These muffins have been sitting in my SmugMug account for several months. Well, not the actual muffins…those are long gone…but you know, the pictures. The thing is, I keep stumbling across the photos, wondering why I haven’t posted and then remembering: oh yeah, there are no photos of the final product.
I have no explanation for it. Just no finished muffins. Alas, what feels like weekends and weekends of yard work (I know, TD and I are the first and only people to ever attempt to landscape their yard on their own EVER. Or at least, that’s what it sounds like) has seriously eaten into my baking time. So, I’m down to my last couple of reserve bakes.
But back to the muffins. You’ll have to take my word for it: these were very tasty and kind of an unusual twist on the traditional morning baked good.
The orange doesn’t add a ton of flavor–there isn’t much of it and it’s hard to compete with the dominant ginger. But, it did make the batter prettier. So, there is that.
These are great slightly warmed with a dollop of plain Greek yogurt.
Ginger Orange Muffins
adapted from Double-Ginger Sour Cream and Bundt Cake with Ginger Infused Strawberries by Abigail Johnson Dodge, Bon Appetit, April 2009
Makes about 12-18 cupcakes
- 2 1/4 C all purpose flour
- 4 tsp ground ginger
- 2 tsp baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 C sugar
- 4 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 C sour cream
- 1/2 C orange juice (blood orange or other)
- 2 TBS orange zest
- 1 C chopped crystallized ginger
- 1/4-1/2 raw sugar for sprinkling on top
- Position rack in center of oven and preheat to 350°F.
- Line cupcake pan with 18 liners.
- Whisk flour, ground ginger, baking powder, and salt in medium bowl.
- Using electric mixer, beat 1 cup butter in large bowl until smooth. Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes.
- Add eggs 1 at a time, beating well after each addition. Beat in 1 egg yolk and vanilla, stopping to scrape down bowl as needed.
- Add-in zest and orange juice, beat to combine.
- Add flour mixture in 3 additions alternately with sour cream in 2 additions, beating on low speed just until blended after each addition. Mix in crystallized ginger.
- Scoop batter into cupcake tins, about 3/4 full.
- Sprinkle tops with raw sugar
- Bake cake until tops are light brown and tester inserted near center comes out with a few small crumbs attached, about 20-25 minutes.