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.

An apple and candied ginger muffin cut in half.

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.

An apple on a apple-peeler with apple peels on the counter. — Whoever invented this apple gadget gets a gold star!

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.

Ingredients used for apple ginger muffins.

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.

Slicing candied ginger and apples for the muffins.

Dice the crystalized ginger and the apples very small.

Making the batter for crystalized ginger muffins with apples.

Combine the dry ingredients then combine the wet ingredients.

Making apple and crystalized ginger muffins.

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.

Drizzling icing on apple ginger muffins.

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

Sweet apple chunks and spicy bits of candied ginger give these moist, tender muffins a unique flavor. The simple ginger-flavored glaze drizzled on each muffin adds a delicious finishing touch.

4.88 from 8 votes

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: Muffins

Calories: 422kcal

Author: Pat Nyswonger

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.