Lemon Gingerbread Muffins

I think lemon and gingerbread go so well together, I wanted to try the combination in a muffin.

Lemon Gingerbread Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12 muffins
  • ½ cup butter, softened
  • ⅓ cup white sugar
  • ⅓ cup brown sugar
  • 2 eggs
  • ½ cup molasses
  • 1½ cups all purpose flour
  • 1 cup whole wheat flour
  • ⅓ cup ground flax meal
  • 1 teaspoon baking soda
  • 1½ teaspoons cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice
  • 1 cup buttermilk
  • Prepared lemon pie filling or lemon curd
  1. In mixer bowl, cream butter and sugars until light and fluffy. Add eggs one at a time and beat well after each. Beat in the molasses.
  2. In small bowl, combine flour, baking soda, cinnamon, ginger, cloves and allspice. Add to the creamed mixture alternately with buttermilk.
  3. Line 18 muffin cups with muffin papers. Half fill with batter. Make a well in the bottom for the lemon filling by pushing the batter up around the sides.
  4. Spoon about a tablespoon of lemon filling into wells in muffin batter. Top with remaining batter.
  5. Bake at 350 degrees F. for 25-30 minutes.


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