Gingerbread Doughnut Muffins

Gingerbread Doughnut Muffins

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 :).

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).

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
  • 2 cups powdered sugar
  • 2 1/2 - 3 1/2 Tbsp fresh orange juice or milk
  • 1/4 tsp vanilla extract
Read the whole recipe on Cooking Classy