Poppy Seed-Ginger Muffins
The orange glaze on these muffins is to die for, especially in combination with the ginger. These muffins are best served warm!
- 3/4 cup butter, softened
- 1 1/3 cups granulated sugar
- 2 large eggs, separated
- 3 cups cake flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1 1/4 cups milk
- 1 tablespoon orange zest, loosely packed
- 2 teaspoons fresh ginger, grated
- 2 teaspoons vanilla extract
- 4 teaspoons poppy seeds
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh orange juice
Preparation time 15mins
Cooking time 35mins
Adapted from myrecipes.com
Preheat oven to 350°F. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition.
Stir together flour and next 2 ingredients. Stir together milk and next 3 ingredients. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites until stiff peaks form; fold into batter. Stir in poppy seeds. Spoon into lightly greased 12-cup muffin pans, filling three-fourths full.
Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; transfer to wire racks.
Stir together powdered sugar and orange juice. Drizzle over warm muffins.
Add more orange juice to the glaze, about 1 teaspoon at a time, to make it as thin or thick as you'd like.