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Cook this: Orange Glazed Ginger Bread Muffins

By Shereen Pavlides for The 2 min read
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Jared Finkel/Calkins Media

Shereen Pavlides prepares Orange Glazed Ginger Bread Muffins.

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Shereen Pavlides prepares Orange Glazed Ginger Bread Muffins.

For this week’s Cook This, chef Shereen Pavlides makes Orange Glazed Gingerbread Muffins.

Orange Glazed Gingerbread Muffins

Yields: 12

2 1/2 cups all purpose flour

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda

1 teaspoon ground allspice

1 teaspoon kosher salt

3/4 cup unsalted butter — room temperature

1 cup packed dark brown sugar

1/2 cup vegetable oil

1/2 cup molasses (Grandma’s brand preferred, original not robust)

3 eggs — room temperature

for the orange glaze:

1 cup confectioner sugar

1 1/2 tablespoons freshly squeezed orange juice (about 1/2 of an orange)

1/2 teaspoon pure orange extract

Heat oven to 350 degrees F. Line a (12-cup) muffin pan with foil-paper lined, cupcake baking cups.

In a large bowl, sift flour, ginger, cinnamon, baking soda, and allspice. Add salt. Whisk to combine. Set aside.

In a stand mixer fitted with the whisk attachment. Cream the butter and sugar over medium-high speed, scrapping down the sides as needed, 1-2 minutes. Add the oil, molasses and continue whisking until combined. Add one egg at a time until combined. Continue on medium-high speed until the mixture comes together, scrapping down the sides as needed. Do not over mix.

Add the dry ingredients in 2-3 batches, slowly whisking at a time until combined, scrapping down the sides as needed. Whisk on medium speed until mixture comes together, 20 seconds. Pour batter among baking cups, filling 3/4 of the way.

Bake until tops and center are set, about 18-20 minutes. Remove from the oven, let set in the muffin pan, 5 minutes. Remove muffins to cool on a cooling rack.

Meanwhile: Whisk confectioner sugar, orange juice and orange extract in a medium bowl until smooth. Cover with plastic wrap until ready to ice the muffins. Re-whisk before drizzling over the top of the cooled gingerbread muffins.

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