Spicy Ginger Muffins
6 servings
90 minutes
Spicy ginger muffins are a cozy treat from American cuisine, filled with the warmth and aroma of Eastern spices. The recipe's origins trace back to baking traditions where the combination of ginger and sweet ingredients creates a harmony of flavor. These muffins have a soft texture, light sweetness from cane sugar, and a mild spiciness from ground ginger. Candied ginger adds a delicate sharpness and richness to the taste, while maple syrup contributes a subtle caramel note. Perfect for cozy family tea times or festive treats. Their glaze made from powdered sugar adds an airy sweetness that complements the flavor harmony. These muffins are not just a dessert but a true pleasure that warms the soul and brings moments of joy.
1
Preheat the oven to 200 degrees.
2
Put oil in a pot, pour in syrup, and add sugar. Heat on low, stirring until the oil melts.
- Butter: 60 g
- Maple syrup: 60 ml
- Cane sugar: 70 g
3
Mix flour, baking powder, and ground ginger in a separate container.
- Whole wheat flour: 110 g
- Baking powder: 0.5 teaspoon
- Ground ginger: 1 teaspoon
4
Beat the egg with milk using a mixer.
- Chicken egg: 1 piece
- Milk: 60 ml
5
Cool the oil mixture slightly. Then mix with dry ingredients and gradually add the beaten eggs.
- Butter: 60 g
- Whole wheat flour: 110 g
- Baking powder: 0.5 teaspoon
- Ground ginger: 1 teaspoon
- Chicken egg: 1 piece
- Milk: 60 ml
6
Chop the ginger candied fruits, add to the dough, and mix.
- Candied Ginger: to taste
7
Place paper liners (or silicone) in the non-stick muffin pan for 6. Fill the cups with batter to 3/4 full.
8
Bake in the oven for 20-30 minutes (depends on the oven).
9
After letting the muffins cool, prepare the glaze by adding about 4 teaspoons of water to the powdered sugar in a separate small bowl to make a thick glaze.
- Powdered sugar: 100 g
- Water: 4 teaspoons
10
Drizzle the cooled muffins with icing and decorate with chopped ginger candied fruits. Let the icing set for about 30 minutes.
- Candied Ginger: to taste