Gingerbread Muffins with Lemon Glaze

I have never been to Standard Baking Co. in Portland, Maine. It's a sore spot because Ed and I would love to live in Maine, or at least visit more often. And since I made these muffins, courtesy of SBC, all I can think about is tasting what else they make. And I even kind of messed them up!

Not too bad. Molasses just isn't an ingredient I use or check on a lot. When I run out, I get more, but I don't have a constant awareness of the amount left, like I do with flour and sugar. So I was making the muffins and realized I didn't have 3/4 cup molasses in my jar. I only had about half that. So I increased the spice amounts a little, and also sprinkled a little ginger sugar on top before baking to pump up the flavor. And they were AWESOME! Gorgeous texture, almost like a cupcake but still a muffin (because I want to eat it for breakfast!) Fabulous lemon pop on top as well.

Note to self: Make again for sure. And maybe toss a bit of candied ginger in the muffin and lemon zest in the glaze. And for sure the full amount of molasses. Not that they need improving; I'm just curious.

Gingerbread Muffins with Lemon Glaze
Muffins:

2 3/4 cups all purpose flour

2 1/2 teaspoons baking soda

1 tablespoon plus1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup plus 2 tablespoons sugar

2 large eggs

3/4 cup mild-flavored light molasses

1 1/3 cups cold water

Lemon glaze:

3/4 to 1 cup powdered sugar

2 to 2 1/2 tablespoons fresh lemon juice

Whipped cream (optional)

1. 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.

2. 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.

3. Bake gingerbread until tester inserted into center comes out clean, about 20 to 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.

4. For lemon glaze, whisk powdered sugar and lemon juice in small bowl until smooth. Add more sugar or juice until you reach a nice glazing consistency. Spoon or brush lemon glaze over tops of warm muffins. Serve muffins warm with whipped cream, if desired, or at room temperature. Makes 16 muffins.

Recipe adapted from Standard Baking Co., Portland, ME via Bon Appétit December 2000

Click here for printable recipe