Triple-Ginger Muffins

By Lidey Heuck

Updated Sept. 21, 2021

Triple-Ginger Muffins
Johnny Miller for The New York Times. Food Stylist:Barrett Washburne.
Total Time
35 minutes, plus cooling
Rating
4(781)
Comments
Read comments

A baked good for the true ginger fanatic, these muffins pack some serious spice thanks to the addition of grated fresh ginger, ground ginger and minced crystallized ginger. Molasses, a key ingredient in traditional gingerbread, gives the muffins a beautiful golden hue and helps keep them moist for days — if they last that long. (Any variety of molasses will work here, but there may be some color variation depending on the brand used.) For larger, bakery-style muffins, use a jumbo muffin pan and bake the muffins for a few extra minutes.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:12 muffins
  • 1cup/201 grams granulated sugar
  • ½cup/113 grams unsalted butter, melted and slightly cooled
  • 2large eggs, at room temperature
  • ¾cup whole milk
  • ¼cup molasses
  • 1tablespoon finely grated fresh ginger (from a 2-inch piece)
  • 2cups/256 grams all-purpose flour
  • 2teaspoons baking powder
  • 1teaspoon ground ginger
  • 1teaspoon kosher salt (Diamond Crystal)
  • ¾cup/108 grams, plus 3 tablespoons/27 grams minced crystallized ginger
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

282 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 4 grams protein; 206 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 375 degrees and line a standard muffin tin with paper liners.

  2. Step 2

    In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.

  3. Step 3

    In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in ¾ cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.

  4. Step 4

    Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
781 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

mosaic

I made as written and it was too sweet for me. I made a second batch cutting sugar to 2/3 cup of sugar and adding 1-1/2 tsp very fresh garam masala. I’ll make that again.

Deb W

I have a beloved ginger crinkle cookie recipe that calls for ¾ cups of finely chopped ginger. After numerous different techniques attempted over the years, I've perfected the process: snip the crystallized ginger into long, very thin strips with a kitchen shears, then gather up the strips a few at a time and snip them crosswise into tiny cubes. This technique helps keep most of the sugar on the tiny pieces, and they don't stick together. A bit tedious, not nearly as bad as mincing with a knife.

Jack (NYC)

These were delicious, like a soft version of a really good ginger snap, and I didn't think they were too sweet at all. However, the estimate of 35 minutes to make these is not realistic. Mincing all of that crystalized ginger is slow and messy. A food processor didn't work because it stuck to the blades, so I minced it by hand, which worked, but took over 20 minutes. For the grated ginger I used some from a jar which worked well. Plan on 1 hour from start to finish.

Karin E.

The bottoms burned on my muffins. I think my oven runs hotter than 375. Also, adding the melted, cooled butter to milk made it clump up, which I'm not sure was supposed to happen. The taste was great. I might cream the butter and sugar next time and bake these at 350 to see if they turn out better.

rhosevans

Looking at the recipe, I could see it would result rich little cakes. So I cut the sugar to half a cup of brown sugar - still plenty, will cut it more in future - and reduced the melted butter by half. Skipped the molasses. I tossed the diced candied ginger in a teaspoon of Demerara sugar to keep the pieces separate. Another change was substituting a cup of whole-wheat flour for one of the cups of flour. The result: delicious muffins that I definitely will make again and again.

Westchester Baker

Too sweet!! Next time I think I’d increase the grated ginger, and not add any candied ginger; they are sweet enough without it. As a ginger fanatic, the sweetness overpowers the ginger. When I want a gingery baked something, I’ll make Ina Garten’s Ultimate Ginger Cookies instead. Yummmmm.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.