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Gingerbread Doughnut Muffins
Nb persons: 0
Yield: 12 muffins
Preparation time: 20 minutes
Total time:
Source:
| Cook Time: 18 minutes Ingredients | |
| 3 cups | all-purpose flour |
| 2 tsp | baking powder |
| 1/4 tsp | baking soda |
| 3/4 tsp | salt |
| 1 Tbsp | ground ginger |
| 1 1/2 tsp | ground cinnamon |
| 1/2 tsp | ground nutmeg |
| 3/4 cup | packed light-brown sugar |
| 6 Tbsp | unsalted butter, softened |
| 1/4 cup | vegetable oil, divided |
| 1 tsp | orange zest |
| 2 Tbsp | unsweetened applesauce |
| 2 large | eggs |
| 1 tsp | vanilla extract |
| 1/4 cup + 2 Tbsp | molasses |
| 1 1/4 cups | milk |
| Glaze | |
| 2 cups | powdered sugar |
| 2 1/2 - 3 1/2 Tbsp | fresh orange juice |
| milk, alternative | |
| 1/4 tsp | vanilla extract |
Directions
Preheat oven to 400 degrees and butter a 12-hole muffin tin.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg for 30 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip brown sugar with butter, 1 Tbsp vegetable oil and the orange zest on medium-high speed until mixture becomes pale and fluffy.
Blend in remaining 3 Tbsp vegetable oil and the applesauce.
Add in eggs one at a time and mix just until combined after each addition while adding in 1 tsp vanilla with second egg.
Stir in molasses.
Add 1/3 of the flour mixture and fold into batter with a rubber spatula, while scraping sides and bottom of bowl (don't over-mix, batter should be lumpy and a few streaks of flour are fine before going on to next addition) then add 1/2 of the milk and fold just until nearly combined, then repeat process and end mixing in last 1/3 of the flour mixture and fold just until until combined (batter should be lumpy).
Divide batter among 12 prepared muffin cups, filling each well nearly full.
Bake in preheated 400* oven 8 minutes then reduce oven temperture to 375* and continue to bake 8 - 11 minutes longer until toothpick inserted into center comes out with a few moist crumbs attached.
Remove from oven and run a knife around muffins to remove and transfer to a wire rack to cool slightly (I also transferred the muffins on cooling rack to a cool microwave to seal in some moisture while they cool).
When muffins are slightly warm, dip into glaze or spread over tops, then return to cooling rack and allow glaze to set at room temperature.
Store in an airtight container
For the glaze:
In a mixing bowl, whisk together powdered sugar, vanilla and enough orange juice to make a smooth glaze.
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