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 Recipe
PrintIngredients
- 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.
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.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Lemon Ginger Muffins on Simply Recipes. Thank you!
PrintIf you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
We made them gluten free substituting flour with Pamela’s Baking Mix. Also used 3 tablespoons of brown sugar and 1/2 cup of honey instead of white sugar. Put the lemon glaze on the side for those in our group who sweeten their food differently. Tasted great even baking with a wood burning stove! Everyone loved the flavors of ginger and lemon. Ginger did not overpower it at all. Yogurt kept the muffins moist! I will make again for sure!
xxxxxyyyyy
I quite like your recipe as written. Just now in the pre-assembly stage. Since I’m gluten intolerant I’m wondering about flour substitutions. Can I substitute Tapioca flour for the All Purpose & Whole Wheat?
My daughter and I made these this morning. We made one change, substituting half all purpose and half whole wheat flour, as we didn’t have enough all purpose flour on hand. Turned out fluffy and rose well. These are excellent! I am currently expecting our second child and have been craving the delicious lemon ginger muffins from a local bakery. These are just as good! Thank you for posting this recipe. We will be making them again!
Hello I am from Mexico, and I just made this delicious recipe. Thank you very much. It it so well explained and it works perfectly. Great Recipe!!!
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.