gingerbread muffins with crystallized ginger top

Name: Gingerbread Muffins with Crystallized Ginger Top
Prep time: 15 min
Cook time: 20 min
Yield: 12
Cuisine: Canadian
Ingredients: ## FOR MUFFINS:; 2 cup(s) unbleached all-purpose or white whole wheat flour(10 ounces); 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 tablespoon(s) ground ginger; 2 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground allspice; 2 - large eggs; 1 1/2 cup(s) cups packed dark brown sugar (10 1/2 ounces); 1 cup(s) buttermilk (or soured milk); 2 tablespoon(s) molasses; 8 tablespoon(s) unsalted butter (1 stick), melted and cooled slightly; ## FOR TOPPING: (OPTIONAL); 2 tablespoon(s) chopped crystallized ginger; 1/4 cup(s) white sugar

51 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Aug 31, 2014

If you want some holiday aroma in the kitchen at any time of the year just bake up a batch of these muffins. They have great ginger flavor, especially if you use the crystallized ginger topping.

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 12 serving(s)

Ingredients

FOR MUFFINS:
2 cups unbleached all-purpose or white whole wheat flour(10 ounces)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
2 - large eggs
1 1/2 cups cups packed dark brown sugar (10 1/2 ounces)
1 cup buttermilk (or soured milk)
2 tablespoons molasses
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
FOR TOPPING: (OPTIONAL)
2 tablespoons chopped crystallized ginger
1/4 cup white sugar

How To Make gingerbread muffins with crystallized ginger top

Step 1

Set oven rack to middle position and heat oven to 375 degrees F. Line standard muffin tin with papers and spray lightly nonstick cooking spray.

Step 2

Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice in medium bowl until combined. Whisk together eggs, brown sugar, molasses and buttermilk in large bowl until combined. Add melted butter and whisk until thick and well combined.
Step 3

Whisk in half of the dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix).
Step 4

For Topping: Process crystallized ginger with sugar in the small cup of the food processor until finely ground.
Step 5

Use ice cream scoop or large spoon to drop batter into greased muffin papers in the tin. Sprinkle portion of ginger sugar over each muffin. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time. Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Serve warm.
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