Maple Ginger Muffins

🧂 Ingredients

• 2 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1/2 cup light brown sugar

  packed
• 2 tsp. baking powder
• 1/2 tsp. sea salt
• 3/4 cup half-and-half
• 1/2 cup salted butter

  melted (1 stick)
• 1/2 cup Maple Syrup
• 1/4 cup sour cream

  or substitute plain Greek yogurt or plain Icelandic yogurt
• 1 large egg
• 1/2 tsp. pure vanilla extract
• 1 tsp. maple extract
• 8 oz. container crystalized ginger

  (two four-ounce containers)
• 1/2 cup unbleached all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup chopped walnuts

  (measure after chopping)
• 1 tsp. ground cinnamon
• 6 tbsp. salted butter

  cold

Instructions

• 1 Line two 12-tin regular muffin pans with paper liners.
• 2 Spray the liners with cooking spray; set aside.
• 3 In a large mixing bowl combine flour, brown sugar, baking powder and salt.
• 4 Add crystalized ginger and stir again; set aside.
• 5 In a medium mixing bowl combine half-and-half, melted butter, maple syrup, sour
  cream or yogurt, egg and both extracts.
• 6 Whisk until well combined.
• 7 Add liquid measure to dry mixture along.
• 8 Stir only until moistened.
• 9 Do not overmix.
• 10 Fill 17 muffin liners almost full with muffin mixture.
• 11 Top with Streusel Topping. 
• 12 Press the topping ingredients into the tops of the batter slightly so crumbs
  adhere.
• 13 Bake at 425º for 5 minutes.
• 14 Reduce heat to 350º and continue baking about 15-19 minutes longer, or until a
  toothpick inserted in center comes out clean. 
• 15 Combine flour, granulated sugar, walnuts, and cinnamon in a medium mixing bowl
  until well mixed.
• 16 Cut in butter with a pastry blender until coarse crumbs form.
• 17 Sprinkle evenly over top of muffins.

Nutrition Info