Triple-Ginger Muffins

By Lidey Heuck

Updated Sept. 22, 2021

Triple-Ginger Muffins
Johnny Miller for The New York Times. Food Stylist:Barrett Washburne.
Total Time
35 minutes, plus cooling
Rating
4(763)
Comments
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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.

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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.

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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.

Ratings

4 out of 5
763 user ratings
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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.

Shari

So delicious and made it dairy free! I also wanted to use ingredients I had on hand, so I made some adjustments. I want to share in case it’s helpful. I didn’t use the candied ginger. I used 1/4 cup of buckwheat flour and 3/4 all purpose flour. I used 1/2 the amount of sugar. Used Miyoko’s (dairy free) salted butter and oatly full fat oat milk. I also added a 1/4 teaspoon of vanilla extract and a few dashes of pumpkin pie spice! These came out great!

Kathy

I love NYT savory recipes, but the sweet ones are just too sweet. Too much sugar and butter! I would love some healthier recipes.

Kimmie

Made exactly as shown in the recipe and these are amazing! I used Trader Joe’s Crystallized Candied Ginger Slices — a breeze to chop up. I froze all the uneaten muffins, and just 30 seconds in the microwave to reheat the next morning was perfect. The edges were still crispy and the flavor was even better. This recipe will be in high rotation!

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