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Gingerbread Muffins with Lemon Glaze ~ the scent of gingerbread baking is one of the joys of the season --- these muffins are perfect for holiday mornings.

Total time

0 minutes




  • 2 cups (260 grams) all purpose flour
  • 1 tsp (5 grams) baking soda
  • ¼ tsp salt
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg
  • ½ cup (113 grams) unsalted butter (room temperature)
  • ½ cup (105 grams) light brown sugar
  • 2 eggs
  • ½ cup (120 ml) molasses
  • 1 cup (240 ml) buttermilk
  • for the lemon glaze
  • 2 cups confectioner's sugar
  • fresh squeezed lemon juice


  1. Set oven to 350F
  2. Stir together the flour, baking soda, salt and spices in a small bowl and set aside.
  3. Cream the butter and sugar till fluffy.
  4. Add in the eggs one at a time, beating in between.
  5. Beat in the molasses.
  6. Add the flour mixture to the creamed butter and sugar alternately with the buttermilk, beginning and ending with the dry ingredients. Don't over beat.
  7. Spoon the batter into 12 muffin cups, lightly greased or lined with muffin papers.
  8. Bake for about 20-25 minutes until a straw comes out clean.
  9. Cool for a few minutes in the pan and then turn out onto a rack.
  10. Cool completely and then glaze with the lemon glaze.
  11. View the recipe instructions at The View From the Great Island

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