By Lidey Heuck
- YIELD12 muffins
- TIME35 minutes, plus cooling
Johnny Miller for The New York Times. Food Stylist:Barrett Washburne.
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.
- 1 cup/201 grams granulated sugar
- ½ cup/113 grams unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- ¾ cup whole milk
- ¼ cup molasses
- 1 tablespoon finely grated fresh ginger (from a 2-inch piece)
- 2 cups/256 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt (Diamond Crystal)
- ¾ cup/108 grams, plus 3 tablespoons/27 grams minced crystallized ginger
- Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
- In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
- 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 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
- 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.