Lemon Ginger Muffins

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Photography Credit: Elise Bauer

I’ve been experimenting lately with lemon ginger muffins, looking for just the right recipe. Unfortunately, with all the heat we’ve been having around here lately, my experiments took a hiatus for a couple of weeks. Who wants to turn on the oven when the AC is struggling to keep the house below 80°F?

In California we’ve finally had a break in the hot weather (my apologies to those of you on the East Coast who are getting it now) and I got up early this morning to bake these muffins.

So good! The yogurt in the batter helps create an especially light and fluffy cupcake.

Lemon Ginger Muffins

Lemon Ginger Muffins Recipe

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  • Yield: Makes 12 muffins

Ingredients

  • 3 cups of all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 1/2-inch cubes of peeled, fresh ginger
  • 1 large lemon
  • 1 cup sugar -divided into 1/4 cup and 3/4 cup
  • 10 Tbsp unsalted butter (1 1/4 stick), softened
  • 2 large eggs
  • 1 1/2 cup plain yogurt

Glaze

  • 2 Tbsp fresh lemon juice
  • 1 cup confectioner's sugar (powdered sugar)

Method

1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 Using a vegetable peeler, peel off the lemon zest from one large lemon (avoid the white pith). Coarsely chop the zest. You should have approximately 1/4 cup of chopped lemon zest. Add this zest, the cubed fresh ginger, and 1/4 cup of sugar to a food processor. Pulse until a paste forms.

4 In a large mixing bowl, cream butter and remaining 3/4 cup of sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest and ginger paste.

5 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.

6 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool.

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7 While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.

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Lemon Ginger Muffins

Showing 4 of 30 Comments

  • allison

    Hi, has anyone tried to bake these using the mini tins. If so how did they turn out. I know when you change the size of some baked items the texture is a bit different.

  • JAA

    Hello just made these muffins and the top was flattened completely? what could be the reason? thank you!

  • Laura

    These are absolutely amazing. The best muffins I have eaten in quite some time. I did add a splash of vanilla, but otherwise I prepared the recipe exactly as it was written. Definitely a keeper :) Thank you so much!

  • Paul

    I had leftover Meyer lemons and chose to use them with this recipe. I made friends. Real human ones. Now I must make more. The lemon sugar glaze kept them moist for a few days and the cake texture was perfect. I measured and weighed the ingredients and I would not change a thing…

  • Terry

    Delish! I used half whole wheat pastry flour, which gave it a nice texture while still keeping them light & moist. BTW, I hand chopped the ginger – so you don’t necessarily need a food processor. Using another recipe’s suggestion, I cooked the ginger & 1/4 cup sugar in a small saucepan till the sugar melted, then added the lemon zest.

    I ran out of white sugar, so I used 3/4 cup brown sugar in the butter/sugar mix. I had some leftover buttermilk, so I used that instead of the yogurt. And lastly, I added about a cup of blueberries. I was a little concerned about substituting the buttermilk, but they came out great! Everyone loved them and this is definitely going into my “keeper” list. I, too, thought a half cup ginger seemed like an awful lot, but it was wonderful!

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