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Fluffy, eggless ginger muffins with cinnamon and fresh orange zest

Ginger Orange Muffins (Eggless)

Fluffy, eggless ginger muffins with cinnamon and fresh orange zest
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 6 muffins
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Ingredients
  

  • 55 gms unsalted butter at room temp
  • 1/3 cup brown sugar
  • 1/4 cup honey or molasses
  • 1/4 cup whole milk at room temp
  • 1/4 cup plain yoghurt at room temp
  • Zest of 1 small orange
  • 1 and 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ginger powder
  • 1/4 tsp cinnamon powder

Instructions

  • Preheat the oven to 200 C. Line 6 muffin moulds with liners. Set aside.<br></br>
  • In a mixing bowl, beat the butter and sugar with a hand mixer until light and fluffy. Add the honey, milk and yoghurt and beat lightly to combine (this mixture may not fully combine, that's ok).<br></br>
  • Stir in the orange zest, then sift in the flour, baking soda, salt, ginger and cinnamon. Fold gently to combine.<br></br>
  • The batter is thick, but if it feels excessively thick, add a couple of extra tablespoons of milk. Do not over-mix the batter. <br></br>
  • Divide equally among the muffin moulds, filling each 3/4th full. <br></br>
  • Bake for 5 mins at 200 C, then reduce the temperature to 175 C and continue baking for 15 to 20 minutes until the muffins are domed, cracked on top and a toothpick poked in the center comes out clean. For extra crispy and golden tops, I like to increase the temp to 190 C for an extra two mins towards the end.<br></br>
  • Allow the muffins to cool for 10 minutes, then dig in while they're warm! Otherwise, cool completely to room temperature and store in an airtight tin for 3 to 4 days and longer in the fridge or freezer. The tops will go a little soft, but they will still taste great. Happy baking!