Gingerbread Muffins with Sweet Lemon Glaze

Bahan-bahan (12 porsi)

• 1/2 cup (8 Tbsp; 113g) unsalted butter
• 3/4 cup (180ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
• 2 and 2/3 cups (334g) all purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 and 1/4 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1/2 cup (120g) plain yogurt or sour cream, at room temperature
• 1/2 cup (120ml) milk, at room temperature*
• optional: coarse sugar for sprinkling
• 1 cup (120g) confectioners’ sugar (or more, as needed)
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon (15ml) milk