Best Ginger Muffin Recipe …super delicious




Combine ginger, lemon, and cardamom to create an easy ginger muffin recipe that will blow your mind. Candied ginger is tasty all by itself, and baking it in a muffin makes it even better, it’s a perfect pairing with a nice cup of coffee or hot tea. Bake these muffins at home and it’s just like being in your favorite coffee cafe. We chock this muffin full of the entire zest from 1 large lemon, it’s a great accent to the ginger, and the cardamom adds just a touch of the exotic that makes these muffins a real bakery treat.
Print the complete Candied Ginger Muffin recipe at
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Ingredients for Candied Ginger Muffins

(this recipe makes about 8 muffins)

Dry Ingredients:
2 cups ALMOND FLOUR
1 tsp CINNAMON
1 Tbsp CARDAMOM
1 tsp BAKING SODA
¼ tsp SALT

‘Wet’ Ingredients:
3 regular EGGS
2 tsp VANILLA
1/3 cup MAPLE SYRUP
113g (3-4 oz) unsweetened APPLESAUCE
2 Tbsp refined melted COCONUT OIL

1 cup chopped CANDIED GINGER
zest of 1 large LEMON

Crumble Topping:
(this recipe makes enough for 2-3 batches of muffins)
3 Tbsp COCONUT SUGAR
1½ tsp CINNAMON
pinch of SALT
2 Tbsp refined COCONUT OIL
*Refined coconut oil does NOT have a coconut flavor; virgin coconut oil HAS a distinct coconut flavor

How to Make Candied Ginger Muffins w/ Lemon

Prepare baking tins and have cooling rack ready.
Preheat oven to 375.
Mix crumble topping ingredients together. Coconut oil should be in a solid state,
so cut into the mixture like butter, then store crumble in fridge while mixing together the rest of the batter.
Mix the dry ingredients together and set aside.
In mixing bowl, whisk eggs together. Mix in vanilla and maple syrup. Add applesauce and melted coconut oil and mix again.
Add dry ingredients to wet, mixing just until all ingredients are wet, no need to overmix. Add candied ginger and lemon zest and mix gently.
Divide batter equally between muffin cups.
Top each muffin batter cup with crumble topping, as much as you like.
Bake in preheated oven at 375 degrees for 10 minutes. Turn muffins around; bake for about another 10 minutes.
Test for doneness with a toothpick or knife. The muffins are ready to come out if have no batter on the toothpick. If not done, test after 4 minute intervals of additional cooking. No reason to get this far and then burn your muffins!
Cool on rack for at least 5 minutes.

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–Chef Buck



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