Double Gingerbread Sour Cream Muffins {a little late on posting}

A reader recently and gently reminded me that I needed to post this recipe up.

From Christmas.

Doesn't it seem like a life time ago to you? Christmas?

Well.. I'm quite sheepy about having forgone the opportune season to post such a perfectly seasonal muffin recipe. These are some of my favorite muffins in the world-- but I issue a caveat: you must like ginger. MUST MUST. Or else these will be misery in each bite of your mouth. If you are ginger's next top fan, you'll be quite happy!

I feel compelled to wish you a Merry Christmas, but the mild weather and longer sunshine hours tells me to simply wish instead, a Merry April. I hope whereever you are, tulips and daffodils are beginning to blossom and color. Oh dear I really am plum ready to pack coats and hats away forever.

Double Gingerbread Sour-Cream Muffins

{Better Homes & Gardens Holiday Baking Issue 2010}

2 cups all-purpose flour

1 Tbsp ground ginger

2 tsp baking powder

¾ tsp ground allspice or cinnamon

¼ tsp baking soda

¼ tsp salt

¼ cup butter

1 egg, lightly beaten

1 8-ounce sour cream (the full fat stuff please!)

1/3 cup milk

¼ cup packed brown sugar

¼ cup mild-flavor molasses

2 tbsp granulated sugar

2 tbsp finely snipped crystallized ginger (if you have a Trader Joes, you can find it there. If you are not so blessed, then Target carries Archer Farms crystallized ginger in tiny containers by the spice section).

Preheat oven to 400. Grease the bottoms of 12 muffin cups; set aside.

In a medium bowl, stir together the flour, spices, baking soda, and salt. Using a pastry blender or two knives, cut in the butter until the mixture becomes coarse crumbles. Make a well in the center of this.

In another bowl, combine the egg, sour cream, milk, brown sugar, and molasses. Add the egg mixture to the flour mixture until just combined (batter should be lumpy). Spoon the batter into prepared muffin cups.

In a small bowl, combine the 2 tbsp granulated sugar with the finely snipped crystallized ginger. Sprinkle over each muffin batter.

Bake in 400 degree oven for 15-20 minutes. Cool in pan on rack for 4-5 minutes. Remove and serve warm.