June 12, 2011

Ginger-Carrot Muffins with Candied Ginger

I was in the mood to make some muffins and I decided to experiment with ginger and carrot.  While writing up my recipe, I thought that candying some ginger to place on top would be a nice touch to them.  The ginger topping adds a sweet and spicy kick that was just perfect for these muffins.  My daughter loved them and I couldn't help myself from having a second.  Shame on me!  YUM!

Printable Recipe

  • 2 c all-purpose flour
  • 3/4 c white sugar 
  • 2 tsp baking powder 
  • 1/2 tsp ground cinnamon 
  • 1 1/2 tsp ground ginger 
  • Pinch of salt
  • 1/3 c vegetable oil 
  • 1/3 c milk 
  • 2 large eggs
  • 2 c shredded carrots 
Candied ginger topping 
  • Fresh ginger, julienne cut
  • 1/2 c white sugar 
  • 1/4 c water
  • White sugar, for coating


    Preheat oven to 350 degrees.

    In a large bowl, combine the flour, sugar, baking powder, cinnamon, ginger and salt.

    In a medium bowl, lightly whisk together the vegetable oil, milk and eggs.  Pour the wet mixture into the dry mixture and stir to just combine.  Stir in the carrots, being careful to not over mix.

    Fill muffin pans 3/4 full.  Bake for 23 to 28 minutes (25 minutes exactly for me), or until a toothpick inserted in the middle comes out clean. 

    Meanwhile, make the candied ginger topping.  Add the water in a small sauce pan and stir in the sugar.  Add the ginger and bring to a boil over high heat, stirring occasionally.  Boil for 10 minutes, or until the ginger becomes soft.  Carefully remove the ginger with a slotted spoon, shake off excess sugary syrup and roll each piece in white sugar.  Set on parchment paper to allow to cool.

    Once the muffins are done, allow to cool for 5 minutes.  Slather on some optional butter and top with the candied ginger.


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