread and lemon, fabulous! I like the sky high trick, great tip thanks! Also, muffins are fun and easy for breakfast.

    Reply

    • Sallyreplied on December 12th, 2012 at 11:54 am

      Yes, the sky high tricks will do your next muffin batch wonders! Thank you :)

      Reply

  15. #
    15
    Meghan @ After the Ivy Leagueposted December 12, 2012 at 10:41 am

    I’ve never tried the gingerbread + lemon combo, but reading this post, you’ve convinced me! I just have one minor complaint…all of your pictures are so pretty, I can never decide which one to pin! ;)

    Reply

    • Sallyreplied on December 12th, 2012 at 11:55 am

      that is the nicest complaint I’ve ever received on my website. Meghan, you’re the best. :)

      Reply

  16. #
    16
    Anna @ Crunchy Creamy Sweetposted December 12, 2012 at 10:43 am

    Congratulations on turning one!!! Yay!! These muffins look outrageous!! I LOVE the gingerbread-y color and the glaze drips – oh my! I am thinking Christmas Day breakfast :)

    Reply

    • Sallyreplied on December 12th, 2012 at 11:55 am

      THANK YOU for the congrats Anna. How sweet you are. And the glaze is quite certianly a new favorite muffin topping! Dare I say I love htis glaze more than a streusel topping!

      Reply

  17. #
    17
    Becky @ Olives n Wineposted December 12, 2012 at 10:50 am

    Oh my goodness. What a great “dessert” option for breakfast! These look fabulous and perfect for the Christmas season :) Could I sub Greek yogurt for the plain or vanilla?

    Reply

    • Sallyreplied on December 12th, 2012 at 12:02 pm

      yes! dessert for breakfast. I think I’ll be making these on Christmas morning for my family. :) I used 0% Chobani greek yogurt, so yes – it will definitely work. ;)

      Reply

  18. #
    18
    Katrina @ In Katrina's Kitchenposted December 12, 2012 at 11:08 am

    Oooh it’s your blogiversary!!!!!!!!!!!!!!!!!!!!!!! ♥ hoooray!

    Reply

  19. #
    19
    Jennie @themessybakerblogposted December 12, 2012 at 11:37 am

    Lemon and gingerbread sound perfect for eachother. Oh, and that glaze looks divine.

    Reply

  20. #
    20
    Annie @ Annie's Nomsposted December 12, 2012 at 12:43 pm

    Oooh yum! I’ve never thought to try lemon and gingerbread before, but these look divine!! :) I adore gingerbread and lemons separately so I am going to have to make these over the holiday period!

    Reply

    • Sallyreplied on December 12th, 2012 at 8:42 pm

      Hi Annie! If you love gingerbread, you have to try it with a sweet lemon glaze overtop – I truly think you will enjoy these!

      Reply

  21. #
    21
    Joy @ Baking-Joyposted December 12, 2012 at 12:55 pm

    Gingerbread + lemon = amazing! I love the smell that gingerbread produces as well…so Christmassy! :-)

    Reply

    • Sallyreplied on December 12th, 2012 at 8:43 pm

      I just bought a gingerbread scented candle because I could not resist it in the store – now my kitchen can ALWAYS smell like it! Thanks Joy!

      Reply

  22. #
    22
    Sue {munchkin munchies}posted December 12, 2012 at 1:15 pm

    These sound delicious and your photos are stunning!

    Reply

    • Sallyreplied on December 12th, 2012 at 8:43 pm

      Thank you Sue! The photo compliment – means a lot to me!

      Reply

  23. #
    23
    Chung-Ah | Damn Deliciousposted December 12, 2012 at 1:34 pm

    Oh my goodness, Sally – I’m swooning over that photo with the dripping glaze. If I could have this for breakfast, waking up would never be a problem.

    Reply

  24. #
    24
    Chung-Ah | Damn Deliciousposted December 12, 2012 at 1:34 pm

    Oh and happy blogoversary! :)

    Reply

    • Sallyreplied on December 12th, 2012 at 8:44 pm

      thank you Chung-Ah!!!! You’re the sweetest ever. I love how you put it – waking up would never be a problem. ha! So true.

      Reply

  25. #
    25
    Lyndaposted December 12, 2012 at 1:51 pm

    Ok you got me! I’ve gotta make these muffins, they sounds so delicious and I’m a major fan of the ginger/lemon combo!Thanks for sharing.

    http://lyndajanecakes.blogspot.co.uk/

    x

    Reply

    • Sallyreplied on December 12th, 2012 at 8:45 pm

      Hi Lynda, thanks so much! I think you’ll love these if you love lemon/ginger together. The combo is unbeatable, right? Love them together.

      Reply

  26. #
    26
    amy @ fearless homemakerposted December 12, 2012 at 4:53 pm

    I’ve been seeing gingerbread paired with lemon all over the blogosphere recently + I’m embarrassed to admit that I’ve never tried that combo! since I love lemon AND gingerbread, i sense that i’d looove these muffins. They look AMAZING!

    Reply

    • Sallyreplied on December 12th, 2012 at 8:49 pm

      Amy, I really think you’d like the two together! Your soft molasses crinkle cookies with a smear of lemon buttercream. that would be AMAZING.

      Reply

  27. #
    27
    Cassie | Bake Your Dayposted December 12, 2012 at 6:05 pm

    These look truly amazing, Sally! Even without the glaze I would devour them. Molasses and dark brown sugar? I am IN! (But you probably knew that since we are flavor twins!!)

    Reply

    • Sallyreplied on December 12th, 2012 at 8:50 pm

      Cassie you actually came to mind as I was making these last weekend! Knew you’d like them.. and you’ll love my next cookie recipe too! ;)

      Reply

  28. #
    28
    Ari @ Ari's Menuposted December 12, 2012 at 7:08 pm

    Dyyyyyyying. I really don’t think I’ve ever had lemon and gingerbread together, and I love them both so much. These look so perfect. I’m a sucker for drippy pictures–they just make me want to eat my screen. This could be bad for the macbook….

    Reply

    • Sallyreplied on December 12th, 2012 at 8:52 pm

      HAHAHAHA Ari… yes! I felt the same way about your condensed coconut milk today – so creamy, so dreamy.. I want in my recipes now!

      Reply

  29. #
    29
    Julie @ Table for Twoposted December 12, 2012 at 8:12 pm

    why haven’t i thought of making gingerbread MUFFINS?? the lemon glaze on top is the perfect topping!!

    Reply

  30. #
    30
    Dorothy @ Crazy for Crustposted December 12, 2012 at 8:47 pm

    I think you need to move in with me and be my personal chef, mmkay? :)

    Reply

  31. #
    31
    Mercedesposted December 12, 2012 at 8:59 pm

    I must say I have never tried lemon with gingerbread, but I can imagine that the flavors would compliment each other nicely! You certainly have shared a wonderful collection of muffins!

    Reply

  32. #
    32
    Kristy @Sweet Treats & Moreposted December 12, 2012 at 9:07 pm

    I had to comment on your very first post as well as this one! First of all, these look amazing! I’m the same way in the mornings, I want something quick!! I love the idea of a lemon glaze on these, definitely must try! Happy first birthday!!

    Reply

    • Sallyreplied on December 12th, 2012 at 9:20 pm

      THANK YOU KRISTY!!! For everything. :)

      Reply

  33. #
    33
    Liz (Little Bitty Bakes)posted December 12, 2012 at 9:45 pm

    So for that past two weeks or so, I have been craving a soft ginger cookie with lemon zest, quite randomly, but I was pretty sure anyone else would think the combo was way too out there. Of course you wouldn’t, though! :) The glaze on these looks phenomenal, and I love the greek yogurt in the muffins. ;)

    Reply

    • Sallyreplied on December 12th, 2012 at 10:37 pm

      Way too out there… not at all! And OF COURSE we would be craving the same things lately haha!

      Reply

  34. #
    34
    Laura Dembowskiposted December 12, 2012 at 10:02 pm

    I love the ginger and lemon combo! A perfect pair. I bet all that molasses gives great flavor. I’m never one for baking in the morning. Too early for a task that requires precision and direction following :)

    Reply

    • Sallyreplied on December 12th, 2012 at 10:38 pm

      Exactly! It takes me a few hours to actually “wake” up – I do a lot of my baking at night when I’m not so sleepy. :)

      Reply

  35. #
    35
    Ashley @ Kitchen Meets Girlposted December 12, 2012 at 10:28 pm

    Eek, I don’t even know what to say about these awesome muffins. Of course, I love the flavor pairing and…I’ve SO got to try that oven temp trick. You always have the best tips! Also, I’m dying over these photos! Lovely, just lovely!

    Reply

    • Sallyreplied on December 12th, 2012 at 10:39 pm

      YES! Try these muffins tricks next time Ashley – heat it up real hot for 5 minutes then lower it down. it works like a charm. ;)

      Reply

  36. #
    36
    Elaine @ Cooking to Perfectionposted December 13, 2012 at 8:52 am

    Ahhh I missed your 1st blogiversary! So terribly sorry. Happy BELATED blogiversary!! Can’t remind you enough how much I adore your blog. And how much I adore this recipe. I’ve had a serious craving for all things gingerbread lately, and these muffins are now on my list. I still need to get my hands on the gingerbread Oreos too before it’s too late! But I’m pretty sure these muffins will be 10x better than the Oreos…don’t tell Nabisco. ;)

    Reply

    • Sallyreplied on December 13th, 2012 at 4:07 pm

      It’s ok Elaine, thank you so much for the kind wishes! And I am so happy you are a follower. You would LOVE these muffins :)

      Reply

  37. #
    37
    Joy from Yesterfoodposted December 13, 2012 at 9:20 am

    HAPPY BIRTHDAY, SBA!! You are an inspiration- thank you! :)

    Reply

    • Sallyreplied on December 13th, 2012 at 4:07 pm

      THANK YOU Joy!!! You are so sweet.

      Reply

  38. #
    38
    Jaclynposted December 13, 2012 at 12:39 pm

    Looks and sounds amazing Sally! That glaze looks delicious!

    Reply

  39. #
    39
    sarah k @ the pajama chefposted December 13, 2012 at 2:51 pm

    what an awesome combo of flavors! never tried it but it just sounds like it works. :)

    Reply

  40. #
    40
    Medejaposted December 13, 2012 at 6:14 pm

    Everything gingerbread is wonderful! i made little bit different gingerbread cupcakes, oh I am curious how yours taste like :)

    Reply

  41. #
    41
    Erin @ Texanerin Bakingposted December 26, 2012 at 3:14 am

    I love gingerbread and lemon! :) And those muffin tips are awesome. I’ll definitely have to try them out!

    I also don’t like fancy recipes in the morning. I want to bake quickly, take pictures and then take a nap. ;)

    Reply

  42. #
    42
    Zposted January 25, 2013 at 10:52 am

    I just made these and they came out absolutely AMAZING! I added some real ginger and chopped up some gingers in syrup and I had to stop myself from eating all of them as soon as they came out of the oven! THANK YOU FOR THIS RECIPE!!

    Reply

    • Sallyreplied on January 25th, 2013 at 10:55 am

      That sounds incredible Z. Wow, I need to try that next time! Thank you so much for the suggestion and for reporting back. :)

      Reply

  43. #
    43
    Toniposted February 25, 2013 at 4:37 pm

    Can these be frozen?

    Reply

    • Sallyreplied on February 25th, 2013 at 4:54 pm

      yes – up to three months.

      Reply

  44. #
    44
    Elizabethposted June 19, 2013 at 6:20 pm

    Hi,

    Just a couple of questions: do you initially bake at 400 or 450? The instructions say to preheat to 450, but then you mention baking for 5 minutes at 400. Also, when do you add the brown sugar? It’s not listed in the directions, so I wasn’t sure and just added when I combined all of the dry ingredients. I can’t wait to try these; the gingerbread/lemon flavor combo sounds divine! :0)

    Reply

    • Sallyreplied on June 20th, 2013 at 8:10 am

      Hey Elizabeth! So sorry about that – initially bake at 450F degrees for 5 minutes. And the brown sugar should be added with the egg. But what you did is just fine. I hope you enjoy them!

      Reply

  45. #
    45
    MargaretUKposted July 11, 2013 at 7:09 am

    Hi Sally, I’m from England and have recently discovered your website. I first made the jumbo Raspberry and Chocolate muffins, the Nutella cupcakes (btw can these be supersized to jumbo size?) and have just taken out of the oven a batch of the above gingerbread muffins. These are enormous even without being jumbo! I love the way you give scientific tips – eg I’ve never heard about starting off at 450 for 5 mins and reducing the temp for the rest of the time, but it really works. Now I’m going to have to try all the other muffins on your site and I don’t think I’ll live that long! Thanks for all the lovely recipes. Also, hope Jude is doing well. He is so gorgeous.

    Reply

    • Sallyreplied on July 11th, 2013 at 11:35 am

      Hi Margaret! The nutella muffins could be made Jumbo size, but you might only get about 4 muffins, since the regluar recipe makes 8-9 standard size muffins. I’d increase the Nutella to 1 Tablespoon per muffin. I’ve never tried this before, though – I’m unsure of the baking time. So glad that you love these gingerbread muffins. They are one of my favorites!

      Reply

  46. #
    46
    Sandraposted November 6, 2013 at 4:02 pm

    Was wondering if the cookie can be frozen for a later date? Like Thanksgiving or Christmas?

    Reply

    • Sallyreplied on November 6th, 2013 at 4:28 pm

      Hi Sandra – these are muffins, not cookies. And you may freeze the unglazed muffins for up to 2 months.

      Reply

  47. #
    47
    Becky Eposted November 26, 2013 at 11:51 am

    I made these last weekend and they were a hit! As I was mixing them up I realized I only had about 1/3 cup molasses and they still turned out super yummy! I also didn’t have cloves because I wasn’t willing to pay the outrageous price our store had them as. I will definitely be making them again when we need another gingerbread fix!

    Reply

    • Sallyreplied on November 26th, 2013 at 12:45 pm

      cloves are so expensive, I agree! I’m happy you loved these muffins. They’re actually one of my most favorite muffin recipes ever. I can’t wait to make them again during the upcoming holidays, Becky. Thank you!

      Reply

  48. #
    48
    Brittanyposted November 27, 2013 at 11:41 am

    Can you substitute yogurt with greek yogurt?

    Reply

    • Sallyreplied on November 27th, 2013 at 2:21 pm

      yes

      Reply

  49. #
    49
    Jacquelineposted December 31, 2013 at 10:18 am

    I made these Christmas Eve morning and loved them! I am a huge fan of gingerbread and couldn’t resist tasting one while they cooled – the flavor was spot on and seriously could be served as is. Well, I thought that prior to adding the glaze. I now know that the glaze enhanced the flavor of the gingerbread and made them even more amazing!

    Reply

    • Sallyreplied on December 31st, 2013 at 10:23 am

      That’s wonderful Jacqueline! I love these muffins so much. I agree – they are fantastic as is. Happy you tried them with glaze too!

      Reply

  50. #
    50
    Haydenposted March 12, 2014 at 11:58 pm

    These are ssooo good. I had a quick question. When you’re developing recipes how do you decide whether to use baking soda or powder and how to use? do you have any tips? I seem to always go wrong with that when I’m trying new things. Thanks! :)

    Reply

    • Sallyreplied on March 13th, 2014 at 2:01 pm

      Hi Hayden! It depends on the other ingredients I’m using. If an acidic agent is present, I use baking soda.

      Reply

      • Haydenreplied on March 13th, 2014 at 6:54 pm

        okay cool thanks

Leave a Comment