Gingerbread Muffins


  • 1 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 cup whole milk
  • 1/3 cup unsulphured molasses
  • 1 large egg
  • Zest from one small lemon

Streusel Topping

  • 2 tablespoons butter, melted
  • 1/3 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon

Lemon Glaze

  • 1/2 cup confectioners sugar
  • 1 tablespoons fresh lemon juice (from 1/2 of one lemon)


  1. Preheat oven to 400 degrees Fahrenheit. Line 12 cup muffin pan with liners and set aside.
  2. In a large mixing bowl combine flour, sugar, ginger, baking powder, salt, cinnamon and cloves and mix until combined.
  3. In a medium bowl stir melted butter, milk, molasses, egg and lemon zest. Pour wet ingredients into dry ingredients while mixing on low speed. Mix until just combined.
  4. Pour into prepared muffins pan filling about 3/4 full.

Streusel topping

  1. 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 tester inserted into the center of the muffin comes out clean. Let muffins cool in pan for a few minutes then remove and place on wire rack to cool completely.

Lemon Glaze

  1. In a small bowl stir together confectioners sugar and lemon juice. Drizzle on top of muffins.