Gibassier inspired muffins
Cupcakes and muffins
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. <br />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.
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