Ingredients for Whole Wheat Ginger Orange Muffins
- All Purpose Flour
- 1 ¾ cups whole wheat flour
- ¾ cup granulated sugar
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Crystallized Ginger
- Zest of 1 orange
- Unsalted Butter
- ½ cup sour cream
- Fresh Orange Juice
- 1 large egg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Whole Wheat Ginger Orange Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Whole Wheat Ginger Orange Muffins
- Preheat oven to 400°F (200°C).
- Generously grease a 12-cup muffin tin or line with paper baking cups.
- In a large bowl, whisk together 1 ¾ cups whole wheat flour, ¾ cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon ground ginger, ½ teaspoon salt, and 1 teaspoon cinnamon.
- Stir in ½ cup chopped crystallized ginger and the zest of 1 orange.
- In a medium bowl, whisk together ½ cup (1 stick) unsalted butter, softened; ½ cup sour cream, ¼ cup orange juice, and 1 large egg.
- Make a well in the center of the dry ingredients.
- Add the wet ingredients to the well and gently stir until just combined. Do not overmix.
- Spoon batter into the prepared muffin cups, filling each ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
47g
Fat
26g
Carbs
8g
