Apple and Candied Ginger Muffins

Sliced apple muffin with glaze on a white plate beside a fork.

4.88 from 8 votes

Apple and Candied Ginger Muffins

From-scratch ginger apple muffins made with fresh apple, warm spices, and candied ginger, finished with a sweet ginger glaze.

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, 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

Candied ginger: Many grocery stores carry it in cubes, slices, or diced pieces.

Sour cream substitute: Full-fat Greek yogurt can be used in place of sour cream.

Mix gently: Fold wet and dry ingredients together just until combined. Over-mixing will make the muffins tough.

High-heat start: Baking at 425°F for the first 5 minutes gives the muffins a quick rise and tall tops. Don’t forget to lower the oven to 350°F after that.

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