Ginger Orange Muffins
Brighten up your morning with these zesty Ginger Orange Muffins, a delightful combination of warm spices and citrusy sweetness. Bursting with flavors from freshly grated ginger, fragrant orange zest, and a hint of crystallized ginger, these muffins deliver a perfect balance of zest and spice in every bite. Made with simple pantry staples, these tender, buttery muffins are infused with freshly squeezed orange juice for a fresh, natural tang. Quick and easy to prepare in just 35 minutes, they’re the ideal treat for breakfast, brunch, or an afternoon snack. Serve them warm for a comforting bite or at room temperature for a grab-and-go option. These flavorful muffins are the perfect way to bring a burst of sunshine to your day! Keywords: ginger orange muffins, muffin recipe, citrus muffins, ginger baked goods, easy breakfast recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 1 tablespoon orange zest
- 1 teaspoon fresh ginger (grated)
- 2 units large eggs
- 0.5 cup freshly squeezed orange juice
- 0.25 cup whole milk
- 1 teaspoon vanilla extract
- 0.25 cup crystallized ginger (chopped)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground ginger, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the orange zest and grated ginger to the butter mixture and mix to combine.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in the freshly squeezed orange juice, whole milk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing gently after each addition just until combined. Avoid overmixing to ensure tender muffins.
Fold in the chopped crystallized ginger using a spatula, distributing it evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy the perfect balance of ginger and orange flavors in each bite!
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 2270 mg | 99% | |
| Total Carbohydrate | 407.1 g | 148% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 210.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 246 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
