Lemon-Filled Gingerbread Muffins are a delightful fusion of warm, spicy gingerbread and zesty, tangy lemon. These muffins offer a perfect balance of flavors, making them an ideal treat for any time of year. The rich history of gingerbread dates back centuries, with the combination of ginger, molasses, and spices originating in medieval Europe. Over time, gingerbread recipes have evolved, and variations incorporating lemon zest and juice have become popular. In this recipe, we’ll explore the harmonious marriage of gingerbread and lemon, creating muffins that are sure to delight your taste buds.
INGREDIENTS
For the Gingerbread Muffin Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup hot water
For the Lemon Filling:
- Zest of 2 lemons
- Juice of 2 lemons
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
INSTRUCTIONS
1. Prepare the Lemon Filling:
- In a small saucepan, combine the lemon zest, lemon juice, granulated sugar, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. This usually takes about 5-7 minutes.
- Remove the pan from the heat and stir in the 2 tablespoons of unsalted butter until fully melted and incorporated.
- Allow the lemon filling to cool to room temperature, then refrigerate it until it thickens further.
2. Preheat your oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each muffin cup.
3. Make the Gingerbread Muffin Batter:
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices (ginger, cinnamon, cloves, and nutmeg). Set aside.
- In another large mixing bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the molasses until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with hot water, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
4. Assemble the Muffins:
- Fill each muffin cup with a small amount of gingerbread batter to cover the bottom.
- Add a spoonful of the lemon filling to each muffin cup.
- Top with more gingerbread batter until each cup is about 2/3 full.
5. Bake:
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the muffin comes out clean.
6. Cool and Serve:
- Allow the Lemon-Filled Gingerbread Muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
These Lemon-Filled Gingerbread Muffins offer a delightful contrast of flavors and textures. The warm and spicy gingerbread pairs perfectly with the bright and tangy lemon filling, creating a truly memorable treat. Whether enjoyed with a cup of tea on a cozy winter afternoon or as a surprising dessert option at your next gathering, these muffins are sure to become a beloved addition to your recipe collection.