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Crystallized Ginger Muffins

  • 20m serving time
  • 45m cooking time
  • 12 food portion(s)

Crystallized Ginger Muffins

Made with



  • 2 tablespoons crystallized ginger
  • 1-1/2 cups flour
  • 1/2 cup brown sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoon Baking Powder
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1/2 cup dark molasses
  • 1/4 cup Corn Oil
  • 1 egg


  1. Preheat oven to 400°F.
  2. Spray a 12 muffin cup tin with non-stick cooking spray OR use paper liners.
  3. Finely chop crystallized ginger. Mix flour, sugar, crystallized ginger, ground ginger, pumpkin pie spice, baking powder and baking soda in a large bowl. Make a well in center.
  4. Fill muffin cups two thirds full. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Cool in muffin pan 10 minutes. Remove muffins to wire rack to cool completely.
  5. In a separate bowl, blend milk, molasses, oil and egg together. Pour the liquid ingredients into the dry ingredients all at once. Stir until dry ingredients are just moistened. Do not over mix.
  6. TIP: If crystallized ginger is not available, increase ground ginger to 1-1/2 tablespoons.
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