8tablespoonsunsalted butter, 1 stick, melted and cooled slightly
2tablespoonsfinely chopped crystalized ginger
Instructions
Preheat the oven to 375 degrees F. Line 12 muffin cups with muffin liners.
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and allspice until combined; set aside.
In a large bowl, whisk together eggs, brown sugar, and buttermilk until combined. Add melted butter and whisk vigorously until thick and homogeneous. Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and crystalized ginger and stir with rubber spatula until just combined (do not overmix or the muffins will be tough).
Divide batter equally among prepared muffin cups. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time. Cool muffins in muffin tin on wire rack, 5 minutes. Remove muffins from tin and serve