Gingerbread Muffins with Lemon Glaze

sallysbakingaddiction.com

Doodlemom

subheading: Gingerbread Muffins:

½ cup ( 8 Tbsp; 113g) unsalted butter

¾ cup (180ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)

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

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