Light and moist, these spiced gingerbread muffins include warming spices and rich molasses flavor.

In a microwave or on the stove, melt together the butter and the molasses and mix until well combined. 

To the melted molasses and butter, add in the egg, brown sugar, vanilla, and buttermilk and whisk until well combined.

Tip in the dry ingredients and use a spatula to fold the mixture together. Do not over mix it.

Preheat the oven to 428°F/220°C regular oven (or 392°F/200°C Fan) and grease or line a 12 muffin tray.

Spoon the mixture evenly into the lined muffin tray.

Bake the muffins at the initial hot temperature for 5 minutes, then turn the oven down to 356°F/180°C (320°F/160°C Fan) 

Continue baking for 15 minutes until a skewer inserted in the middle of a muffin comes out clean.

Once baked, remove the muffins from the tray and allow them to cool on a wire rack.

Mix together confectioners sugar, lemon zest, lemon juice, and yogurt into a pourable glaze. 


Drizzle it generously over the cooled muffins.