If you want some holiday aroma in the kitchen, bake up a batch of these muffins. They have great ginger flavor, especially if you use the crystallized ginger topping.
What you'll need
Ingredients
2 cups unbleached all-purpose or white whole wheat flour(10 ounces)
½ teaspoon baking soda
½ teaspoon table salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground allspice
2 large eggs
1 ½ cups packed dark brown sugar (10 1/2 ounces)
1 cup buttermilk
1 tablespoon molasses
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
2 tablespoons chopped crystallized ginger
¼ cup sugar
The method
Directions
01
For Topping (optional)
02
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.
03
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. 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).
04
For Topping: Process crystallized ginger with sugar in food processor until finely ground.
05
Use ice cream scoop or large spoon to drop batter into greased muffin 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.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
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This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Crystallized Ginger Topped Gingerbread Muffins
Prep
Cook
Yield
If you want some holiday aroma in the kitchen, bake up a batch of these muffins. They have great ginger flavor, especially if you use the crystallized ginger topping.
Ingredients
2 cups unbleached all-purpose or white whole wheat flour(10 ounces)
½ teaspoon baking soda
½ teaspoon table salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground allspice
2 large eggs
1 ½ cups packed dark brown sugar (10 1/2 ounces)
1 cup buttermilk
1 tablespoon molasses
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
2 tablespoons chopped crystallized ginger
¼ cup sugar
Cook Like James · The method
Directions
1
For Topping (optional)
2
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.
3
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. 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).
4
For Topping: Process crystallized ginger with sugar in food processor until finely ground.
5
Use ice cream scoop or large spoon to drop batter into greased muffin 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.
Cook Like James
Crystallized Ginger Topped Gingerbread Muffins
Prep
Cook
Yield
If you want some holiday aroma in the kitchen, bake up a batch of these muffins. They have great ginger flavor, especially if you use the crystallized ginger topping.
Ingredients
2 cups unbleached all-purpose or white whole wheat flour(10 ounces)
½ teaspoon baking soda
½ teaspoon table salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground allspice
2 large eggs
1 ½ cups packed dark brown sugar (10 1/2 ounces)
1 cup buttermilk
1 tablespoon molasses
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
2 tablespoons chopped crystallized ginger
¼ cup sugar
Directions
1
For Topping (optional)
2
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.
3
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. 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).
4
For Topping: Process crystallized ginger with sugar in food processor until finely ground.
5
Use ice cream scoop or large spoon to drop batter into greased muffin 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.
