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Orange Ginger Muffins

These muffins are an amazingly simple treat that tastes awesome. They are beautifully fluffy and moist, while also showing those ginger and orange flavors perfectly. I top this with a simple orange glaze, and chopped crystallized ginger.
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Prep Time 25 minutes
Cook Time 23 minutes
Total Time 1 hour
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • 1 3/4 Cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 stick unsalted butter at room temp
  • 3/4 cup granulated sugar
  • 2 eggs room temp
  • 1/2 cup greek yogurt
  • 1 1/2 tsp vanilla extract
  • 1/4 cup milk *
  • 3 Tbsp orange juice
  • 2 Tbsp orange zest
  • 2 Tbsp crystallized ginger chopped, plus more for topping
Glaze
  • 1/4 cup granulated sugar
  • 1/4 cup orange juice
  • 1 Tbsp orange zest

Method
 

  1. Preheat the oven to 425°F and line a 12 count muffin pan with cupcake liners.
  2. Whisk the flour, baking powder, baking soda, salt, and ginger in a medium bowl. Set aside.
  3. In a large bowl, beat the butter on high speed until creamy and smooth. Add the sugar and continue beating until combined. Add the eggs, yogurt, and vanilla and beat on medium speed for 1 minute and then turn it up to high until creamy.
  4. Add the dry ingredients to the wet and beat on low speed until just combined . Add the milk, orange juice, orange zest, and crystallized ginger. The dough will be thick and creamy.
  5. Put the batter in the liners. Try to fill it to the top. Bake the muffins for 5 minutes at 425°F and then, keeping the muffins in the oven, turn it down to 350°F. Bake for another 15-18 minutes until an inserted toothpick comes out clean.
  6. Remove from the oven and let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
Make the Glaze
  1. Stir the sugar, orange juice, and orange zest together on medium heat until the sugar is dissolved. Let the mixture simmer for 2 minutes. Remove from the heat, and let cool slightly for 2 minutes. Using a pastry brush, brush the tops of the muffins with the glaze (they can still be a little warm). Sprinkle with crystallized ginger. The muffins will slightly soak up the syrup like glaze as they cool.
  2. Enjoy!

Notes

Milk: Really any milk works for this. I've used buttermilk, whole milk, 2%, really just whatever I have on hand. 
Room Temp Butter & Eggs: It is important for the structure of this fluffy muffin to make sure that both of these ingredients are at room temp. I usually get them out an hour or so before making the muffins.