Gingerbread Muffins with Lemon Curd Glaze

Gingerbread Muffins.  There is something so homey about the smell!  Today was a cold, windy day; and, the smell of the gingerbread muffins baking made our home feel toasty.  I just love the warmness of ginger and cinnamon. The smell evokes fall and the upcoming holidays. When I saw that "My Baking Addiction" and "GoodLife Eats" weekly Holiday Recipe Exchange focus was on fall spices, I was thrilled!  I tried a gingerbread muffin recipe a few years ago that ended up being a little dry, and I wasn't thrilled with the way the muffins were prepared.  I knew that I wanted to make a better Gingerbread Muffin to share on the recipe exchange.   I reworked the original using whole wheat pastry flour, brown sugar, and buttermilk.  I changed the recipe to a traditional muffin preparation where the dry ingredients and wet ingredients are prepared separately and minimal stirring is involved. I think the results were fantastic!  The muffins were more tender and moister than the original.  I also updated the lemon glaze. The new glaze features a homemade lemon curd, a little confectioner's sugar, and cream.  The tart-sweetness of the glaze really compliments the spiciness of the gingerbread.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Spice Islands.

Gingerbread Muffins
2 cups whole wheat pastry flour
3/4 cup all-purpose flour
2 1/2 tsp baking soda
3 tsp ground ginger
1 tsp cinnamon
pinch nutmeg
1/2 tsp salt
1/2 cup canola oil
6 tsp brown sugar
2 eggs
1/2 cup molasses
3/4 cup milk
1/2 cup buttermilk
1 tsp vanilla

In a large bowl, stir together flours, baking soda, ginger, cinnamon, nutmeg, and salt.  In a separate medium bowl, mix together oil, brown sugar, eggs, molasses, milks, and vanilla.  Make a well in the center of the dry mixture.  Pour the wet mixture in the hole.  Stir until just combined (do not over mix).  Pour into greased muffin tins (you can butter and flour yours...I keep it simple and use Baker's Joy spray).  Bake at 350 degrees for 20-25 minutes.  Once cool, top with lemon curd glaze and sprinkle with chopped candied ginger, if desired.

Lemon Curd Glaze
1/2 cup confectioner's sugar
3 Tbs lemon curd
2 tsp whipping cream

Whisk all ingredients together until smooth.

Notes:
I used whole wheat pastry flour.  You can substitute all-purpose flour (for a total of 2 3/4 cups all-purpose flour) if whole wheat pastry flour is not readily available.

Before I measure the molasses, I spray my measuring cup with non-stick cooking spray.  That way, instead of sticking to the cup, it falls right out.

These muffins are delicious on their own.  I like to serve mine with the glaze offered in a bowl to the side.

For the lemon curd, I make my own.  It takes 10 minutes; and, it has a fresher, brighter taste than store-bought with no preservatives.  If using store-bought curd, grate a lemon zest into the curd to add a little zing.  My lemon curd recipe will be featured as Tuesday's (November 8) "How To" post.