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–+ servings

Maple Ginger Muffins

Teresa Ambra
Maple Ginger Muffins are outlandishly good! These fantastic muffins include crystalized ginger, Maple Syrup and Maple Extract. The streusel topping includes cinnamon and walnuts. These scrumptious muffins just explode in delightful flavor. Marvelous for the weeks of Thanksgiving, Christmas or New Years when you have company in town. No one will be able to stay out of these delectable breakfast muffins.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 17
Calories 317 kcal

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

NOTE: You will not need to use all the streusel topping.
 
Crystalized ginger provided courtesy of Paradise Fruit.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 317kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 42mgSodium: 211mgPotassium: 92mgFiber: 1gSugar: 29gVitamin A: 374IUVitamin C: 0.2mgCalcium: 78mgIron: 1mg
Keyword breakfast, brunch, crystalized ginger, maple syrup, muffins, walnuts
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