Ingredients for Ginger Muffins
- 1/2 cup (113g) softened unsalted butter
- 1 cup (200g) granulated sugar
- 1 large egg
- 1/4 cup (60ml) molasses
- 1/4 cup (60ml) boiling water
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup (70g) crystallized ginger, finely chopped
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How to Make Ginger Muffins
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
- In a large bowl, cream together 1/2 cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 1 large egg, then stir in 1/4 cup (60ml) molasses.
- In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1/4 cup (60ml) boiling water.
- Fold in 1/2 cup (70g) crystallized ginger, finely chopped.
- Fill the prepared muffin cups about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
48g
Fat
12g
Carbs
9g