23 December 2011

Gingerbread Muffins w/Crystalized Ginger Glaze

Until very recently, I strongly disliked ginger. I mean, strongly.

Fresh ginger, pickled ginger, ginger juice, crystalized ginger, chocolate-covered ginger... it didn't matter. I did, however, like gingerbread and pumpkin pie.
I'm not sure why or how my tastebuds changed, but they've decided that ginger is not so bad. In fact, they quite like it now.

Gingerbread seemed a natural inclusion in my holiday treat recipe line-up. Of course, gingerbread doesn't always have to be a crisp cookie. Maybe something that was a bit more conducive to being enjoyed with a holiday morning coffee. A muffin? Oh, yes.

At first glance, gingerbread muffins may not appear to properly illustrate my new-found appreciation for ginger, since I've always liked gingerbread.1 However, a few years ago, I wouldn't have been caught dead with this muffin glaze anywhere near my lips.

Mmmmm... gooey Ginger Glaze
Now look at me. I'm not only dreaming up vegan, gluten free, ginger-glazed gingerbread, but savoring it.
These muffins are really good with a mug of homemade vegan hot cocoa (Non-dairy milk, unsweetened cocoa powder, hot water, sweetener of choice), eff-why-eye.

I used store-bought organic crystalized ginger,2 which means, by default, there is some cane sugar lurking around the recipe. The ginger glaze is a sweeter topping than my tastes would normally dictate, so I preferred a more lightly glazed muffin. Feel free to be heavier-handed with the glaze.
I must admit, that I also really enjoyed the muffins without the glaze. This had nothing to do with the ginger. Honest!

Gingerbread Muffins
(makes 12 muffins)
  • 2 1/2 Cups (320g) All Purpose Gluten Free Flour (I used my own blend)
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Allspice
  • 1/4 tsp Ground Cloves
  • 6 Tbsp (60g) Coconut Sugar
  • 2 Tbsp (40g) Unsulphured Molasses 
  • 1/4 Cup (55g) Earth Balance® Coconut Spread
  • 2 tsp (10g) Extra Virgin Olive Oil
  • 2 Chia Eggs (2T ground chia + 6T water)
  • 1 Cup Non-dairy Milk (I used So Delicious® Unsweetened Coconut)
  • 1 tsp Vanilla Extract
  • 2 Tbsp Vinegar
  • Crystalized Ginger Glaze (see below)
Oven 350F/180C

Lightly grease your muffin tin(s) with coconut oil or line with baking cups, then get a few ingredients ready:
Prepare the chia egg, and set aside to thicken. In a separate glass or small bowl, combine the coconut milk, vanilla extract and vinegar; set aside.

In a mixing bowl cream together the buttery spread, coconut sugar and molasses. Gently stir the chia egg into the butter mixture.
In a separate bowl combine the flour, baking soda, salt and spices. Stir together, using a whisk, to ensure it is mixed well. Add the flour mixture to the butter/chia egg, and stir in before adding the coconut milk/vanilla/vinegar.
Mix all ingredients until the batter is smooth and even. Fill your prepared muffin cups to about 3/4 full and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool completely on a wire rack, before spooning on the Crystalized Ginger Glaze.

Crystalized Ginger Glaze (or Icing, if you prefer)
  • 1/2 Cup (30g) Tapioca Flour
  • 1/4 Cup So Delicious® Unsweetened Coconut Milk
  • 1/2 Cup (80g) Chopped Crystalized Ginger
  • 2 Tbsp (15g) Coconut Oil
  • 2 Tbsp (20g) Coconut Sugar
Bring the coconut milk to room temperature or slightly warmer. Warm the coconut oil, until it becomes liquid.
Mix all ingredients together, and allow the glaze to sit at room temp for 10-15 minutes - this will allow the coconut sugar to better dissolve and meld.
Use as desired.

Create a Fabulous (Holi)Day!

1. You probably noticed where I mentioned that previously, but if you'll graciously indulge my repetition...
2. I've made my own in the past (and so can you!); I was just a bit lazy this time.


  1. WOW! Those look amazing! Thank you so much for sharing the recipe! Happy holidays!

  2. Thank YOU! and Happy Holidays to you as well!