Ingredients
Scale
- 3 cups all purpose flour (or white-whole wheat flour)
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons baking soda
- 1 and 1/4 teaspoons ground ginger
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 3/4 cup dark molasses (or light or blackstrap)
- 1/2 cup (1 stick) butter
- 1/2 cup dark brown sugar
- 1 large egg
- 3/4 cup (6 oz) plain or vanilla yogurt
- 1/4 cup milk (any variety)
Sweet Lemon Glaze
- 1 cup powdered sugar (or more)
- juice from 1 lemon
- 1–2 Tablespoon half-and-half (or heavy cream or milk)
Instructions
- Preheat oven to 450F. Spray 12 cup muffin tin with non-stick spray or line with muffin liners.
- In a large bowl, mix together flour, salt, baking soda, ginger, cinnamon and cloves. Set aside.
- In a microwave-safe bowl, heat the molasses and butter on high for about 1 minute in the microwave. Stir until thoroughly mixed together. Set aside. In a second bowl, whisk together the egg, yogurt, and milk. Pour into the butter. molasses mixture and whisk until everything is incorporated. Pour wet ingredients into dry and mix until *just* combined. Do not overmix. Batter will be very thick and lumpy.
- Fill your muffin tins to the very top and bake for 5 minutes at 400F. Reduce the temperature down to 375F and continue to bake for about 15 more minutes. Muffins are finished when a toothpick inserted into the center comes out clean.
- As the muffins cool, prepare your lemon glaze by mixing all of the ingredients together. Add more powdered sugar if you’d like it thicker and more cream if you’d like it thinner. Dip muffin tops into the glaze.
- Muffins taste best eaten the same day, and can be stored in an air-tight container at room temperature.