Gingerbread Muffins Recipe

Name: Gingerbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup sugar; 3/4 teaspoon cornstarch; 1/3 cup lemon juice; 5 large egg yolks, lightly beaten; 1/4 cup butter, cubed; 2 teaspoons grated lemon zest; 2 cups all-purpose flour; 1/4 cup sugar; 2-1/2 teaspoons baking powder; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground cloves; 1 large egg, room temperature; 3/4 cup whole milk; 1/4 cup canola oil; 1/4 cup molasses

Servings: persons

2/3 cup sugar
3/4 teaspoon cornstarch
1/3 cup lemon juice
5 large egg yolks, lightly beaten
1/4 cup butter, cubed
2 teaspoons grated lemon zest
2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 large egg, room temperature
3/4 cup whole milk
1/4 cup canola oil
1/4 cup molasses

1
In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving.
2
In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened.
3
Fill paper-lined muffin cups half full. Bake at 375u00b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd.

935

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2/3 cup sugar, 3/4 teaspoon cornstarch, 1/3 cup lemon juice, 5 large egg yolks, lightly beaten, and more.

Yes, Gingerbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Muffins

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