Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Whole Wheat Ginger-Orange Muffins
At a Glance
- Prep
- 15 minutes
- Cook
- 22 minutes
- Total
- 50 min
- Yield
- 12.00 muffins
Categories
- Muffins
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Cereals containing gluten — check ingredient labels
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Whole Wheat Ginger-Orange Muffins brings together 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, 2/3 cup sugar in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 12 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2/3 cup sugar
- 2 teaspoons ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup minced crystallized ginger
- 1 tablespoon grated orange peel
- 7 tablespoons unsalted butter, melted and cooled to lukewarm
- 1/3 cup sour cream
- 1/3 cup fresh orange juice
- 2 eggs, room temperature
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Preheat oven to 400 degrees.
Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
Mix first 7 ingredients in large bowl; stir in crystalized ginger and orange peel.
Whisk butter,sour cream.orange juice and eggs in medium bowl.
Make well in center of dry ingredients;add butter mixture to well, stir until.
just blended (batter will be lumpy).
Spoon batter into prepared cups,filling each 3/4 full.
Bake until muffins are golden brown and tester inserted in center comes out clean, 20 to 25 minutes.
Cool 5 minutes, turn out of pan.
Serve warm or at room temperature.
Keep Cooking
More all-purpose flour Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
