Gingerbread Muffins With Crystallized Ginger Toppin

Name: Gingerbread Muffins With Crystallized Ginger Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached all-purpose flour (10 ounces); 1/2 teaspoon baking soda; 1/2 teaspoon table salt; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1/2 teaspoon ground allspice; 2 large eggs; 1 1/2 cups packed dark brown sugar (10 1/2 ounces); 1 cup buttermilk; 8 tablespoons unsalted butter, melted and cooled slightly (1 stick); For Topping; 2 tablespoons chopped crystallized ginger; 1/4 cup sugar

Servings: persons

2 cups unbleached all-purpose flour (10 ounces)
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
2 large eggs
1 1/2 cups packed dark brown sugar (10 1/2 ounces)
1 cup buttermilk
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)
For Topping
2 tablespoons chopped crystallized ginger
1/4 cup sugar

1
Adjust oven rack to middle position and heat oven to 375 degrees.
2
Spray standard muffin tin with nonstick cooking spray.
3
Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice in medium bowl until combined.
4
Whisk together eggs, brown sugar, and buttermilk in large bowl until combined. Add melted butter and whisk vigorously until thick and homogeneous.
5
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).
6
For Topping: Process crystallized ginger with sugar in food processor until finely ground.
7
Use ice cream scoop or large spoon to drop batter into greased muffin tin.
8
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.
9
Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Serve warm.

1275

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups unbleached all-purpose flour (10 ounces), 1/2 teaspoon baking soda, 1/2 teaspoon table salt, 1 tablespoon ground ginger, and more.

Yes, Gingerbread Muffins With Crystallized Ginger Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Muffins With Crystallized Ginger Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions