Ingredients

The following ingredients have 4 Servings
  • 2 2/3 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp powdered ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 2 large eggs
  • 1 cup brown sugar, firmly packed
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1/4 cup molasses (not blackstrap, which can be bitter.)
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 1/4 cup milk, or half and half. You may use a little more, as needed.
  • 1/2 tsp vanilla extract

Instruction

  • Preheat oven to 375F. Fill muffin pan with paper liners.
  • Whisk together the dry ingredients in a medium bowl.
  • In a large bowl, whisk the wet ingredients together until well blended.
  • Add the dry ingredients to the wet, and whisk until just blended and no streaks of flour remain. Don't over beat: small lumps are fine.
  • Fill 12 muffin cups and bake for 20-25 minutes. The muffins will be risen and starting to crack on the surface. If they are still wobbly to the touch, and the cracks look very wet, bake a little longer.
  • Let the muffins cool on a rack while you make the glaze. Stir together the powdered sugar, milk or half and half, and vanilla to make a glaze. If you need to thin it a bit, add more liquid. It should be thick but still drizzle from your spoon.
  • While the muffins are still a bit warm, dunk each one headfirst into the glaze, pull back up and let some of the excess glaze drip off. Then flip the muffin over and set on a rack.
  • Once the glaze sets up you can enjoy.