Gibassier Inspired Muffins

By hardlikearmour
October 18, 2011
19 Comments


Author Notes: I have a standing obsession with a pastry called “le Gibassier” from the Pearl Bakery in Portland. It is a breakfast roll studded with candied orange peel and anise seeds, and flavored with orange blossom water. As a finishing touch the warm rolls are brushed with clarified butter and tossed in sugar.
I can't always make it to the Pearl Bakery when a craving strikes, and making the real thing requires time and patience. I've created a muffin recipe that resembles le Gibassier in flavor, but can be made fairly quickly. I used the Doughnut Muffin recipe from the Downtown Bakery and Creamery in Healdsburg, California as my “bones”. I used Rose Levy Beranbaum's butter cake technique to mix the batter. I made many tweaks along the way, and more versions than I care to count before they came out to my liking.
hardlikearmour

Food52 Review: Move over lemon poppy, orange anise is new muffin in town. I’ve loved the pairing of orange and anise ever since I had my first piece of Swedish limpa bread a few years ago and Hardlikearmour’s recipe didn’t disappoint. The muffins are a cinch to put together and even easier to consume. One, two, three muffins were gone before I knew it. A couple of notes: The crumb on the muffins reminded me more of a cake than a muffin so I preferred the muffins split, toasted, and swiped with butter. And I wasn’t sure if I was supposed to measure the anise seed before or after crushing so I measured it after; next time, I'd measure it before because I wouldn’t have minded even more anise flavor. I wholeheartedly recommend this recipe for a Community Pick. melissav

Makes: 12 standard sized muffins

Ingredients

  • 1 large orange
  • 2 3/4 cups all-purpose flour
  • 2/3 cup sugar (preferably baker's or castor sugar), plus additional
  • 1 tablepoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons crushed anise seeds
  • 1/2 cup plus 3 tablespoons whole milk, divided
  • 2 tablespoons orange liqueur
  • 1 teaspoon orange blossom water (optional)
  • 2 large eggs
  • 1 cup unsalted butter, softened, divided

Directions

  1. Preheat oven to 350º F with a rack in the center. Grease and flour a standard-size muffin tin and set aside.
  2. Remove zest from orange using a vegetable peeler, taking care to remove minimal white pith with the zest. Stack the strips and cut crosswise into approximately 1/8-inch pieces. Set aside. Juice the orange into a 1 to 2 cup glass measure. You should have barely 1/2 cup of juice. If necessary add water so you have barely 1/2 cup liquid. Add 3 Tablespoons milk, the orange liqueur, and the optional orange blossom water to the juice. Set aside.
  3. Whisk the remaining 1/2 cup milk and the eggs until combined. Set aside.
  4. Place dry ingredients in the bowl of a mixer, and mix on low for one minute to combine and aerate.
  5. Cut the butter into 2-tablespoon sized pieces and place one of the pieces into a small oven or microwave safe bowl for melting to brush on top of the warm muffins. Add the remaining butter to the dry ingredients along with the orange juice mixture. Mix on low until the dry ingredients are moistened, then increase the speed to medium for 50 to 60 seconds. Stop the mixer and scrape down the sides with a rubber spatula.
  6. Add the orange zest. Add the milk and egg mixture in 3 equal portions, mixing for 15 seconds between additions. Stop the mixer and remove the bowl. Stir a few strokes with the rubber spatula making sure to scrape the sides and bottom of the bowl.
  7. Portion the batter into the prepared muffin tin. I used a 1/4-cup ice cream scoop to do this. Bake for about 25 minutes rotating the pan 180º after 15 minutes. The edge of the muffins touching the tin should just be starting to turn golden, and the muffins should spring back when gently pressed.
  8. Transfer muffin pan to a cooling rack. Melt butter in the warm oven or the microwave. After the muffins have cooled for 5 to 10 minutes, brush the tops with the melted butter and sprinkle with sugar. Allow to cool at least 30 minutes before removing from pan and serving. Consume with glee!

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Reviews (19) Questions (0)

19 Comments

creamtea November 10, 2014
These look gorgeous!
 
melissav December 8, 2011
Hi HLA - I loved your muffins! Here is the review I submitted to the editors: Move over lemon poppy, orange anise is new muffin in town. I’ve loved the pairing of orange and anise ever since I had my first piece of Swedish limpa bread a few years ago. Hardlikearmour’s recipe didn’t disappoint. The muffins are a cinch to put together and even easier to consume. One, two, three muffins were gone before I knew it. I wholeheartedly recommend this recipe for a Community Pick. A few notes – (1) the crumb on the muffins reminded me more of a cake than a muffin so I preferred the muffins split, toasted, and swiped with butter, and (2) I wasn’t sure if I was supposed to measure the anise seed before or after crushing so I measured it after; next time, I would measure it before because I wouldn’t have minded even more anise flavor.
 
Author Comment
hardlikearmour December 8, 2011
Thanks for such a lovely review! They are a cakey muffin, but less sweet to me than a cupcake. I LOVE your idea of having them split, toasted, and swiped with butter. My first experience with Gibassier was as a grilled and buttered toast, so your suggestion really speaks to me. I actually had pre-cracked anise seeds, so would measure them after - anise is a tricky flavor, so I didn't want them to be overpowering, but if you're an anise-lover I could definitely see bumping it up.
 
melissav December 8, 2011
Agreed, they were definitely not too sweet; just right. I had to bring the rest to work for fear of busting my buttons!
 
BlueKaleRoad November 21, 2011
These look just scrumptious - your tweaks and patience yielded a beautiful muffin! I've only been to Pearl Bakery once and loved it. Happy Thanksgiving!
 
Author Comment
hardlikearmour November 22, 2011
Thank you, BKR! The Pearl Bakery is dangerously delicious. Happy Thanksgiving right back!
 
boulangere October 18, 2011
You have no idea how envious I am that you can drop into Pearl Bakery whenever the fancy strikes. I tested one of his bread recipes for Peter Reinhart's book The Bread Baker's Apprentice. That's as close as I've come to Pearl. This is just beautiful. The flavors and aromas must be divine.
 
Author Comment
hardlikearmour October 18, 2011
The Pearl Bakery is beyond! I almost never go. I most commonly get my Gibassier fix from my brother, who picks them up at the Portland Farmer's Market for me.
 
mrslarkin October 18, 2011
Hooray, you've done it! Love the orange/anise combo, hla. Well done.
 
Author Comment
hardlikearmour October 18, 2011
Thanks, mrslarkin! Orange and anise is a great combo! Hmmm.... I have Pernod & Cointreau.....hmmm....
 
mrslarkin October 18, 2011
;) <br /> <br />http://www.food52.com/recipes/4727_fleur_de_lys
 
Author Comment
hardlikearmour October 18, 2011
I knew that idea seemed familiar!
 
AntoniaJames October 18, 2011
Oh, yum! Reminds me i should go check -- and put into circulation -- the Gibassier ratafia I made last winter when you posted your toddy recipe!! ;o)
 
Author Comment
hardlikearmour October 18, 2011
Thank you, AJ! I'm kind of a broken record when it comes to Gibassier! I wish there was a way for you to send me some of your ratafia. I bet it is heavenly.
 
lapadia October 18, 2011
WOW, these sound delicious and your photo is mouthwatering, too!
 
Author Comment
hardlikearmour October 18, 2011
Thanks, lapadia! It is amazingly sunny here today for October, so there was a lot of light hitting the torn muffin half.
 
aargersi October 18, 2011
Wow these sound awesome with the orange and the anise ... can you convert to miles per muffin? :-)
 
Author Comment
hardlikearmour October 18, 2011
Thank you, aargersi! I'm thinking about 4 miles per muffin.
 
Author Comment
hardlikearmour October 18, 2011
Thanks, sdebrango! They are quite easy - much easier than the pre-ferment overnight, then make bread dough true gibassier.