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Crystallized Ginger Topped Gingerbread Muffins

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2 cups unbleached all-purpose or white whole wheat flour(10 ounces)
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
2 large eggs
1½ cups packed dark brown sugar (10 1/2 ounces)
1 cup buttermilk
1 tablespoon molasses
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
For Topping (optional)
2 tablespoons chopped crystallized ginger
1/4 cup sugar

1. Set oven rack to middle position and heat oven to 375 degrees F. Line standard muffin tin with papers and spray lightly nonstick cooking spray.

2. Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice in medium bowl until combined. Whisk together eggs, brown sugar, molasses and buttermilk in large bowl until combined. Add melted butter and whisk until thick and well combined. Whisk in half of the dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix).

3. For Topping: Process crystallized ginger with sugar in food processor until finely ground.

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Sprinkle portion of ginger sugar over each muffin. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time. Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Serve warm.

-Recipe courtesy of Cook Like James

 

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