Gingerbread Donut Muffins

My obsession with donut muffins continues, this time in the form of Gingerbread Donut Muffins. Which by the way are equally as good as these Glazed Blueberry Donut Muffins and these Glazed Pumpkin Donut Muffins. In the past I have always dipped my donut muffins in glaze, but this time I decided to switch things up and dip them in a cinnamon-sugar mixture. To be honest I can't really decide which option I like better. When it comes to donut muffins, you can't go wrong either way. 

I wish there were more than three weeks weeks until Christmas because I am just getting started with my holiday baking. At least I waited until after Thanksgiving last year- I am been known to pull out the eggnog and peppermint in mid-November in years past. But three weeks hardly seems like enough time to bake everything that needs to be baked, not to mention shop for all the presents that need to be bought. Am I right?

Gingerbread Donut Muffins
Recipe from Annie's Eats (originally adapted from Bon Appetit) 

2 3/4 cups all-purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
8 tbsp unsalted butter, at room temperature
1/2 cup plus tbsp. light brown sugar
2 large eggs
1/2 cup unsulphured molasses
1 1/3 cup cold water

Topping:
1/2 cup granulated sugar
2 tsp ground cinnamon
4 tbsp unsalted butter, melted

Preheat the oven to 350 degrees F. Line muffin pans with paper liners. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat until light and creamy, about 3-4 minutes. Add the eggs, one at a time, mixing until incorporated after each addition. Add the molasses. 

With the mixer on low speed, add half of the dry ingredients and mix until just incorporated. Add the second half, again mixing until just incorporated. Add the water and mix until incorporated and no lumps remain.

Divide the batter between the prepared muffin cups, filling each about 2/3 full. Bake for about 18-20 minutes or until an inserted toothpick comes out clean. Transfer to a wire rack to cool completely. 

While the muffins are cooling, combine the sugar and ground cinnamon in a small bowl. Whisk until combined. Dip each muffin into the melted butter, then into the cinnamon and sugar mixture. Make sure each muffin top is evenly coated with the mixture. Repeat with the remaining muffins.