Ginger Muffins

Spicy Ginger Muffins with orange color cake liners
  • 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.
  • 3/4 cup granulated sugar
  • ½ cup/ 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 all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • ¾ cup minced crystallized ginger


  1. Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
  2. In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
  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 3/4 cup crystallized ginger.
  4. Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups 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.