No ImageLemon Ginger Muffins

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  1. Kim

    I made these for a brunch dessert and they were perfect. Not too sweet and more suitable than a cake, although they have a slightly cakey texture. I usually bake regular-sized muffins for 18-20 minutes and these were done at 18 and looked just like the picture; they would have been burnt at 25-30 minutes. I used Greek yogurt and they were a tiny bit dry so next time will use a regular (runnier) yogurt. I will definitely make these again.


  2. Fp

    I didn’t have enough plain flour so half the recipe and it came out just perfect. Made exactly 6 muffins.


  3. Nikki

    I made these on Sunday and LOVED them. They are not overly sweet and the texture is perfect. I want to play with the recipes to try other flavours without losing the texture. I hope these freeze well because the recipe made 22 muffins which is more than I can eat in a week so I froze 10 for a couple weeks or so from now.


  4. Anne

    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!


  5. Argo Naut Jason

    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?

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