Oh my goodness! These are the lightest, fluffiest and most moist muffins/cupcakes ever! The first time I followed the recipe exactly and just needed to leave them in the oven for an extra 3 minutes (23 total) for them to fully cook. I then slathered them in a simple cream cheese frosting with a tsp of cinnamon mixed in and a sprinkling of more candied ginger on top...divine!
The only complaint I had was that the candied ginger sunk to the bottom (no big deal, really), so the next time I filled the muffin cups halfway with batter, put a teaspoon of cream cheese in the middle and a sprinkle of ginger bits on that. Then top them off with a bit more batter and WOW! Best muffins EVER! Just make sure to give them lots of time to cool if you do this or you'll end up with a burnt tongue. Worked just as well with fresh pumpkin puree I had made.
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Oh my goodness! These are the lightest, fluffiest and most moist muffins/cupcakes ever! The...