Ingredients
½cupunsalted butter,(1 stick or 115g)
¾cupdark molasses,(234g)
2⅔cupsall purpose flour,(335g), spoon & leveled
1½tspbaking soda
¼tspsalt
1½tspground cinnamon
1¼tspground ginger
½tspground cloves
½cupsugar,(100g), packed light or dark brown
1large egg,at room temperature
½cupplain yogurt,or sour cream (120g), at room temperature
½cupmilk,(120ml), at room temperature
coarse sugar,for sprinkling, optional
1cupconfectioners’ sugar,(120g), or more as needed
2tbspfresh lemon juice
1tbspmilk,(15ml)
Preparation
Preheat oven to 425 degrees F. Generously grease a muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
Cut the butter into smaller pieces so it melts easier. In a large microwave-safe bowl, heat the butter and molasses together in the microwave on high for about 1 minute. Stir until thoroughly mixed together. Set aside to slightly cool as you mix the dry ingredients together.
Whisk the flour, baking soda, salt, cinnamon, ginger, and cloves together.
Into the molasses/butter mixture, whisk the brown sugar, egg, yogurt, and milk until all wet ingredients are combined. Pour wet ingredients into dry ingredients and mix until just combined. Do not over-mix. Batter will be thick and a little lumpy.
Divide batter among prepared muffin pan, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!), if desired.
Bake for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 15 to 16 minutes until the tops are cracked and centers are set. Allow to cool for 5 to 10 minutes in the pan before glazing and serving.
As the muffins cool, prepare your lemon glaze by mixing all of the ingredients together in a medium bowl. If desired, add more confectioners’ sugar to thicken or more milk to thin out.
Drizzle on top of warm muffins. Icing will set as the muffins cool, so these are great for storing and/or transporting.
Cover leftover muffins and store them at room temperature for 2 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
