Muffin Recipe with a Ginger Twist You’ll love

Combine ginger, lemon, and cardamom to create an easy ginger muffin recipe that will blow your mind. Candied ginger is tasty all by itself, but baking it in a muffin is even better, and you’ll find it’s a perfect pairing with a nice cup of coffee or hot tea. Bake these muffins at home and feel like you’re lounging in your favorite coffee cafe, but without all those annoying hipsters. This muffin is chock full with the entire zest from 1 large lemon, which is a great accent to the ginger, and the ground cardamom adds a touch of the exotic that will transform these muffins a real bakery treat, so get out a muffin pan and get to work!

Ingredients for Ginger Muffin Recipe

(this recipe makes about 8 muffins)
Dry Ingredients:
2 cups ALMOND FLOUR
1 tbsp CINNAMON
1 Tbsp CARDAMOM
1 tsp BAKING SODA
¼ tsp SALT
‘Wet’ Ingredients:
3 regular EGGS
2 tsp VANILLA
1/3 cup MAPLE SYRUP
113g (3-4 oz) unsweetened APPLESAUCE
2 Tbsp refined melted COCONUT OIL

1 cup chopped CANDIED GINGER
zest of 1 large LEMON

Crumble Topping:
(this recipe makes enough for 2-3 batches of muffins)
5 Tbsp ALMOND FLOUR
3 Tbsp COCONUT SUGAR
1½ tsp CINNAMON
pinch of SALT
2 Tbsp refined COCONUT OIL (at temperature so oil is a solid consistency, cut into the other
ingredients like butter)
*Refined coconut oil does NOT have a coconut flavor; virgin coconut oil HAS a distinct coconut flavor

How to make this Muffin Recipe

• Prepare baking tins and have cooling rack ready.
• Preheat oven to 375.
• If using the crumble topping, make that first. The coconut oil should be in a solid state. Add coconut sugar, cinnamon, and salt into a small, sealable container and mix. Cut in the coconut oil like butter, and mix. This recipe will make enough crumble topping for 3-4 batches of muffins. Set crumble mix in the fridge until ready to use.
• In a bowl, mix the other dry ingredients together and set aside.
• Using another bowl for the wet ingredients, whisk the eggs together. Mix the vanilla, maple syrup, applesauce, and melted coconut oil in with the eggs.
• Add the bowl of dry ingredients into the wet, mixing just until all ingredients are wet, no need to over mix.
• Stir in the candied ginger and lemon zest and mix gently.
• Divide the batter equally between muffin cups.
• Top each muffin batter cup with some crumble topping, as much as you like.
• Bake in preheated oven at 375 degrees for 10 minutes. Turn muffins around; bake for about another 10 minutes.
• Test for doneness with a toothpick or knife. The muffins are ready to come out if have no batter on the toothpick. If not done, then test after 4 minute intervals of additional cooking, because there’s no reason to get this far and then burn your muffins!
• Cool on rack for at least 5 minutes.

And that’s it!
Give this awesome gluten free candied ginger muffin recipe a try and let us know what you think.

More Great Gluten Free Options

For another muffin recipe, try this Gluten Free Cinnamon Apple Muffin. And for a crazy gluten free dessert option, check out this fantastic Chocolate Cake Recipe made from beans. what!? I know, it sounds crazy, but this cake made from garbanzo beans is super moist and one of my favorite desserts to bake, so take a chance and give it a try, I think you’ll be very happy with the results.

Thanks for checking our recipe videos out, and if you like what you see, click a button or two below and share this muffin recipe with your friends and family. I appreciate it!
–Chef Buck