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

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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.

yield 12 serving(s)

prep time 15 Min

cook time 20 Min

method Bake

Ingredients For gingerbread muffins with crystallized ginger top

FOR MUFFINS:
2 c

unbleached all-purpose or white whole wheat flour(10 ounces)
1/2 tsp

baking soda
1/2 tsp

salt
1 Tbsp

ground ginger
2 tsp

ground cinnamon
1/2 tsp

ground allspice
2

large eggs
1 1/2 c

cups packed dark brown sugar (10 1/2 ounces)
1 c

buttermilk (or soured milk)
2 Tbsp

molasses
8 Tbsp

unsalted butter (1 stick), melted and cooled slightly
FOR TOPPING: (OPTIONAL)
2 Tbsp

chopped crystallized ginger
1/4 c

white sugar

How To Make gingerbread muffins with crystallized ginger top

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.

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.
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).
4
For Topping: Process crystallized ginger with sugar in the small cup of the food processor until finely ground.
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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