Easy Ginger Muffins recipe. This is one of my favorite grab and go breakfast ideas, but it also makes a great nut free snack too.
I’ve never been able to make those muffins that don’t stick to the paper. Well I have, but it’s really on and off. On some days, it just sticks like crazy, I think I eat more paper than I do muffin (not really, but…) So I was ecstatic with this muffin I made…
The paper peeled off so easily! This was a huge plus for me. I’m slowly learning to be a better baker. Muffin by muffin.
But I couldn’t resist some of these Ginger Muffins fresh out of the oven. Slathered in butter while they are still warm. Yum, there is truly nothing better.
Except of course 3 of these muffins slathered in butter straight out of the oven.
What you need to make Ginger Muffins
- milk
- white vinegar
- butter
- white & brown sugar
- eggs
- lemon juice
- flour
- ground ginger
- baking soda
- baking powder
- salt
Tips and tricks
- Can you freeze these muffins? These muffins freeze beautifully! All you need to do is place them in a large freezer bag, and store them in the freezer for up to 3 months. Make sure you try to get out as much air from the freezer bag as possible. I usually like to place a straw partway in the bag of muffins and close the ziplock bag around it. Then suck as much air as possible from the bag using the straw. Quickly seal it shut.
- How fresh do these muffins last at room temperature? Muffins are best eaten the day that they are made, or the day after. If you wanted to store them for up to 4 days, just put them in an airtight container, preferably a large ziplock bag with the air sucked out of it. Muffins tend to dry out if they are given too much air, so this would be the best way to keep them moist.
- Don’t like ginger? Perhaps it isn’t the best idea to be making a recipe called “Ginger Muffins”, but you can always replace the ground ginger with another spice you love. I would suggest cinnamon or nutmeg, but you can really get as creative as you want with it!
Similar Recipes
Like these Ginger Muffins? Then you will love these recipes:
Ginger Muffins
Ingredients
- 3/4 cup milk
- 2 Tbsp white vinegar
- 1/2 cup salted butter
- 1 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 tsp lemon juice
- 3 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking spda
- 1 tsp baking powder
- 1 tsp salt
Instructions
- Pour the milk and the vinegar in a small bowl. Let stand for 5 minutes to “sour”
- In a large bowl, cream together the butter and sugars. Add the eggs and the lemon juice, and mix well.
- Preheat the oven to 350˚F
- In a separate bowl, sift together the flour, ginger, baking soda, baking powder and salt. Slowly alternate between adding the dry ingredients and the “sour” milk to the sugar mixture until blended.
- Line a muffin pan with baking cups.
- Bake in the preheated oven for 16-20 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack.
Pin for Later
Your ginger muffins sound yummy! That is so frustrating when the muffin sticks to the paper- good to hear that these won't do that. 🙂
sounds so delicious! I love muffins straight out of the oven! slathered with butter! 🙂
I made a batch of these muffins for breakfast this morning and they were incredible! So full of ginger flavor!
Yay! I am so glad you liked them 🙂
Love this Ginger Muffins recipe, so delicious and fluffy. My fav recipe. Thanks for sharing 🙂
That makes me so happy to hear!
Love to add cream frosting at the top, Thanks for sharing
That sounds like such a great addition!
These were so delicious that I immediately made another batch to freeze for another time.
That makes me so happy to hear 🙂