Best 9 Orange Gingerbread Muffins Recipes

ORANGE GINGERBREAD MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, stir together Bisquick mix, 3 tablespoons plus 1 1/2 teaspoons of the cinnamon-sugar and the ginger; make well in center of mixture. In small bowl, mix milk, molasses, egg and orange peel with whisk. Add to dry ingredients, stirring just until moistened. Divide batter evenly among muffin cups, filling half full; sprinkle remaining 1 1/2 teaspoons cinnamon-sugar over batter.
• Bake 12 minutes. Immediately remove from pan to cooling rack. Serve warm.

GINGERBREAD MUFFINS WITH ORANGE GLAZE

Steps:

• 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.

GINGERBREAD CUPCAKES WITH ORANGE ICING

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
• Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
• Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
• For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
• When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

GINGERBREAD CUPCAKES WITH ORANGE ICING

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
• Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
• Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
• For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
• When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
• Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

DATE FLECKED ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
• Place orange pieces into the blender with the egg, buttermilk, dates and butter. Blend thoroughly until mixture is thick, fairly smooth with flecks. Pour out into a large mixing bowl.
• In a separate bowl, stir together flour, sugar, baking soda, baking powder, salt, cloves and ginger. Stir flour mixture into the orange mixture and stir or fold gently with a wooden spoon or spatula only until dry ingredients have combined. Don't mind any lumps that may be present. Fill muffin tins to just under rims with batter.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Let stand in pan for five minutes, then remove to wire racks for cooling.

GINGER ORANGE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking powder, soda, and salt.
• Finely grate zest from orange to make 2 tsp.
• Peel orange, discarding rind and white pith.
• Finely chop orange, removing seeds; set aside.
• With electric mixer, beat butter and sugar until light and fluffy.
• Beat in egg.
• Stir in reserved orange and zest.
• Beat in reserved flour mixture alternately with orange juice, ending with flour.
• Fold in ginger.
• Divide batter among muffin tin, filling almost to the top.
• Bake 18-20 min.
• or until pick inserted in center comes out clean.
• Remove from pan; cool on wire rack.
• You can add 1/2 cup of raisins to the mix too for a variation.

CRANBERRY GINGERBREAD MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, water, yogurt, molasses and oil. Stir into dry ingredients just until moistened. Fold in cranberries. , Coat muffin cups with cooking spray or use paper liners; fill 3/4 full with batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

ORANGE GINGERBREAD MUFFINS

Steps:

• Combine baking mix.
• 3 1/2 T cinnamon sugar, and ginger in a bowl; make a well in center of mixture.
• Combine milk and next three ingredients, stirring well.
• Add milk mixture to dry ingredients, stirring just until dry ingredients are moistened.
• Spoon batter into muffin cups coated with butter spray, filling one-half full; sprinkle remaining 1 1/2 t cinnamon sugar over batter.
• Bake at 400 for 12 minutes.
• Remove from pans immediately.