Gingerbread Muffins With Vanilla Bean Glaze

The holiday season is finally here and zip says Christmas quite like gingerbread! This fun twist on the classic takes exhausting, boring cake and turns it into a pleasant breakfast (or dessert) staple that you’ll come to once more and once more. i'm talking regarding cake muffins with flavourer glaze. Yes.

Gingerbread Muffins With Vanilla Bean Glaze

Your house can smell superb whereas you're baking these muffins, trust Pine Tree State on this one! These cake muffins area unit scented from the nice and cozy vacation spices and have that ancient dark brown color from a chic dose of syrup. and that they try utterly with the flavourer glaze. Plus, they're laughably light-weight and ethereal. I dare you to do to simply eat one!

In addition to being light-weight and soft, these muffins area unit a breeze to assemble. simply ten minutes of homework time. Easy, peasy!

In fact, i would even advocate switch out Santa’s cookies and milk for one or 2 of those muffins. they're therefore fun and guaranteed to please everybody within the family!

INGREDIENTS:

Gingerbread Muffins:

• 2 and 2/3 cups all-purpose flour
• 2 and 1/4 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 and 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1/2 cup dark molasses
• 1 cup cold water

Vanilla Bean Glaze:

• 1 cup confectioner’s sugar, sifted
• 1 teaspoon vanilla bean powder
• 1 tablespoon whole milk

INSTRUCTIONS:

1. Preheat oven to 350 F. Line a standard muffin tin with muffin cups, then coat with nonstick baking spray. 
2. Combine flour, baking soda, ginger, cinnamon, and salt in a large bowl, then whisk to combine. Set aside.
3. Place butter and sugar in the bowl of a stand mixer fitted with paddle attachment, then beat on medium speed until light and fluffy, about 3 minutes. Add eggs, beating after each addition, then add molasses. Scrape down the sides as needed and beat until well mixed. 
4. Carefully add half of the dry ingredients to the bowl, then combine slowly. Add remaining dry ingredients, scrape down the sides, and beat until thoroughly mixed. With the mixer on low, add the cold water. Continue to beat for 2 minutes, or until mixture is very smooth. 
5. Divide batter evenly between muffin cups, about 3/4 full. Bake for 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Let muffins cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
6. While muffins are cooling, make vanilla bean glaze. Combine confectioner’s sugar, vanilla bean powder, and milk in a small bowl. Whisk, adding a little more milk, 1 teaspoon at a time, until you reach your desired consistency. Drizzle glaze on top of muffins. 

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