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Gingerbread Muffins

 Gingerbread Muffins
Growing up, I adored my mom’s gingerbread cake with lemon sauce, so I re-created the combination for my family. The spice- and molasses-flavored muffins spread with homemade lemon curd are a new-generation favorite. —Kelly Trupkiewicz, Fort Collins, Colorado
12 ServingsPrep: 45 min. Bake: 15 min.

Ingredients

  • LEMON CURD:
  • 2/3 cup sugar
  • 3/4 teaspoon cornstarch
  • 1/3 cup lemon juice
  • 5 egg yolks, lightly beaten
  • 1/4 cup butter, cubed
  • 2 teaspoons grated lemon peel
  • MUFFINS:
  • 2 cups King Arthur Unbleached 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 egg
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 1/4 cup molasses

Directions

  • 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

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Gingerbread Muffins (continued)

Directions (continued)

  • 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 peel until blended. Pour into
  • a large bowl; cover surface with plastic wrap. Cover and refrigerate
  • until serving.
  • 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.
  • Fill paper-lined muffin cups half full. Bake at 375° for 15-20
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool for 5 minutes before removing from pan to a wire rack.
  • Serve warm with lemon curd. Yield: 1 dozen (1 cup lemon curd).
Nutritional Facts: 1 serving (1 each) equals 271 calories, 12 g fat (4 g saturated fat), 119 mg cholesterol, 190 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.