Maple Ginger Muffins
Maple Ginger Muffins are something to write home about! These fantastic muffins just explode in flavor. They have the perfect flavor and texture along with a tiny bit of heat from the candied ginger in the recipe. I can’t tout this lovely muffin recipe enough. It was THAT good.
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I made these scrumptious muffins for our church’s hostess committee back in early November. On the weeks my husband and I serve as ushers, I try to bring in a sweet treat. I was surprised at how many people enjoy ginger! I had some of the team members come to me even weeks later telling me how much they enjoyed the Maple Ginger Muffins. This recipe makes 17 muffins, and except for the one we tried for pictures, we didn’t get another taste! They were cleaned out – even by the kids – in no time.
Paradise Fruit sent me an assortment of candied fruit to try in holiday baking recipes. I’ve made several kinds of cookies, scones, donuts and muffins with all those candied fruits. I have to admit, these muffins were some of my favorites. I’d make them again in a heartbeat.
If you’re looking for a lovely holiday confection to grace your Christmas breakfast buffet, Maple Ginger Muffins are just the confection you want! You can even make them a day ahead and they’re still great for Christmas day, Christmas Eve, or even New Years. While there are a few steps to making the recipe, the explosion of ginger in these muffins is a cut above just about any muffin recipe. We loved them! I hope you will too.
These Maple Ginger Muffins are fantastic!
These spectacular muffins are filled with crystalized ginger, Maple Syrup and Maple Extract. They just pop in flavor!
Truly, the ginger makes these muffins irresistible.
The topping includes cinnamon and walnuts for extra crunchiness and flavor.
Here’s what I did.
I used these ingredients for the muffins.
Place unbleached flour in a mixing bowl. (Bleached flour toughens baked goods). Add brown sugar, baking powder and salt.
Stir ingredients with a wooden spoon to mix thoroughly.
Add crystalized ginger.
Stir again to combine.
In a separate bowl, melt butter.
Add sour cream, egg, vanilla and maple extracts.
Add Maple Syrup.
Add half-and-half.
Whisk ingredients until smooth.
Add wet ingredients to dry ingredients.
Stir ingredients to combine.
I used these ingredients for the topping.
Place unbleached flour in a mixing bowl. Add granulated sugar and cinnamon.
Stir to combine and then cut in cold butter with a pastry blender.
Cut in the butter until coarse crumbs form.
Add walnuts.
Stir to combine again.
Line 17 muffin tins with paper liners. Spray each liner with cooking spray. Fill muffins about 7/8 full. Spread the streusel topping ingredients over top of each muffin. (You don’t need to use all of it).
Bake at 425 degrees for five minutes. Reduce heat to 350 degrees. Bake about 15-19 minutes longer, until a toothpick inserted in center comes out clean.
After muffins cool a few minutes, remove to serving trays and serve!
Seriously, every bite will knock your socks off! You can see all the pieces of candied ginger poking out in these delectable muffins.
Maple Ginger Muffins are terrific to serve for holiday breakfasts.
If you have company staying during the week of Thanksgiving, Christmas or New Years, these are great breakfast treats to wake up to!
Here’s the recipe.
MAPLE GINGER MUFFINS
(My own concoction)
Maple Ginger Muffins
Equipment
- 2 12-tin regular sized muffin pans
- regular sized muffin liners
- 1 large mixing bowl
- 1 wooden spoon
- 1 whisk
- 1 medium mixing bowl
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
MUFFINS:
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup light brown sugar packed
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 3/4 cup half-and-half
- 1/2 cup salted butter melted (1 stick)
- 1/2 cup Maple Syrup
- 1/4 cup sour cream or substitute plain Greek yogurt or plain Icelandic yogurt
- 1 large egg
- 1/2 tsp. pure vanilla extract
- 1 tsp. maple extract
- 8 oz. container crystalized ginger (two four-ounce containers)
STREUSEL TOPPING:
- 1/2 cup unbleached all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup chopped walnuts (measure after chopping)
- 1 tsp. ground cinnamon
- 6 tbsp. salted butter cold
Instructions
MUFFINS:
- Line two 12-tin regular muffin pans with paper liners.
- Spray the liners with cooking spray; set aside.
- In a large mixing bowl combine flour, brown sugar, baking powder and salt.
- Add crystalized ginger and stir again; set aside.
- In a medium mixing bowl combine half-and-half, melted butter, maple syrup, sour cream or yogurt, egg and both extracts.
- Whisk until well combined.
- Add liquid measure to dry mixture along.
- Stir only until moistened.
- Do not overmix.
- Fill 17 muffin liners almost full with muffin mixture.
- Top with Streusel Topping.
- Press the topping ingredients into the tops of the batter slightly so crumbs adhere.
- Bake at 425º for 5 minutes.
- Reduce heat to 350º and continue baking about 15-19 minutes longer, or until a toothpick inserted in center comes out clean.
STREUSEL TOPPING:
- Combine flour, granulated sugar, walnuts, and cinnamon in a medium mixing bowl until well mixed.
- Cut in butter with a pastry blender until coarse crumbs form.
- Sprinkle evenly over top of muffins.
Notes
Crystalized ginger provided courtesy of Paradise Fruit.
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Nutrition
You’ll be swooning over every bite of these fabulous muffins.
Maple Ginger Muffins are outlandishly good!
The candied ginger and maple extract make these muffins pop in flavor.
We loved these Maple Ginger Muffins, and so did our church Hostessing crew. Yes, these jewels were delicious!
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