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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Fold in Add-ins: Gently fold in the chopped crystallized ginger and raisins or chopped nuts, if using, distributing them evenly throughout the batter.
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.
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.
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