Apple and Candied Ginger Muffins

4.88 from 8 votes

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.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Keyword: Apple Ginger Muffins, apple muffins with ginger, ginger apple muffins

Servings: Muffins

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.

Nutrition