Gingerbread Doughnut Muffins

10.21.2013

Most days if you were to ask me if I like my job I would without hesitation tell you, of course I love my job. I have the best job in the world, I get to eat food for a living (well more or less :). Then there are those days where I’m working on a recipe and things just aren’t going my way. I’m very picky about the recipes I post (my husband would probably say, annoyingly picky), if I don’t approve of a recipe I don’t post it. I don’t want my name slapped across a bad product after all :).

Gingerbread Doughnut Muffins | Cooking Classy

I’m happy to say, finally, with the third batch and minor tweaks between each one, these came out to be exactly what I was looking for. With plenty of gingery goodness, a soft and moist texture and just the right amount of deep molasses flavor to go along with the sugar ratio. I played around with different amounts of molasses, different levels of the leavening agents (more/less baking soda or baking powder), different types and amounts of fats, different levels of liquid (and types) and even the amounts of the spices were adjusted each time. Making recipes is so fun but can also be challenging when it comes to baking (if you are ever interested in learning more about baking and the sciences behind it, I’d highly recommend the book Bakewise by Shirley O. Corriher. I love that book).

These are perfect for the upcoming season. I couldn’t decide if gingerbread was more of a Christmas season kind of thing or if it would land in the Fall category too. I’m going to say it could fit into Fall. If not who cares :), I like gingerbread all year long (besides, the holidays are just around the corner). And these taste just like those cute little gingerbread cookies in glazed doughnut muffin form. Enjoy!

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Gingerbread Doughnut Muffins | Cooking Classy

Gingerbread Doughnut Muffins | Cooking Classy

Gingerbread Doughnut Muffins | Cooking Classy

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Gingerbread Doughnut Muffins

Yield: 12 muffins

Prep Time: 20 minutes
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 or milk
  • 1/4 tsp vanilla extract

Instructions

  1. 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.
  2. 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).
  3. Divide batter among 12 prepared muffin cups, filling each well nearly full. Bake in preheated 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.
  4. For the glaze:
  5. In a mixing bowl, whisk together powdered sugar, vanilla and enough orange juice to make a smooth glaze.
  6. Recipe Source: Cooking Classy

42 comments

  • Valerie: These look AMAZING and I can’t wait to make a Gluten Free version of these for myself! October 22, 2013 at 7:34am Reply

  • Shawn @ I Wash You Dry: Yum! I am so glad you figured out the recipe, cause these look fantastic! I love all the recipes of yours that I have tried, so I’m sure this one will be another winner! :) October 22, 2013 at 7:19am Reply

    • Jaclyn: I’m so glad you’ve liked my recipes Shawn! Definitely a huge compliment coming from an amazing food blogger! October 22, 2013 at 7:34am Reply

  • Jocelyn @BruCrew Life: Those look incredible! I think gingerbread is one of those things that can go either fall or Christmas. October 22, 2013 at 6:14am Reply

  • Ali @ Inspiralized: These pictures are STUNNING! October 22, 2013 at 5:23am Reply

  • Katrina @ Warm Vanilla Sugar: I am all over this! LOVE! October 22, 2013 at 4:18am Reply

  • Chung-Ah | Damn Delicious: I love this job too but sometimes it can get so annoying – like bad photo shoots and recipes that just aren’t cutting it! I’m so glad you perfected this though – you make the best doughnut muffins! October 21, 2013 at 11:30pm Reply

    • Jaclyn: Thanks Chung-Ah! October 22, 2013 at 6:36am Reply

  • Deborah: Jaclyn – these look absolutely perfect!! I am totally drooling over that glaze! October 21, 2013 at 11:14pm Reply

    • Jaclyn: Thanks Deborah :)! October 22, 2013 at 6:36am Reply

  • Averie @ Averie Cooks: They’re gorgeous! Love the drippy glaze running over their cute tops.

    And about testing recipes with molasses, leaveners, flours, sugars – I went through it with some soft ginger-molasses cookies I posted last pre-Xmas and can relate to the variable. And of course, with ANY recipe, testing and tweaking is always a must and sometimes you hit paydirt right away and other times, meh, well….you know how it goes :) And good for you for not posting things that are at all iffy!

    Pinned! October 21, 2013 at 10:24pm Reply

    • Jaclyn: Thanks Averie :)! October 22, 2013 at 6:37am Reply

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