Prepare crowd-pleasing Maple Ginger Spice Muffins on a Sunday and dole them out for breakfast during the week that follows. Sweetened with Paul Family Farms Maple Syrup and brown sugar and enriched with molasses and spices, they will tickle the taste buds and get your engine started for work or school alike.
Maple Ginger Spice Muffins Recipe
INGREDIENTS
2 cups all-purpose flour
2 tsp ground ginger
1 tsp baking powder
1 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1/8 tsp ground cloves
2/3 cup loosely packed brown sugar
1 large egg
1/2 cup molasses
1/3 cup Paul Family Farms Maple Syrup
2 tsp vanilla extract
1/2 cup unsalted butter
2/3 cup milk
Paul Family Farms Maple Crunchies for topping
1 cup heavy cream
1/2 cup powder sugar
INSTRUCTIONS
1. Preheat oven to 350 degrees. Line a muffin tin with liners. In a bowl, whisk together the flour, ginger, baking powder, cinnamon, nutmeg, salt, and cloves. Set aside.
2. In a larger bowl, whisk together the brown sugar and egg. Once combined, whisk in the molasses, maple syrup, and vanilla extract. Whisk in the melted butter until fully combined. Stir in the dry ingredients until just combined––do not overmix. Before the dry ingredients are fully incorporated, stir in the milk until you have a smooth batter.
3. Add the batter to the muffin cups, filling them up about 3/4 of the way full. Top each with a sprinkle of maple crunchies. Bake for 18-20 minutes, or until the muffin tops are fully set and no longer jiggly.
4. While muffins are baking, whip together cream and powdered sugar and set aside to top the muffins once they are completely cool. Garnish with thin slices of winter kumquats, if desired.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
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