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These ginger apple muffins don’t mess around. Big chunks of fresh apple, chewy bits of candied ginger, and a sweet glaze on top, basically fall in a muffin wrapper. They’ve got just enough spice to keep things interesting and just enough sweetness to make you come back for “one more”.
You also might like our cinnamon swirl apple bread.
Here’s Why This Ginger Apple Muffin Recipe Works
Double the ginger: Ground ginger warms up the batter, while candied ginger adds chewy pops of heat. It’s a bold combo.
Fresh apple: Using chopped apple instead of applesauce gives you a light, tender crumb with distinct bites of fruit.
High-heat start: A blast at 425°F gives you tall, bakery-style muffin tops every time.
Quick ginger glaze: Hardens into a sweet-spicy shell that takes these muffins over the top.
Tall tops, soft centers: Starting hot gives you those domed, bakery-style tops, while the middle stays tender and moist.
You may also want to try my spelt carrot muffins. They are hearty a great way to show off the nutty flavor of spelt flour.
Recipe Tips
Choose tart apples: Granny Smith, Honeycrisp, or Pink Lady hold their shape and balance the sweetness.
Keep the chops small: Small bits of apple and ginger pieces stay evenly distributed in the batter.
Mix gently, mix briefly: Stop folding as soon as the flour disappears. Some lumps are fine.
Drop the temp after the blast: The high start creates tall muffin tops; lowering the heat keeps the centers tender.
Glaze when just warm: Slightly cooled muffins grab the glaze without it sliding off.
If you’re in the mood for something tart and festive, my cranberry muffins are a must-bake.
Apple and Ginger Muffins
There’s nothing like homemade muffins fresh from the oven, and these ginger apple muffins make it easy to bake from scratch. With tender crumb, juicy apple, and chewy bits of ginger under a crisp glaze, they’re a cozy bake that feels special any day of the week.
Got more apples on hand? My French apple cake is the easiest (and tastiest) way to put them to good use.
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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, 85 grams
- ¼ cup vegetable oil, 56 grams
- 2 large eggs
- 1 cup sour cream, 240 grams
- 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 wide 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
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