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Lemon Filled Gingerbread Muffins

Now that Thanksgiving has passed I'm fully embracing winter flavors like gingerbread and peppermint mocha. I made these Lemon Filled Gingerbread Muffins from Taste of Home for this month's Muffin Monday!

I always have great intentions on getting progress shots but this is it this time around. I used a medium cookie scoop for the batter then a small cookie scoop to add the lemon filling.

I never get the yield that the recipe gives because I always add more batter per muffin.  For these I got an even dozen. I sprinkled the tops with some raw sugar before baking, I think they'd be kind of plain without it.

I have a newer convection oven and it automatically adjusts the temperature when baking.  I baked mine at 375ยบ for about 17 minutes. Be sure when you check for doneness you test in the muffin part, not the lemon filling.


Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

 

Lemon Filled Gingerbread Muffins

Lemon Filled Gingerbread Muffins
Author: Jolene's Recipe Journal

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 2 large eggs, room temperature
  • 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 zest

Raw sugar for sprinkling on top before baking, if desired

Instructions

  1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses.
  2. 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.)
  3. Fill 12 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.
  4. Bake until a toothpick inserted in the muffin portion comes out clean, 14-18 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate any remaining muffins.
lemon, gingerbread
Muffins, Breakfast, brunch, snacks
American

 
 
  #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.  Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

 

 



Comments

  1. They might have been plain on the outside without the sugar topping but, WOW, when you cut them open, that lemon filling would have more than made up for it! ๐Ÿ˜

    ReplyDelete
  2. Loving that little dollop of lemon cream in the center!!!

    ReplyDelete
  3. Lemon and ginger are a match made in heaven! Such a nice surprise when you take a bite.

    ReplyDelete
  4. I never thought of adding lemon filling inside gingerbread muffins. Perfect treat.

    ReplyDelete

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