Bits of crystallized ginger and coarse sugar highlight these bakery style muffins – a new topping for you to try. I have been experimenting with crystallized ginger and this experiment was a winner.
The ground ginger and crystallized ginger, along with the cinnamon and cloves, pack these moist and tender muffins with great flavor. I really like their beautiful crackly tops too.
The topping is optional, but it does make the muffins pretty and adds a nice crunch. The Sweet Lemon Glaze in the recipe below is another option.
Ginger and crystallized ginger seem to be popular right now, in both sweet and savory recipes. It is always interesting to try new flavors and techniques.
I used Sally’s recipe for Gingerbread Muffins with Sweet Lemon Glaze, in the link below, but made the following changes:
I substituted 1/2 cup molasses and 1/4 cup golden syrup for the 3/4 cup molasses – just because I ran out of molasses and I have been trying the golden syrup in recipes also. I added 2 tablespoons of finely chopped crystallized ginger to the combined wet ingredients, before combining with the dry ingredients.
Before they were baked, I topped the muffins with Ginger Sugar. Place 2 tablespoons finely chopped crystallized ginger and 1/4 cup sugar in a food processor and process together until finely ground. (Note: You need to chop the crystallized ginger with a knife before adding to the food processor. I tried chopping it in the food processor and the blade turns the crystallized ginger into a paste.) Evenly distribute on tops of the muffins before baking. Then I added a sprinkle of coarse sugar on top of the Ginger Sugar topping.
Click on the link below for the original recipe:
https://sallysbakingaddiction.com/gingerbread-muffins-with-sweet-lemon-glaze/
Happy New Year!
