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.
Chop and add to batter for cookies, such as ginger snaps, or quick breads like gingerbread, orange bread or banana bread. Melt butter with diced Crystallized Ginger, fresh lemon juice and sliced green onions in a saucepan. Spoon over hot rice and serve with chicken or fish.
One of the most outstanding benefits of crystallized ginger is its ability to ease motion sickness, morning sickness and general feelings of nausea. Dried ginger supports a healthy digestive system. It can also ease the discomfort associated with intestinal gas. Ginger provides support to your immune system.
Crystallized ginger refers to soft pieces of ginger that have literally been crystallized. To achieve this form, fresh ginger is cut into small pieces and soaked in a solution of sugar and water. The sugar crystals permeate and soften the course ginger fibers, before the ginger pieces are rolled in sugar and dried.
The ingredient known as Stem Ginger is balls of ginger preserved in a gingery syrup which I tackled in my previous recipe for Homemade Stem Ginger in Syrup. Crystallised Ginger is the same preserved ginger but it is dried and rolled instead in a coating of sugar.
Other side effects of crystallized ginger — and sugary foods in general — include a greater risk of cavities, metabolic syndrome and nonalcoholic fatty liver disease. Ginger itself is considered safe. However, it may cause bloating and heartburn in some individuals, warns the University of Rochester.
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.
How much ginger should you take daily? Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.
Once opened, refrigerate and consume within three months. Once opened, if stored in an airtight container, crystallized ginger will last for two years.
The terms “candied” and “crystallized” are typically used interchangeably. If a distinction is made, the term candied refers to ginger stored in the simple syrup and crystallized ginger means the version cooked in the sweet syrup and rolled in sugar which is the one you are buying now.
It can cause mild side effects including heartburn, diarrhea, burping, and general stomach discomfort. Taking higher doses of 5 grams daily increases the risk for side effects. When applied to the skin: Ginger is possibly safe when used short-term. It might cause skin irritation for some people.
Chop and add to batter for cookies, such as ginger snaps, or quick breads like gingerbread, orange bread or banana bread. 2. Chop and add to at pan with butter, fresh lemon juice and sliced green onions in a saucepan. Heat until melted and spoon over hot rice and serve with chicken or fish.
India is the oldest source of this rich, warm spice; Jamaica provides the most expensive and highly prized example. Chinese ginger is nearly as good, and less costly.
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!
The only difference between uncrystallized ginger and crystallized ginger is the amount of sugar that is coated. The uncrystallized has less sugar coating and can be used in the same way as crystallized ginger. Ginger slices helps with indigestion, nausea, colic, heartburn, morning sickness, and acid reflux.
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.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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