Gingerbread Muffins with Orange Glaze
These gingerbread muffins are spiced just right and the zesty orange glaze seeps into the crackly tops. There's nothing like the combination of ginger and orange— underrated but highly delicious!
Ingredients
Muffins
- 2 and ⅓ cups all-purpose flour
- 1 and ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 and ½ teaspoons ground cinnamon
- 1 and ¼ teaspoons ground ginger
- ¾ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup melted refined coconut oil
- 1 large egg
- ⅓ cup molasses
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 and ½ teaspoons vanilla extract
- 1 medium mashed ripe banana, about ½ cup*
- ⅓ cup milk*
Orange Glaze
- 1 cup powdered sugar, sifted
- 1 Tablespoon milk
- 1 Tablespoon orange juice
- zest from an orange
Instructions
- Preheat the oven to 425°F degrees. Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
- In a medium mixing bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves and salt. Set aside.
- In a large mixing bowl, whisk together the coconut oil, egg, molasses, sugar, brown sugar, and vanilla until no lumps remain. Whisk in the banana. Then, slowly whisk in the milk. Stir in the dry ingredients until just combined and no flour pockets remain— do not over mix.
- Spoon the batter into the prepared muffin cups, filling them almost to the top. Bake for 5 minutes at 425°F degrees. Leaving the muffins in the oven, reduce the oven temperature to 350°F degrees and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to glaze.
- While the muffins bake, making the glaze: In a small bowl, whisk together the powdered sugar, milk, juice and zest from the orange. While the muffins are still warm, dip the tops of each muffin in the glaze, then place back onto the cooling rack to harden.
Notes
- Make Ahead & Freezing Instructions: The muffins can be made in advance with/without the glaze. Place the cooled muffins in a bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Banana: Don't worry! The muffins don't taste like banana, it's there to add a bit more sweetness without adding more sugar.
- Milk: I've used a few types of milk for this recipe— whole milk, lower fat milks, and nondairy.
Tried this recipe?Let us know how it was!