Gingerbread Doughnut Muffins

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So, this recipe was good and has the potential to be super amazing. I got the recipe from annies-eats.com. As they were, the rating averages out to be an 8. I cut things down significantly, which you can see by noting my changes below in bold. If I had to make this for company and needed them to be super impressive, I would leave the recipe as is, use all white flour, and then just take out 1/4 cup of brown sugar. The topping is what makes these muffins, just FYI. Oh, and I only used half of the topping, so it makes more than you need.

Gingerbread Doughnut Muffins

Ingredients

For the muffins:

  • 2¾ cup all-purpose flour (or white whole wheat) I used 3/4 cup of wheat, and I am leaving this out next time and doing all white.
  • 2½ tsp. baking soda
  • ½ tsp. salt
  • 1 tbsp. ground ginger
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cloves I did a generous 1/4 tsp.
  • 8 tbsp. unsalted butter, at room temperature I did half oil/half butter
  • ½ cup plus 2 tbsp. light brown sugar I left this out entirely, and for my own family, next time I might add in 2 Tbs., although John says it doesn’t need it with the sweet topping
  • 2 large eggs
  • ½ cup unsulphured molasses
  • 1 1/3 cup cold water I used 1/3 cup buttermilk, and I think it would be better with 100% buttermilk

For topping:

  • ½ cup granulated sugar
  • 2 tsp. ground cinnamon
  • 3-4 tbsp. unsalted butter, melted
Directions

  • Preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, baking soda, salt and spices.  Whisk to blend.  In a mixing bowl, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, about 2 minutes. Blend in the eggs one at a time.  Mix in the molasses.

  • With the mixer on low speed, stir in half of the dry ingredients just until incorporated.  Add in the second half, again mixing just until incorporated.  Mix in the water on medium-low speed, just until evenly mixed and no lumps remain.

  • Divide the batter between the prepared muffin liners, filling each about two-thirds of the way full.  Bake, rotating the pans halfway through, until the tops are set and a toothpick inserted in the center comes out clean, about 18-20 minutes.  Transfer to a wire rack to cool.

  • To finish, combine the sugar and cinnamon in a small bowl and whisk until evenly combined.  Dip the top of a muffin in the melted butter, then into the cinnamon-sugar mixture to coat with a thin layer.  Repeat with the remaining muffins.  Serve warm.

Source

inspired by Smells Like Home, adapted from Bon Appétit

http://www.annies-eats.com/2013/11/25/gingerbread-doughnut-muffins/

Recipe Source:

Recipe retrieved 3/16/15 from http://www.annies-eats.com/2013/11/25/gingerbread-doughnut-muffins/?go_print=10842

Comments

  1. StefNovember 3, 2018 at 5:07 PM

    I used all buttermilk and only used 2 TBS brown sugar in the muffins and thought they turned out great.

    ReplyDelete

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