Spice Muffins with Stout and Crystallized Ginger

A warm, aromatic treat infused with ground spices, rich brown butter, and a subtle stout backbone, accented by chewy crystallized ginger.

Preparation & Cooking Time

• Prep Time: 10 minutes

• Cook Time: 30 minutes (including baking)

• Total Time: 40 minutes (plus 10–15 minutes cooling)

Ingredients (Makes 12 muffins)

• 6 tablespoons (85g) unsalted butter, plus extra for greasing

• ⅔ cup (160ml) maple syrup

• ¼ cup (60ml) unsulfured molasses

• 1 cup (240ml) stout (preferably Guinness; see Chef’s Tips for non-alcoholic alternatives)

• 1 large egg (room temperature)

• 2 cups (256g) all-purpose flour

• 1½ teaspoons baking powder

• 1 teaspoon kosher salt (e.g., Diamond Crystal)

• ½ teaspoon ground cardamom

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground allspice

• ¼ teaspoon ground ginger

• ½ cup crystallized ginger (optional), sliced into thin strips

Equipment

• Muffin tin (12-cup)

• Paper liners or non-stick spray

• Medium mixing bowl (for brown butter)

• Large mixing bowl (for dry ingredients)

• Silicone spatula or wooden spoon

• Whisk

• Cake tester or toothpick

• Wire cooling rack

Step-by-Step Instructions

Step 1: Preheat Oven & Prepare Muffin Tin

Preheat oven to 350°F (175°C). Grease the muffin tin with butter or line each cup with paper liners. Ensure the tin is evenly prepared to prevent uneven baking.

Step 2: Brown Butter (Critical for Depth)

In a small heavy-bottomed saucepan, melt the unsalted butter over medium heat. Swirl the pan frequently to prevent hot spots. As butter melts, it will first bubble vigorously (foam stage); continue cooking until the foam subsides and milk solids turn a deep golden brown (3–5 minutes). The nutty aroma will intensify, signaling the Maillard reaction is complete. Do not overcook—burned butter will impart bitterness. Immediately pour the brown butter into a medium bowl to stop cooking. Let cool to room temperature (5–10 minutes).

Step 3: Combine Wet Ingredients

To the cooled brown butter, whisk in maple syrup and molasses until fully emulsified (syrups may initially thicken the butter; whisking prevents clumps). Slowly pour in the stout, whisking continuously to avoid separation. Finally, add the room-temperature egg and whisk until the mixture is smooth and homogeneous.

Step 4: Mix Dry Ingredients

In a large bowl, sift together all-purpose flour, baking powder, kosher salt, cardamom, cinnamon, allspice, and ground ginger. Sifting ensures even distribution of leavening agents and spices, preventing dense pockets. Whisk the dry ingredients for 30 seconds to aerate them, which lightens the final texture.

Step 5: Incorporate Wet into Dry

Create a well in the center of the dry ingredients. Pour the cooled brown butter-maple mixture into the well. Using a silicone spatula, fold the wet ingredients into the dry, starting from the edges and working toward the center. Mix just until dry ingredients are moistened—overmixing develops gluten, leading to a dense crumb. The batter will be relatively thin (intentional; see Chef’s Tips for adjustments).

Step 6: Fold in Crystallized Ginger (Optional)

If using crystallized ginger, slice it into thin strips (as specified) and gently fold into the batter with the spatula. Distribute evenly to avoid concentrated flavor pockets.

Step 7: Bake the Muffins

Divide the batter evenly among the prepared muffin cups (about ⅔ to ¾ full; the batter will spread slightly). Bake at 350°F (175°C) for 20–25 minutes. Test doneness by inserting a cake tester or toothpick into the center of a muffin: it should emerge clean with a few moist crumbs (not wet batter). If tops brown too quickly, cover loosely with foil for the last 5 minutes.

Step 8: Cool & Store

Transfer the tin to a wire rack and cool for 10 minutes. Remove muffins and let cool completely (10–15 minutes). Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze muffins in a single layer, then transfer to a freezer bag for up to 3 months.

Chef’s Tips & Taste Notes

Non-Alcoholic (NA) Variations

Stout is included for flavor (alcohol evaporates during baking), so use NA stout (e.g., NA Guinness) with success. For richer complexity, substitute with bourbon barrel-aged stout (e.g., Dragon’s Milk), adding subtle vanilla and wood notes.

Batter Consistency Adjustments

If the batter feels too thin (per user feedback), mix just until incorporated (avoid overmixing). For a thicker batter, add 1–2 tablespoons of flour gradually (test after each addition to prevent dryness).

Texture Mastery

To avoid excessive chewiness, ensure the dry ingredients are sifted and mixed only until moistened. For clumping prevention, add the brown butter after wet and dry ingredients are partially combined (as a final addition).

Flavor Balance

Maple syrup and molasses create complementary sweetness: maple’s bright caramel notes balance molasses’ rich, earthy depth. For lighter sweetness, reduce maple to ½ cup and increase molasses to ⅓ cup.

Ginger Options

Fresh ginger (peeled, minced, 2 tbsp) can replace crystallized ginger, but reduce by 50% if using wet ginger (adds moisture). King Arthur Mini Diced Ginger or candied ginger strips enhance texture.

Nutrition Note: Per muffin (approximate): 210 calories, 8g fat, 32g carbs, 1g protein, 0.5g fiber. Adjust based on substitutions.

Enjoy warm with coffee or tea, or serve as a breakfast or snack!