Twice Ginger Gingerbread Muffins

By cindygwest

Ingredients

• 2 1/4 cups flour
• 2 t. ground ginger
• 1 t. baking soda
• 1 t. ground cinnamon
• 1/2 t. salt
• 1/4 t. ground cloves
• 1/4 t. ground nutmeg
• 3/4 cup (1 1/2 sticks) butter, at room temperature
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 3/4 cups unsulphured molasses
• 1 cup boiling water
• 1/3 cup coarsely chopped crystallized ginger

Details

Servings 18

Preparation

Step 1

1. Preheat oven to 350. Coat standard-size muffin cups with non-stick spray.
2. Sift together flour, ground ginger, baking soda, cinnamon, salt, cloves and nutmeg into a medium bowl.
3. Combine butter and brown sugar in a large mixing bowl. With an electric mixer on medium-high speed, beat butter and sugar until well blended and smooth, about 3 minutes. Beat in eggs, one at a time. Reduce speed to low and beat in dry ingredients. Add molasses and beat several seconds until blended. Add boiling water and beat a few seconds more until blended.
4. Fill the muffin cups about 3/4 full with the batter; you should be able to fill 18 cups.
5. Bake on center oven rack for 10 minutes or until the tops are set but the batter beneath is jiggly. Remove pans from the oven and sprinkle some crystallized ginger over the top of each muffin. Return to the oven and bake until a tester inserted into the center comes out clean, about 9 or 10 minutes.
6. Cool for 15 minutes, then remove muffins from pans. Serve warm or at room temperature.