Gingerbread Muffins with Crystallised Ginger
Inspired by techniques from America's Test Kitchen.
Dark, moist muffins spiced with ginger, cinnamon and allspice, with treacle and chewy crystallised ginger.
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Method
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Equipment
- 12-hole muffin tin
- butter or oil for greasing
- 2 mixing bowls
- balloon whisk
- rubber spatula
- ice-cream scoop
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 274 kcal |
| Protein | 4.2 g |
| Carbohydrate | 44.7 g |
| of which sugars | 26.2 g |
| of which free sugars | 25.1 g |
| Fat | 9 g |
| of which saturates | 5.3 g |
| Fibre | 1 g |
| Salt | 0.49 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Muffins
- 270 g plain flour
- ½ tsp bicarbonate of soda
- 3 g fine sea salt or table salt about ½ tsp
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground allspice
- 2 large eggs
- 250 g dark brown sugar
- 2 tbsp black treacle or molasses
- 240 ml buttermilk
- 115 g unsalted butter, melted and cooled slightly
- 40 g crystallised ginger, finely chopped
- 1
Heat. Heat the oven to 190 °C (170 °C fan) and grease the holes of the tin with butter or oil.
- 2
Spice. Whisk the flour, bicarbonate of soda, salt, ground ginger, cinnamon and allspice together in a medium bowl until the spices are evenly spread.
- 3
Wet. In a bigger bowl whisk the eggs, dark brown sugar, treacle and buttermilk until smooth. Pour in the melted butter and whisk hard until the mix turns thick and glossy.
- 4
Mix. Whisk in half the spiced flour until it starts to come together. Add the rest with two-thirds of the chopped crystallised ginger and stir with a spatula only until no flour shows.
- 5
Bake. Scoop the batter into the tin and scatter over the remaining ginger. Bake 18-22 min, turning the tin once, until a cocktail stick in the middle comes out clean.
- 6
Cool. Cool 5 min in the tin, then move to the rack; they are good slightly warm.
Storage
Keep in an airtight box for up to 3 days; they get stickier and more gingery by day two. Freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
