Weekends are the time to bake, right? A dessert or a breakfast treat to enjoy as a family. When my kids were little, I made a gingerbread dessert that was delightful on it’s own. Sort of a sweet, chewy cake like creation. When we added ice cream or a little cream cheese-orange frosting it became more amazing and more dessert-like.
I started getting serious about ginger a few years ago and found that cardamom was a delightful pairing. And to complete the dance, I added candied ginger. You can find this treat in the health food section of the grocery store. I like to munch on a piece or two just to clear my head. But you can add it to muffins and these amazing cookies (previous blog post)for a chewy surprise. You know how chocolate chips really make those cookies? Adding candied ginger is that added embellishment that makes you search for that extra pop of flavor. They are usually dipped in sugar which keeps them from sticking together in a pile of ginger gooeyness.
If you cannot find candied ginger, these will still be far better than any other gingerbread muffin you have tried. The ramped up spices ensure that you will know this isn’t some whimpy tasteless ball of dough. Don’t you hate it when something looks so tempting at the store and in a weak moment you buy it and then when you get it home you realize it’s horrible. Tasteless. I rarely buy bakery items because of this. No worries, that won’t happen with these gingerbread muffins.
Gingered Up Gingerbread Muffins Ingredients
Makes 12 – 14
1/2 cup boiling water
1/2 cup butter (one stick)
1/2 cup brown sugar, packed
1/2 cup molasses
1 1/2 cups flour (a mix of AP and WW pastry works well.)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 TBS ginger (Yes! a tablespoon)
1 tsp cinnamon
1 TBS cardamom
1/2 cup candied ginger, diced into small pieces
Preheat oven to 350 degrees
Grease 12 muffin cups or use paper wrappers.
Sift the spices and dry ingredients together. (Really, do sift the spices to get the lumps out.)
Pour boiling water over the butter and mix gently.
Add brown sugar, molasses and egg. Whisk gently or it will splash all over you.
Add the dry ingredients. Mix by hand or with a mixer until blended.
Add the candied ginger last and blend by hand.
Scoop the batter into the prepared muffin pan. The batter will be thin, but don’t add more flour or you will ruin the texture.
Bake about 12 – 15 minutes until a toothpick comes out clean.
I keep some on the freezer for holiday visits from my grandkids and they are a favorite.
If you want to call them cupcakes, you will need to add a bit of frosting. Check this recipe for Orange cream cheese frosting.
Share with friends, or freeze a few for another time. This is a perfect weekend treat.