Soft Moist Triple Ginger Gingerbread Muffins with candied, fresh and ground ginger and gingerbread spices. This muffin batter can be made in a blender! Vegan Nut-free Soy-free Recipe Makes 12 muffins
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 12
- Category: Breakfast
- Cuisine: Vegan
Ingredients
Wet:
- 1 1/4 cup non dairy milk
- 1/4 cup oil
- 2 tbsp maple syrup
- 2 tbsp molasses
- 1 inch knob of fresh ginger
- 2/3 cup sugar (use 2 tbsp more for sweeter (preferably a combination of brown sugar and cane sugar))
- 3/4 tsp ground ginger
- 1 tsp cinnamon
- a very good pinch each of ground cloves, allspice and nutmeg
- 1 tsp vanilla extract
Dry:
- 1 3/4 cup flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1/3 tsp baking soda
- 3 tbsp or more chopped candied ginger
Method
- Line a muffin pan with liners. Preheat the oven to 365 degrees F / 180ºc.
- Blend all the wet ingredients in a blender till the sugar is well combined.
- Mix the dry ingredients in a bowl. Add candied ginger and toss to coat. Add the blended wet ingredients and mix to make a batter. Pour into lined muffin pan.
- Alternatively, add the dry ingredients except candied ginger to the blender. Blend in pulses of 2 to 3 seconds until you get a smooth batter. Sprinkle the candied ginger with 1 tsp flour, then fold into the batter in the blender. Pour the batter into lined muffin pan.
- Sprinkle some granulated sugar or crushed ginger snaps on top of the batter. Bake at 365 degrees F / 180ºc for 18 to 20 minutes, or until toothpick from the center comes out clean.
- Cool in the pan for 10 mins, then on the cooling rack. Store on the counter in a covered container for upto 3 days and refrigerate for longer. These muffins get tastier as they sit as the flavors get stronger. I like them best a day later.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.