Ginger Muffins

If you love the taste of gingersnaps then you will adore these muffins. Two types of ginger flavor these rich and glorious baked treats: ground ginger and ginger syrup. The combination, along with a hint of cinnamon and honey, make these an ideal fall treat. I also think these would be incredible warm from the oven on Christmas morning!

Recently I purchased a little gem of a baking cookbook titled Something Sweet and this first tested recipe is a winner. What I really appreciate about this book are all the gorgeous photos (and of course, the super recipes). The recipes are not your usual fare. Oh sure, there are brownies and chocolate cakes but the ingredients list differ compared to the norm. This muffin recipe is a prime example. Rarely do you see ginger muffins on the menu at the local coffee shops or even big name ones for that matter. And ones made with ginger syrup? Nope, that is a rare find indeed.



Now don't feel intimated by ginger syrup. If you cannot find it at your grocery store then have no worries. You can simply use chopped preserved ginger instead. But for me, the sweet and silky ginger syrup surpasses preserved ginger any day. The syrup I use is by The Ginger People. It has a lovely light golden hue and a perfect consistency for baking. I highly recommend you pick up a bottle soon.



As far as making these muffins go, it is a walk in the park. Super easy and they bake up so light and fluffy. I mean look at those muffin tops , people!

So without further delay, let's get to it.

RECIPE:
* adapted source - Ginger Muffins, Food Lovers Something Sweet

WHAT YOU NEED

1 stick (115 grams) unsalted butter, melted
2 1/2 cups all purpose flour
1 heaped cup of fine granulated sugar
2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
2 eggs
3 tablespoons honey
3 tablespoons of ginger syrup (or 2 tablespoons chopped preserved ginger)
3/4 cup hot water

MAKE IT

PREHEAT oven to 350F
SPRAY a 12 hole muffin pan with cooking spray

IN LARGE BOWL, whisk together flour, sugar, baking powder, ground ginger, and cinnamon
IN MEDIUM BOWL, whisk together melted butter, eggs, honey, syrup and hot water
FOLD wet ingredients into dry just until combined
WITH ICE CREAM SCOOP , fill cups 3/4 full with batter. (an ice cream scoop is your best friend as it is the ideal tool to use for dividing batter !)
BAKE 20 minutes or until toothpick inserted in center comes out clean
LET COOL in pan 5 minutes
TRANSFER muffins to cooling rack.

These are incredible still warm from oven but are superb eaten at room temperature as well.

ENJOY !

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