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Gingerbread Muffins with Crystallized Ginger Topping

Gingerbread Muffins with Crystallized Ginger Topping

Delicious muffin recipe from Cook’s Country magazine that is perfect to make around the holidays. Ground ginger and crystallized ginger pack these moist and tender muffins with great flavor. I substituted Saco Buttermilk powder and water for the buttermilk and they turned out fine. The topping Is optional, but adds a nice crunch to the muffin tops.

MAKES 12 MUFFINS

INGREDIENTS:

2 cups unbleached all-purpose 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 (or 4 tablespoons buttermilk powder & 1 cup water)

8 tablespoons unsalted butter (1 stick), melted and cooled slightly

For Topping

2 tablespoons chopped crystalized ginger

¼ cup sugar

Be careful not to overmix the batter in step 2; otherwise the muffins will be tough.

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Spray standard muffin tin with nonstick cooking spray.
  1. Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice (and buttermilk powder if using) in medium bowl until combined. Whisk together eggs, brown sugar, and buttermilk (or water if using buttermilk powder) in large bowl until combined. Add melted butter and whisk vigorously until thick and homogeneous. Whisk half of 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).
  1. For Topping: Process crystallized ginger with sugar in food processor until finely ground.
  1. Use ice cream scoop or large spoon to drop batter into greased muffin tin, will almost fill cup. Sprinkle even 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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