The Pioneer Woman Tasty Kitchen
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Gingerbread Muffins

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A holiday favorite topped with streusel and a lemon glaze.

Ingredients

  • FOR THE MUFFINS:
  • 1-¾ cup All-purpose Flour
  • ¾ cups Sugar
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Cloves
  • ½ cups Unsalted Butter, Melted And Cooled
  • ½ cups Whole Milk
  • ⅓ cups Unsulphured Molasses
  • 1  Large Egg
  • 1  Small Lemon, Zested
  • FOR THE STREUSEL TOPPING:
  • 2 Tablespoons Butter, Melted
  • ⅓ cups All-purpose Flour
  • ½ cups Light Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • FOR THE LEMON GLAZE:
  • ½ cups Confectioners Sugar
  • 1 Tablespoon Fresh Lemon Juice (for 1 Tablespoon You'll Need 1/2 Of One Lemon)

Preparation

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.

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Profile photo of Katy Suiter

Katy Suiter on 9.28.2013

I loved these muffins! I thought they were going to be too sweet, but it was just the right amount of balance between the spicy and sweet. Definite going to make them again!

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