I know, the holidays are over and epiphany is past. I know most people think of December as gingerbread season; the season for a holiday food. I am not one of those people. I LOVE gingerbread, gingersnaps, ginger anything, any time of year. So for our first Muffin Monday of the new year, I give you Gingerbread Muffins; a delightful way to get a jolt of that great ginger flavor.
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 2 eggs, slightly beaten
- 1 1/2 cups dark brown sugar, packed
- 1 cup butter milk
- 1/2 cup butter(1 stick), melted and cooled
- Coarse sugar for garnish
- Pre-heat oven to 375F. Spray standard muffin tin with nonstick cooking spray or line with muffin papers and set aside.
- Whisk together flour, baking soda, spices and salt then set aside.
- In a large bowl, whisk together beaten eggs, brown sugar and buttermilk until combined.
- Add melted and cooled butter, whisking until homogeneous.
- Add half dry ingredients to wet ingredients until incorporated.
- Add remaining dry ingredients stirring with a spatula or wooden spoon just till combined. DO NOT over mix.
- Use an ice cream scoop to drop batter into prepared muffin tin so all muffins are the same size.
- Sprinkle tops with coarse sugar. OR use ginger sugar (see below) for even more ginger flavor.
- Bake at 375F for 18 to 22 minutes or until golden and toothpick inserted into center of muffin tests clean.
- Cool muffins in tin for about 5 minutes then move to wire rack to cool completely.
- Served warm, these muffins are delicious.
Optional Ginger Sugar Topping
Process 2 tablespoons chopped crystallized ginger with 1/4 cup granulated sugar in food processor until finely ground. Sprinkle about 1 teaspoon ginger sugar on top of each muffin before baking.