GINGERBREAD MUFFINS WITH VANILLA BEAN GLAZE

This fun twist on the classic takes arduous, boring cake and turns it into a pleasant cake muffins with flavorer glaze. Pure magic!

The holiday season is finally here and zilch says Christmas quite like gingerbread! This fun twist on the classic takes arduous, boring cake and turns it into a pleasant breakfast (or dessert) staple that you’ll return to once more and once more. I'm talking concerning cake muffins with flavorer glaze. 

GINGERBREAD MUFFINS WITH VANILLA BEAN GLAZE

These cake muffins area unit odorous from the nice and cozy vacation spices and have that ancient dark brown color from a chic dose of sirup. And that they try dead with the flavorer glaze. Plus, they're preposterously light-weight and ethereal. I dare you to do to merely eat one!

In addition to being light-weight and flossy, these muffins area unit a breeze to assemble. In fact, I'd even advocate shift out Santa’s cookies and milk for one or 2 of those muffins. They're thus fun and guaranteed to please everybody within the family!

INGREDIENTS :

Gingerbread Muffins:

• 2 and 2/3 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 large eggs, room temperature
• 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 and 1/4 teaspoon baking soda
• 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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