My obsession with donut muffins continues, this time in the form of Gingerbread Donut Muffins. Which by the way are equally as good as these glazed blueberry donut muffins and these glazed pumpkin donut muffins. In the past I have always dipped my donut muffins in glaze, but this time I decided to switch things up and dip them in a cinnamon-sugar mixture. To be honest I can’t really decide which option I like better. When it comes to donut muffins, you can’t go wrong either way.
I wish there were more than three weeks weeks until Christmas because I am just getting started with my holiday baking. At least I waited until after Thanksgiving last year- I am been known to pull out the eggnog and peppermint in mid-November in years past. But three weeks hardly seems like enough time to bake everything that needs to be baked, not to mention shop for all the presents that need to be bought. Am I right?
- 2¾ cups all-purpose flour
- 2½ tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 8 tbsp unsalted butter, at room temperature
- ½ cup plus tbsp. light brown sugar
- 2 large eggs
- ½ cup unsulphured molasses
- 1⅓ cup cold water
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- 4 tbsp unsalted butter, melted
- Preheat the oven to 350 degrees F. Line muffin pans with paper liners. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat until light and creamy, about 3-4 minutes. Add the eggs, one at a time, mixing until incorporated after each addition. Add the molasses.
- With the mixer on low speed, add half of the dry ingredients and mix until just incorporated. Add the second half, again mixing until just incorporated. Add the water and mix until incorporated and no lumps remain.
- Divide the batter between the prepared muffin cups, filling each about ⅔ full. Bake for about 18-20 minutes or until an inserted toothpick comes out clean. Transfer to a wire rack to cool completely.
- While the muffins are cooling, combine the sugar and ground cinnamon in a small bowl. Whisk until combined. Dip each muffin into the melted butter, then into the cinnamon and sugar mixture. Make sure each muffin top is evenly coated with the mixture. Repeat with the remaining muffins.
Source: Recipe from Annie’s Eats (originally adapted from Bon Appetit)
I just started my holiday baking and shopping not too long ago too and this year definitely seems like there is not enough time. These donut muffins look adorable! Would love a few of these to snack on before running out the door or with a hot cup of cocoa 🙂 The cinnamon topping sounds delicious with the gingerbread muffins. Hope your baking and shopping go well and have a great rest of the week Meghan 🙂
I can’t believe the holidays are coming so quickly, either. I have made just one Christmas cookie recipe thus far. Shameful, I know! As you know, I’m a huge fan of donuts — especially when they’re baked. Can’t wait to try this recipe!
I am with you on not starting my holiday baking.. I feel like Christmas just snuck up on me this year! And there is definitely not enough time to shop AND bake. I have never made a doughnut muffin before so I think you just inspired me to try it, these look SO good! I love gingerbread and putting them in a muffin AND donuts just sounds too goo to be true!
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oh my gooodnesssss! I’m dying over these! I have a very real addiction to gingerbread. We currently in the one time of the year when it goes unnoticed, but when I’m eating a gingerbread cookie/muffin/loaf in the middle of summer I get the weirdest looks. It’s just a year round thing for me! And now here you go and use it in a DONUT MUFFIN. You deserve a prize or something for this. Seriously, amazing.
Crazy how fast time flies! I don’t know if I can fit all my Christmas plans in three weeks, but I’ll sure try! Starting with these donut muffins – they look so good!
I love all things gingerbread and I’m a sucker for donuts AND muffins. Now, go imagine how I adore these babies. Wow, Meghan, they look perfect 😀
I want to run to the kitchen and make these right now! Maybe not tonight, but this weekend at least. These look amazing, Meghan!
Donuts and muffins are my favorite things EVER! and to combine them into one delicious gingery goodness is just the most AMAZING thing ever!!!!!!!! 🙂
These look so delicious! What a great idea to combine the two… donuts and muffins! YUM
I love donuts, I love muffins, that means I love this recipe double the amount! Yummy!
I made a similar muffin last year…the topping is so yummy! While I won’t say they taste like donuts, they’re definitely a nice substitute. And this gingerbread flavor sounds awesome 🙂
Oh my, these could be dangerous 🙂 Seriously, the combination of donut and muffin is perfect. Thanks for sharing, Meghan!
I love your obsession with donut muffins and I NEED to try one soon. I will start with this gorgeous looking gingerbread guy and its glorious state. Oh by the way, I agree with you, I wish I started Christmas baking before Thanksgiving because there is just not enough time in 3 weeks. Next year lol!
Doughnut muffins? These are so perfect for breakfast! Now I just need a cup of coffee with this and I’m a happy camper. YUMMY! Have a stellar week Meghan!