Ginger Muffins

These ginger muffins taste like gingerbread in portable form. A full cup of molasses drives the flavor, backed up by ground ginger, cinnamon, and cloves. The spice blend is warm and bold without being overwhelming.

The hot water is the ingredient that separates a good ginger muffin from a dry one. Added gradually to the batter, it thins the heavy molasses mixture just enough to create a tender, almost cake-like crumb. The heat also activates the baking soda immediately, so you’ll see the batter start to rise and get airy as you stir.

Cream the shortening and sugar first, beat in the egg, then the molasses. Sift the dry ingredients and stir them in before adding the hot water last. Fill the lined muffin cups two-thirds full. They rise significantly and need that headroom.

Kitchen Tips

• Use light molasses if you can find it. Dark or blackstrap can taste bitter in this proportion.
• Fill cups exactly ⅔ full. Overfilled muffins spread over the edges and bake unevenly.
• Test by pressing lightly on the top. If it springs back, they’re done. Overbaking dries out the crumb fast.
• These are best served warm the same day. Reheat leftovers in the microwave for 15 seconds.

Variations

• Lemon glaze: Drizzle cooled muffins with a mix of powdered sugar and lemon juice for a bright, tangy contrast.
• Crystallized ginger: Fold ¼ cup chopped crystallized ginger into the batter for chewy ginger bites throughout.
• Cream cheese center: Press a small cube of cream cheese into the center of each muffin before baking.