Gingerbread Muffins with Lemon Glaze

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subheading: Gingerbread Muffins:

½ cup (1 stick or 115g) unsalted butter

¾ cup ( 234g) dark molasses*

2 and ⅔ cups ( 334g) all purpose flour ( spoon & leveled)

1 and ½ teaspoons baking soda

¼ teaspoon salt

1 and ½ teaspoons ground cinnamon

1 and ¼ teaspoons ground ginger

½ teaspoon ground cloves

½ cup ( 100g) packed light or dark brown sugar

1 large egg, at room temperature

½ cup ( 120g) plain yogurt or sour cream, at room temperature

½ cup (120ml) milk, at room temperature*

optional: coarse sugar for sprinkling

subheading: Lemon Glaze:

1 cup ( 120g) confectioners’ sugar (or more, as needed)

2 Tablespoons fresh lemon juice

1 Tablespoon (15ml) milk

Directions at sallysbakingaddiction.com

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