Gingerbread Muffins with Lemon Glaze

This is a go-to recipe for us, and I've made them for years. It's great when you need to take something (for kid's parties, bake sales, school parties, family gatherings, etc). I use a mini-muffin pan, so they are bite size and add a little extract - vanilla or almond and a little less sugar. Also, I check the expiration date for the ginger before using, as it tends to lose intensity. They are not nearly as sweet as store bought bakery items, which is nice.

• Anonymous

• Bethesda, MD

• 10/27/2018

These were light and delicious, but they are basically cupcakes. This is more of a dessert than a breakfast food. Next time I would reduce the sugar as well as the amount of water as the muffins were a bit too sweet and crumbled very easily. The glaze pairs well with the gingerbread flavor.

• jchen11

• Tucson, AZ

• 2/4/2016

I have made these a couple of times and they are always wonderful. I ran out of lemons and used a different recipe this year and the muffing turned out horrible. Won't make that mistake again!!

• kariethom

• Oregon

• 1/7/2014

When I made this I couldn't find light molasses so used black strap. Not sure if it made a difference but these had an odd flavor. I made them for a pot luck and everyone felt the same way. They were the only thing left on my tray. Not sure if I screwed up the recipe but I definitely would not make these again.

• kariethom

• Oregon

• 1/7/2014

I still think this is one of the best gingerbread recipes on the planet. I not only make this as muffins but also in a loaf pan. And I always get asked for the recipe.

• Anonymous

• Wilton, CT

• 2/6/2013

I added freshly grated nutmeg (1tsp), extra ginger powder and replaced 1/3 cup of the cold water with bourbon. I also added freshly grated ginger to the lemon glaze and it was fantastic. Experimentation gone well.

• mirandaknighth

• Toronto, ON

• 12/22/2012

turned out great for me- added some allspice, substituted some brown sugar for the white, and 1 cup buttermilk with 1/3 cup cold water. also loved the lemon glaze. super light and moist.

• Anonymous

• new york city

• 2/12/2011

I thought this recipe was pretty good but too sweet. I think of muffins as being less sweet than a dessert like gingerbread, and this recipe tasted just like gingerbread. So if I ever made them again, I would cut back on the sugar. I didn't make the glaze so I can't comment on that.

• nikujaga

• boston, ma

• 12/17/2010

Incredibly light and fluffy. As others I subbed plain yogurt (didn't have buttermilk) and water for all the water, added fresh grated ginger and some grated apple just for fun. Subbed brown sugar for regular. I think it's a versatile recipe but moist and light no matter what. The lemon glaze is a zingy must-do!

• stellafs

• Portland, OR

• 11/21/2010

Fantastic muffins! Super-fluffy and flavorful with a few alterations: 1) Used 2 TEASPOONS ground ginger, but then grated a pile of ginger and squeezed out 2 tsp. ginger juice (so no one had to chew on ginger strings) - added to the buttermilk. Nice, but I think I'd use a full Tbsp ginger juice next time. 2) Used 1 c low-fat buttermilk + 1/3 c. water. 3) Added 1/8 tsp allspice and 1 tsp vanilla extract. 4) Made mostly mini-muffins - 10-11 min baking time was perfect. Also made a few full size for my boys' afternoon snack - 20 min was perfect for those. 5) For glaze, used one cup powdered sugar with the juice (~2 Tbsp) and zest of one small lemon. Perfect - fresh and lemony.

• Anonymous

• Idaho

• 11/5/2010

The muffins were very tender. The flavor was somewhat muted. I only had 12 muffin pan so I baked the remainer as a small cake in a 4" casserole dish. On that one, I added crystalized ginger to the top before baking. I thought that zinged them up nicely. I liked the lemon glaze, though there sure was a lot on the foil rather than the muffins, I hate waste. I prob won't make again but if I did I would include stirring in some crystalized ginger to the batter before baking.

• lasquire

• laholladay from Howell, MI

• 12/30/2009

I don't like to give the appearance of being negative, but these muffins reminded me of something from the local grocery store, and the glaze reminded me a bit of, well...bile. It just didn't go with the muffin. A cream cheese icing with tidbits of candied ginger might have made all the difference in the world, though. All in all, I won't be making either the muffins or the glaze again... :-(

• Devilduckie

• Live Oak, CA

• 12/16/2008

Muffins looked pretty, but weren't anything special. Followed some of the suggestions (brown sugar instead of white, added some allspice). I also subbed maple syrup for some of the molasses (not a big molasses fan). I didn't glaze the muffins either. So they could be better w the original recipe, but mine turned out too doughy and the flavor wasn't anything special.

• Anonymous

• tk from southern california

• 3/15/2008

Very good muffins. I substituted the buttermilk (1 c) plus 1/3 water, added vanilla, and added some allspice. I also could not find light molasses, so used dark. I think it would be better with a lighter taste. I also grated fresh ginger, which I think is important for "real gingerbread." I had some ginger "man" muffin pans. If you use these need to sit in these type of pans a long time as this is more a cake-type muffin and I lost a few arms :) I see no need for the glaze...unless you are serving on own, perhaps for a tea. These are a very original muffins and could be served as a dessert or tea as easily as breakfast/brunch. They would be lovely in mini bundt pans, perhaps then with the glaze. Could even see a dollap of whipped cream or creme fraiche alongside.

• Anonymous

• 2/17/2008

I thought these were simply divine. I left the recipe as is. I thought the tarty sweetness of the lemon glaze offset the gingerbread quite nicely. I'll definitely make this one a keeper!

• bingbong72

• Denver, CO

• 1/10/2008