Cinnamon Ginger Spice Muffins Recipe

Introduction

These Cinnamon Ginger Spice Muffins offer a warm and cozy blend of spices perfect for any time of day. With the zing of crystallized ginger and comforting cinnamon, they make a flavorful treat that’s both tender and moist.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil or melted butter
• 2 teaspoons pure vanilla extract
• 1/2 cup chopped crystallized ginger
• 1/2 cup raisins or chopped nuts

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda, and salt until evenly blended.
3. Step 3: In a separate medium bowl, beat the eggs. Whisk in the milk, vegetable oil or melted butter, and vanilla extract until fully combined.
4. Step 4: Pour the wet mixture over the dry ingredients. Stir gently until just combined to avoid overmixing; the batter should be slightly lumpy.
5. Step 5: Gently fold in the chopped crystallized ginger and raisins or nuts, if using.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Step 7: Bake in the center of the oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For a dairy-free version, substitute almond or oat milk and use vegetable oil instead of butter.
• Add a tablespoon of orange zest to brighten the spices with a citrus note.
• Replace raisins with chopped dried cranberries or dried cherries for different fruity accents.
• Sprinkle the muffin tops with a cinnamon-sugar mix before baking for a crunchy, sweet crust.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 2 months. To reheat, warm in the oven at 350°F (175°C) for about 10 minutes or microwave for 20–30 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all melted butter instead of oil?

Yes, melted butter will add a richer flavor and moist texture. Just ensure it’s cooled slightly before mixing with eggs to prevent curdling.

What if I don’t have crystallized ginger?

You can substitute with an equal amount of finely chopped candied ginger or omit it altogether. For extra spice, add a pinch more ground ginger.

Cinnamon Ginger Spice Muffins Recipe

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★★★★★

4.5 from 52 reviews

• Author: Noah
• Total Time: 35 minutes
• Yield: 12 muffins 1x

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Description

These Cinnamon Ginger Spice Muffins are a delightful blend of warm spices and sweet, tangy crystallized ginger, perfect for a cozy breakfast or snack. Moist and fluffy, with a hint of vanilla and a touch of raisins or nuts for added texture, these muffins offer a balanced combination of flavors that will warm your palate.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil or melted butter
• 2 teaspoons pure vanilla extract

Add-ins

• 1/2 cup chopped crystallized ginger
• 1/2 cup raisins or chopped nuts (optional)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground allspice, baking powder, baking soda, and salt until the mixture is evenly blended.
3. Combine Wet Ingredients: In a separate medium bowl, beat the eggs. Whisk in the whole milk, vegetable oil or melted butter, and vanilla extract until fully combined and smooth.
4. Integrate Wet and Dry Mixtures: Pour the wet ingredient mixture over the dry ingredients. Stir gently using a spatula or spoon until just combined—avoid overmixing to ensure the muffins stay tender.
5. Fold in Add-ins: Gently fold in the chopped crystallized ginger and raisins or chopped nuts, if using, distributing them evenly throughout the batter.
6. Portion and Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising. Place the muffin tin in the center of the oven.
7. Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
8. Cool: Remove muffins from the oven and let them cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving for best texture and flavor.

Notes

• For a dairy-free alternative, substitute whole milk with almond or oat milk.
• Customize add-ins by using nuts like walnuts or pecans instead of raisins.
• Ensure not to overmix the batter to keep muffins light and fluffy.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• The crystallized ginger adds a lovely zing that complements the warming spices perfectly.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Cinnamon ginger muffins, spiced muffins, easy muffin recipe, breakfast muffins, crystallized ginger, fall baking, homemade muffins