Word is Spring is just around the corner. In fact, I’ve heard for some, it’s already done sprung!
Are you one of those lucky ducks already basking in the glory of the new season (and yes, that is a touch of weather envy you hear)?
Here in New York, we’re still very much in Winter’s shadow.
Sure, the days are brighter. Longer, too. And the promise of a new season on the horizon makes the morning chill a touch more bearable.
Still… it’s freaking cold. Cold = the need for comfort. More specifically, comfort food.
While muffins aren’t classically comfort food (at least not in the way mac & cheese, or say, cookies studded with chocolate and the size of ones head, may be), a warm batch, speckled with vibrant raspberries, lightly laced with maple syrup, brightened by the zest of a lemon, and generously sprinkled with spicy bits of crystallized ginger are undeniably a ride into comfort town via your very own oven. Does it get any easier than that?
And while I would never dare tell you mac & cheese or giant cookies aren’t unsuitable breakfast choices (you only live once!), I boldly suggest you bust out the raspberries and ginger and make these for one heck of a comfort breakfast.
I promise you’ll have zero regrets (and if you’re anything like me, zero muffins left by the end of the day!).
Maple-Ginger Raspberry Muffins – Baker by Nature
Yields 7 large muffins
1 1/2 cups + 2 tablespoons All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon ground ginger
Dash of nutmeg
1 tablespoon crystalized ginger, finely chopped
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
Zest of one lemon (about a tablespoon)
1/3 cup raw turbinado sugar (I think regular sugar would work fine, too)
1 large egg, at room temperature
1/2 cup sour cream (I used a heaping 1/2 cup)
2 tablespoons maple syrup
1 cup raspberries, fresh or frozen
Additional 1 tablespoon of crystalized ginger and 1 tablespoon turbinado sugar mixed together to top muffins
Instructions:
Preheat oven to 375 degrees (F). Prepare a muffin tin by lining it with 7 liners, or spraying 7 of the cups with non stick spray.
In a medium sized bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger powder, nutmeg, and crystalized ginger, set aside. In a stand mixer fitted with paddle attachment, beat butter, sugar, vanilla, and lemon zest until light and fluffy. Add egg and beat for another 1-2 minutes. Slowly add flour mixture to the wet mixture, mixing only until most of the flour has been incorporated. Turn mixer off, and with a spatula fold in sour cream and maple syrup. Then fold in raspberries. Scoop battered into a prepared muffin tin, sprinkle with the ginger/sugar mix, and bake for 25-30 minutes. Once removed from the oven let the muffins rest in the tray for 5 mintes before transferring to a cooling rack to cool completely.
marcie@flavorthemoments says
These muffins have so many things I love in them — maple syrup, sour cream, raspberries, and one of my all time faves is crystallized ginger. They look absolutely delicious. When you get your subscription bar up, I’d love to subscribe!
Meghan @ The Tasty Fork says
Pinned this recipe! Such fun flavors!!
bakerbynature says
Yay! Thank you, Meghan!!!
Carol | a cup of mascarpone says
OhMyGoodness…these muffins are positively fabulous! LOVE them!!!
bakerbynature says
Thank you, Carol! We love-love-loved these muffins!
Erin @ Texanerin Baking says
What?! I’ve never tried maple and ginger together or ginger and raspberry together. I need to get on that! These look SO good. And kind of different and exciting!
And yeah… I have weather envy. It’s been snowing all day and we haven’t even changed the time over here in Germany. Ugh.
bakerbynature says
Maple and ginger together will blow your mind!
Regina @ SpecialtyCakeCreations says
Wow…these are soo creative flavor combinations. I’d love one for breakfast
Juliana says
Oh Ashley, these muffins look so good…ginger and raspberry…I wish I could have one for my breakfast tomorrow.
Hope you are having a fun week 🙂
bakerbynature says
You’re such a sweetie, Juliana! Thank you!
Emma says
Spring is only the faintest glimmer of hope in my mind at this point. We still have sooooo much snoooooow! So much.
These look super comforting. I need some of that after a long week of work out in the cold not-spring:)
bakerbynature says
We’re just getting rid of our snow this week! Sending you warm weather wishes!
Kristi @ My San Francisco Kitchen says
The colors of these muffins are gorgeous! They look great!
bakerbynature says
Isn’t the pink hue just fab?!
Caroline says
First off, I need those measuring cups. Way too cute! Second, these muffins look and sound incredible! They’re so pretty, too. Love the color the raspberries give them.
bakerbynature says
I got the cups from anthro – doooooooo it 😉
thehautecookie says
yuM!!!!!!!!!!!!!!!!!! xO!
http://www.thehautecookie.com