Best 5 Apple Ginger Currant Muffins Recipes
Indulge in a delightful culinary symphony of flavors with our Apple-Ginger-Currant Muffins, a medley of sweet, tangy, and aromatic notes that will tantalize your taste buds. These muffins are not just any ordinary treat; they are a harmonious blend of fresh apples, zesty ginger, and plump currants, all enveloped in a tender, moist muffin batter. Each bite is an explosion of textures and flavors, making these muffins the perfect accompaniment to your morning coffee or afternoon tea.
In addition to our signature Apple-Ginger-Currant Muffins, our article features a collection of muffin recipes that will cater to every palate. From the classic Blueberry Muffins bursting with juicy blueberries to the decadent Chocolate Chip Muffins loaded with rich chocolate chips, we have something for everyone. And if you're looking for a healthier option, try our wholesome Banana Nut Muffins or our gluten-free Orange Poppy Seed Muffins. No matter your preference, our muffin recipes promise a delightful baking experience and a delectable treat that will satisfy your sweet cravings.
APPLE-GINGER-CURRANT MUFFINS
Steps:
- Preheat oven to 375 degrees. Grease muffin pan. Combine flour, baking soda, salt, cinnamon, allspice, cloves and nutmeg in first medium bowl. In another bowl, beat the butter, sugars and bananas together until smooth. Mix in vanilla. Add in apples, currants, ginger and cream Gradually add in the flour mixture. Spoon the mixture into greased or lined muffin pan. In another small bowl combine the topping ingredients Place on top of each uncooked muffin. Bake for 20 minutes.
APPLE, CARROT, AND GINGER MUFFINS
A good-for-you carrot and apple muffin that provides a hefty hit of ginger.
Provided by Kim
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
- Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
- Divide batter evenly between 16 prepared muffin cups, filling each to the top.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 27.2 g, Cholesterol 24.7 mg, Fat 4.3 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 264.4 mg, Sugar 12.2 g
APPLE & SULTANA MUFFINS
These fruity muffins make a healthy lunchbox snack, scroll down for two other great lunchtime fillers
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
- In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
- Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.
RED CURRANT MUFFINS
Currants hold up so nicely baked into these yummy, golden cake-like muffins. The berries add tartness to the sweet mixture. These are great for breakfast, brunch or a snack.-Jane Larter, Hallock, Minnesota
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.
Nutrition Facts :
TRIPLE-GINGER MUFFINS
A baked good for the true ginger fanatic, these muffins pack some serious spice thanks to the addition of grated fresh ginger, ground ginger and minced crystallized ginger. Molasses, a key ingredient in traditional gingerbread, gives the muffins a beautiful golden hue and helps keep them moist for days - if they last that long. (Any variety of molasses will work here, but there may be some color variation depending on the brand used.) For larger, bakery-style muffins, use a jumbo muffin pan and bake the muffins for a few extra minutes.
Provided by Lidey Heuck
Categories breakfast, brunch, pastries
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
- In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
- In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
- Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.
Tips:
- Choose the right apples: Use firm, tart apples like Granny Smith or Honeycrisp. These apples hold their shape well and provide a nice contrast to the sweet muffins.
- Don't overmix the batter: Overmixing can result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups evenly: This will ensure that the muffins bake evenly.
- Bake the muffins until a toothpick inserted into the center comes out clean: Overbaking can result in dry muffins.
- Let the muffins cool before serving: This will allow the muffins to set and firm up.
Conclusion:
These apple-ginger-currant muffins are a delicious and healthy way to start your day. They're packed with flavor and nutrients, and they're easy to make. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try. You won't be disappointed!
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