Tender muffins filled with cinnamon, ginger, and spice—ideal for breakfast or tea and quick to prepare.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons ground cinnamon
04 - 1 1/2 teaspoons ground ginger
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon ground allspice
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
→ Wet Ingredients
10 - 2 large eggs
11 - 1 cup whole milk
12 - 1/2 cup vegetable oil or melted butter
13 - 2 teaspoons pure vanilla extract
→ Optional Add-ins
14 - 1/2 cup chopped crystallized ginger
15 - 1/2 cup raisins or chopped nuts
# Directions:
01 - Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground allspice, baking powder, baking soda, and salt until evenly blended.
03 - In a separate medium bowl, beat the eggs. Whisk in the whole milk, vegetable oil or melted butter, and vanilla extract until fully integrated.
04 - Pour the wet mixture over the dry ingredients. Stir gently until just combined to avoid overmixing.
05 - Gently fold in the chopped crystallized ginger and raisins or nuts, if desired.
06 - Divide the batter evenly among the muffin tins, filling each approximately two-thirds full.
07 - Bake in the center of the oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely before serving.
