How to make it

  • Heat oven to 350 degrees.
  • Grease a standard 12-cup muffin tin.
  • In a medium saucepan, bring 1/2 cup water to a boil.
  • Pour into a large bowl.
  • Whisk in baking soda until dissolved.
  • Whisk in molasses and oil until mixture is tepid.
  • Whisk in eggs and 1/2 tsp. grated ginger.
  • In a separate bowl, whisk together the flour, sugar, ground ginger, salt, cinnamon and cloves.
  • Gently fold wet ingredients into dry.
  • Fold in 4 Tbls. crystalized ginger, then the pecans and currants.
  • Divide batter evenly among muffin cups.
  • Bake until a toothpick inserted in center of a muffin comes out clean, 30 to 35 minutes, then transfer to a wire rack set over a rimmed baking sheet.
  • Meanwhile, whisk together the confectioner's sugar, milk and remaining 1/2 tsp. grated ginger until mixture forms a smooth glaze.
  • Spoon glaze evenly over muffins.
  • Sprinkle tops with remaining 1 Tbls. crystallized ginger.

Reviews & Comments 2

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    " It was excellent "
    minitindel ate it and said...
    Hey chichi how are u???? havent seen you in a while glad youre back posting again do some more hahaha..i really like this one yummy

    big hugs aka tink
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Oh Chichi- I just love the flavor combinations in this muffins! High 5!
    Was this review helpful? Yes Flag

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