Muffins

• Preheat the oven to 325°F. Line two, 12-cup muffin tins with muffin liners and set aside. (This recipe yields 21 muffins.)
• In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy.
• Add the molasses and eggs. Beat until smooth, scraping down the bowl as needed.
• In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
• Add about ⅓ of the dry ingredients to the butter and sugar mixture, mixing until just combined (don't overmix). Add half the water, followed by another third of the dry ingredients. Pour in the remaining water and add the final third of the dry ingredients. Mix until combined.
• Add ⅓ cup of batter to each muffin tin cup.
• Sprinkle the tops of each muffin with ¼ teaspoon turbinado sugar.
• Bake muffins for 28-30 minutes, or until a toothpick inserted in the center comes out with a few crumbs, but no wet batter.
• Let the muffins cool for a few minutes in the muffin tin before transferring them to a wire rack to continue to cool. Enjoy when the muffins are cool enough to handle.