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Apple ginger muffins are the perfect way to welcome the cozy flavors of fall. These bakery-style muffins are packed with diced apples and bits of candied ginger and topped with a sweet spiced glaze. These homemade muffins are easy to make and they are perfect for breakfast or brunch.
Apple and Crystallized Ginger Muffins
These apple and crystalized ginger muffins have just the right amount of apple sweetness plus a delicious, spicy bite of ginger. They are not overly sweet and perfect served with breakfast or as a coffee break snack.
You also might like our cinnamon swirl apple bread.
Here is Why This Muffin Recipe Works
Packed with Flavor: Diced apples and candied ginger bring a double dose of sweetness and spice.
Bakery-Style Results: Thanks to a quick burst of high heat, these muffins rise tall and proud—just like the ones at your favorite bakery.
Easy to Make: This recipe is simple. No need for fancy ingredients or complicated steps.
Ingredients
- Produce: Apples
- Pantry: All-purpose flour, baking powder, baking soda, brown sugar, powdered sugar, vegetable oil
- Pantry Seasonings: Ground cinnamon, ground ginger, salt, vanilla extract
- Fridge: Butter, sour cream, heavy cream, eggs
- Other: Candied ginger slices
Choosing the Right Apples
To get the best out of these apple ginger muffins, chose apples that are good for baking for the best flavor and texture.
You’ll want to choose apples that hold their shape and don’t turn to mush in the oven. Varieties like Honeycrisp, Granny Smith, and Braeburn are excellent choices—they maintain their texture and offer a nice balance of sweetness and tartness.
Apple MuffinVariations
Crystalized Ginger an Caramel Apple Muffins: Gently fold in 1/2 cup of caramel bits or chopped soft caramels to the batter for a gooey, sweet surprise in every bite.
Apple Cranberry Ginger Muffins: Stir in 1/2 cup of dried cranberries for a tart contrast that complements the sweet apples and ginger.
Chai Spiced Apple Muffins: Add 1/2 teaspoon of ground cardamom and a pinch of ground cloves to the dry ingredients for a chai-inspired twist.
Dice the crystalized ginger and the apples very small.
Combine the dry ingredients then combine the wet ingredients.
Gently fold in the apples.
Tips for Success
- Don’t overmix the batter. Gently fold the wet and dry ingredients together just until combined. Overmixing can lead to dense, tough muffins.
- Chop the crystalized ginger very finely.
- Peeling the apples is optional—if you prefer a bit more texture, feel free to leave the skins on.
- Use room temperature eggs and sour cream to help the batter come together more smoothly.
- Spray the muffin liners with non-stick spray or use paper cupcake liners to ensure the muffins come out of the pan easily.
- Fill the muffin tin all the way to the top to get that beautiful, bakery-style rise.
If you love this recipe, we have more quick bread recipes to try. Or, use you extra apples for our apple skillet cake or our easy French apple cake.
Storage
To store leftover crystalized ginger muffins, place them in an airtight container and store them in the fridge or at room temperature for 2 to 3 days.
If you want to keep them longer, you can freeze them. Wrap each muffin individually in plastic wrap then place them in a freezer-safe container. You can freeze them for up to 3 months.
Sweet apple chunks and spicy bits of candied ginger give these moist and tender muffins a unique flavor that you will love. The simple ginger-flavored glaze drizzled on each muffin adds a finishing touch.
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Apple and Candied Ginger Muffins
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Ingredients
- 2 ounces candied ginger slices
- 2 medium apples
Dry Ingredients:
- 2-¼ cups all-purpose flour, (270 grams)
- 1 tablespoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Wet Ingredients:
- ¾ cup brown sugar, 150 grams
- 6 tablespoons butter, melted
- ¼ cup vegetable oil
- 2 eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1 teaspoon ground ginger
- 3 tablespoons heavy cream
Instructions
- Preheat the oven to 425°F. (you will reduce the temperature to 350°F after 5 minutes).
- Coat a 12-cavity standard muffin with oil spray or line with cupcake papers.
- Dice the candied ginger slices and set aside.
- Peel, core and dice or chop the apples, add them to a bowl and set aside.
- Whisk together in a medium size bowl, the flour, baking powder, baking soda, salt, cinnamon and ground ginger, set aside.
- In a large bowl, using an electric mixer or a whisk, beat together the brown sugar, butter, oil, eggs, sour cream and vanilla until well blended.
- Add the dry ingredients, the reserved apples and diced ginger to the wet mixture. Using a rubber/silicon spatula gently fold the mixture together, scraping the bottom and sides. Mix only until the batter is combined, do not over-mix.
- Fill the muffin cavities completely full, transfer to the oven and bake at the 425°F temperature for 5 minutes only; then reduce the oven to 350°F and bake for an additional 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let cool in the pan for 5 minutes, then gently remove them from the pan and place on a wire cooling rack. Cool completely before adding the glaze.
For the Glaze:
- In a small microwaveable dish, stir the powdered sugar, ground ginger and the cream together. It will be a thick paste-like mixture. Transfer to the microwave and heat for 15 seconds or until the mixture has become a thick syrup.
- Using a fork, drizzle the syrupy glaze over the tops of the muffins. Allow the glaze to set before serving.
Notes
- Some grocery stores carry bulk foods with candied ginger in cubes, slices and dice.
- Sour cream can be substituted for Greek yogurt, full-fat.
- Fold the wet/dry ingredients until just mixed. Do not over-mix or they will not be tender.
- The high bake temperature for the first five minutes gives the muffins a big burst of heat that helps the baking powder/soda react quickly and results in a taller, bakery-style muffin. Don’t forget to turn the oven down to 350°F after the 5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can I use a non-dairy yogurt for the sour cream to make these dairy free?
Yes but different brands of non-dairy yogurt or sour cream will give you different results. I don’t know which brands work the best.
I just made a batch of applesauce, can I substitute for the fresh apples?
Applesauce will change the texture and liquid ratios in the muffins, and we haven’t tested the recipe with applesauce yet.
I don’t make quick breads much like I used to when my kids were growing up. But I do have a 6 year old grand daughter who loves helping me in the kitchen, and she’d love these. Candied ginger is spectacular. I add it to granola sometimes,
Thanks for your comments, Mimi…I know you will enjoy making these muffins with your granddaughter, a 6-year is so much fun! And I, too, put the candied ginger chips in my granola 🙂
I have some candied ginger on hand! Good thing, ’cause I want to make these. Love anything with ginger in it, and this is such a terrific looking recipe. Thanks!
Thanks, John….I know you will love these muffins!
So yummy! Muffins are my favourite to bake all the time. These sound and look terrific with the combo of flavours, Pat.
Thank you, Angie