Crystallized Ginger Spice Mini Muffins are warm, tender and delicious with a nice amount of sweetness and spice. They’re the perfect size for sharing!
How can anyone be as muffin crazy as me? There isn’t anything I don’t think I’d stuff into a muffin, These Crystallized Ginger Spice Mini Muffins are my newest obsession and being mini in size guarantee that I can have more!!!!!
I’ve been obsessing about crystallized ginger too. No, I don’t know why I just get on a kick sometimes.
I was originally planning on trying a chocolate muffin with crystallized ginger or citrus of some kind but once the spice idea flittered through my little brain I had to give it a try.
After I got some crystallized ginger I bit into a piece and couldn’t believe how hot it was. I thought what have I done? It’s not something that I would just want to sit around munching on.
I’d already decided that I wanted to make mini muffins. They’re great because you can have just one (yeah right) or two (getting warmer) and it’s still less than a whole muffin.
I was concerned that if anyone bit into a muffin and got a big ole piece of ginger that it wouldn’t be a pleasantexperience.
Wrong! The ginger became much milder once it was baked and being paired with the spices was a match made in culinary heaven.
Don’t have time to make them now? PIN IT for later!
A few items we used to make Crystallized Ginger Muffins
Mini Muffin Pans – This pan has 48 cups which makes baking these mini muffins a breeze.
Muffin papers – I buy this brand now for all my muffin baking. They’re of great quality.
These beauties are dusted with powdered sugar. Here are a few more options:
Leave them plain
Sprinkle cinnamon sugar over the top before baking
Top with ground nuts before baking
Drizzle with a glaze once baked and cooled
Top with additional diced ginger after baking
Add oats to the top prior to baking
We baked these into mini muffins which makes the perfect snack. You can definitely bake them into standard-sized muffins too.
These muffins are perfect for any time but are especially perfect when entertaining because everyone can help themselves. I’ll definitely be making these muffins regularly!
If you’re as muffin crazy as I am, here are a few more that we LOVE!
Basic Muffin Recipe
Rhubarb Muffins
Mango Muffins
Lemon Pistachio Muffins
Harvest Muffins
Cherry Almond Muffins
Vanilla Muffins
Have you ever eaten crystallized ginger? If not,I challenge you to try it. If you have, how is your favorite way to enjoy it? I’m looking for inspiration here!
Preheat the oven to 350°F. Grease or line 48 mini muffin cups with liner papers.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, salt, cloves, and nutmeg.
In a separate large bowl add melted butter, vegetable oil, sugar, brown sugar, buttermilk, and vanilla. Blend well. Add eggs one at a time and blend until combined.
Add dry ingredients to wet ingredients. Mix until just combined.Add crystallized ginger and pecans. Blend until combined
Spoon batter into muffin cups 3/4 full. Bake for 14-16 minutes, turning pans halfway through baking. Remove muffins frompans and dust with powdered sugar.
Store muffins in anair-tight container once they’ve cooled completely. Can be frozen.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Cookies: You can add chopped crystallized ginger to all kinds of cookies, from gingersnaps to oatmeal cookies to sugar cookies to no-bake haystacks. Quick breads, muffins and cakes: Perfect in gingerbread cake (of course), banana bread, zucchini bread, carrot raisin bread, and so on.
Fortify your immune system with the natural powers of crystallized ginger. Its properties help combat colds, soothe sore throats, and act as a decongestant. Keep this spicy remedy on hand during flu season, and stay healthy.
crystallized ginger is made by boiling the ginger in sugar syrup, so it will be much milder in ginger flavor ounce for ounce than an unsweetened ginger, as it's meant to be eaten like candy. Unsweetened dried ginger would work better for a soda brew, I think, but it will have a different flavor than fresh.
Crystallized ginger has a bold, invigorating flavor which can be used as an ingredient in a variety of sweet and spicy food products, or eaten as a snack by itself. It pairs well with many flavors, including citrus, turmeric, garlic, nuts, berries, and chocolate.
Fresh ginger is first peeled and then cut into thin slices or chunky cubes. The pieces of ginger are then candied in a sugar syrup to make chewy pieces. This is why crystallized ginger is also known as candied ginger. Crystalized ginger has many uses and can even be eaten on its own as a spicy-sweet snack!
Crystallized ginger is a great ginger substitute in baked goods or sweets and will add texture to the finished dish. You'll need to add more than fresh or dried to achieve the same flavor. We recommended 1/3-1/2 cup for every tablespoon.
Pregnant or breastfeeding women, people with heart conditions, and people with diabetes should not take ginger without talking to their doctors. DO NOT take ginger if you have a bleeding disorder or if you are taking blood-thinning medications, including aspirin.
Once opened, refrigerate and consume within three months. Once opened, if stored in an airtight container, crystallised ginger will last for two years.
Once opened, refrigerate and consume within three months. Once opened, if stored in an airtight container, crystallized ginger will last for two years.
Experts suggest a daily dose of 2 grams of ginger will reduce pain and inflammation caused by exercise. Whether you make a batch of candied ginger at home or buy a bag at the grocery store, you will certainly find many uses.
Properly stored, crystallized ginger will generally stay at best quality for about 2 to 3 years. To maximize the shelf life of crystallized ginger purchased in bulk, and to better retain flavor and potency, store in containers with tight-fitting lids.
Eating too much ginger can cause some side effects, including: Upset stomach: Ginger can cause digestive issues such as heartburn, bloating, gas, and diarrhea. Stomach irritation: Consuming large amounts of ginger can irritate the stomach lining and cause nausea or vomiting.
Crystallized ginger can be incorporated into your diet in many ways. The simplest way to begin enjoying the health benefits of candied ginger is to eat a few slices each day. The slightly sweet, tangy and peppery flavor of crystallized ginger makes it a tasty, healthy snack.
Generally, ginger is safe for consumption by individuals with diabetes. It may also offer several health benefits that can support diabetes management. Evidence notes that ginger can be beneficial for digestive health and reducing nausea and vomiting.
Crystallized ginger can be added to main dish recipes and side dish recipes. It can make mundane vegetables such as green beans, broccoli or squash more flavorful. The peppery flavor of ginger perks up rice dishes. It adds amazing flavor to chicken dishes.
Aside from fresh versions, it comes dried and powdered, minced, or sliced and cooked in sugar to create a candied or crystallized version. But it's the dried and powdered stuff that bakers love best. They use it for carrot cakes and Christmas cookies, banana bread, pumpkin pies, and then, oh yes, ginger snaps!
Ginger, typically the dried and ground form, can be used in cakes, bread, and cookies. The pungency often creates an interesting flavor contrast to the sweetness of desserts. It can also be an ingredient used in stir-fries, marinades, soups, and dressings.
As long as you're sure the recipe doesn't mean raw ginger root then you should be able to, although if it's going in a cake or similar the crystallised ginger might be tougher and grittier.
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Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.
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