Ginger Lemon Muffins

Makes about 12 medium sized muffins + 2 mini springform pans.

Don't skip the lemon glaze. It turns a mild, merely good muffin into great.


Lemon Glaze


Preheat oven to 350 degF. Line 12 muffin tin with paper muffin liners (or grease). Grease the mini springforms (or whatever you're using for the overflow). If you have a standard 1/3 cup muffin pan, the recipe should make 16.

Whisk flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl to blend.

Using electric blender, beat butter and sugar in a large bowl until light and fluffy. Add eggs and beat to blend. Beat in molasses and fresh ginger. Add half of dry ingredients, bleating until blended. Beat in remaining dry ingredients. Gradually add water and milk and beat until incorporated.

Fill muffin cups almost full, put excess in prepared pans. Bake until tester inserted into the center of muffins comes out clean, about 25 minutes. Transfer to a rack and cool 10 minutes.

While muffins are baking, make the glaze. Whisk powdered sugar and lemon juice in a small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each. The warm muffins help the glaze dry a little and become less runny.

For ultimate decadence, serve muffins warm warm with whipped cream. They're great at room temp and w/o whipped cream as well.

References: This recipe is adapted from the Gingerbread Muffins with Lemon Glaze as found on It's from Standard Baking Co., Portland, ME by way of Bon Appétit's "R.S.V.P." section, December 2000. I guess Bon Appétit has a habit of requesting recipes from restaurants that their readers love. This version incorporates a lot of feedback from the comments on Epicurious as well as uses healthier ingredients and less sodium.

Note: We first made the original version in Nov 2005.

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