Cook this: 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.