Lemon-Filled Gingerbread Muffins Recipe

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Lemon-Filled Gingerbread Muffins Recipe

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Honest Abe rarely spoke about food in his speeches. But in one of his famous debates with Stephen Douglas, Lincoln told a story from his childhood about sharing gingerbread men with a friend. The tale charmed his audience —these gingerbread muffins will charm you, too.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 cup water
  • FILLING:
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel

Directions

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. In another bowl, whisk flour, ginger, baking soda, salt and allspice; add to creamed mixture alternately with water, beating after each addition just until combined. (Batter may appear curdled.)
Fill paper-lined muffin cups one-fourth full. In a small bowl, beat filling ingredients until blended. Drop filling by rounded teaspoonfuls into center of each muffin; cover with remaining batter.
Bake 14-18 minutes or until a toothpick inserted in the muffin portion comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Originally published as Lemon-Filled Gingerbread Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p174

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 cup water
  • FILLING:
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. In another bowl, whisk flour, ginger, baking soda, salt and allspice; add to creamed mixture alternately with water, beating after each addition just until combined. (Batter may appear curdled.)
  2. Fill paper-lined muffin cups one-fourth full. In a small bowl, beat filling ingredients until blended. Drop filling by rounded teaspoonfuls into center of each muffin; cover with remaining batter.
  3. Bake 14-18 minutes or until a toothpick inserted in the muffin portion comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Originally published as Lemon-Filled Gingerbread Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p174

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