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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.
I didn’t have enough plain flour so half the recipe and it came out just perfect. Made exactly 6 muffins.
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.
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!
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?
Hi, Jason! We haven’t tested this recipe with gluten-free flour, so I can’t say for sure. If you want to experiment, I’d suggest substituting the flours with a gluten-free all-purpose flour mix, like, Bob’s 1-to-1 Gluten Free Flour. I don’t think tapioca flour alone will do the trick. Good luck and let us know how it works out!
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.
Hello just made these muffins and the top was flattened completely? what could be the reason? thank you!
Sounds like either your baking powder or your baking soda were old and had lost their leavening power. See http://www.simplyrecipes.com/the_difference_between_baking_soda_and_baking_powder/ for tips on how to tell if they are still good.
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!
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…
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!
Made and loved….used nonfat Greek yogurt because thats what I had on hand and it seemed to work fine. Love the fresh lemon and ginger recipe!
Thank you so much for this recipe! I made them about 4 months ago with my kids, and they were not at all what I was looking for, but surprisingly AMAZING!!!! So amazing, I implored my brother across the country to make them too. He was also impressed. They are these huge cafe style, refreshing, moist,light,knock your taste buds out, kind of muffins. I am going to be making them again this weekend.
I made these muffins the other day and they are amazing! I substituted the lemon with orange and it turned out delicious! Will definitely make them again as anything with ginger in it is a hit with my husband and he already asked for another batch!
Thanks for the recipe.
I figured out why I had too much batter – I didn’t fill the tins up enough. You really have to fill them fairly full – they rise beautifully and have a wonderful muffin top. I have made this recipe 4 times, 3 times as muffins and once as a bundt cake. I actually think I like the bundt cake best! Definitely worth using a food processor. I’ve also used sour cream, homemade buttermilk (1 tbsp lemon juice; add milk to make 1 cup), and plain yogurt, and they all worked great. This is a great recipe!!!
WOW. Just made these muffins this morning. I ended up with enough batter for 12 muffins and a small-ish loaf – maybe my muffin tins are smaller? The glaze makes the flavor pop, and I did end up using my microplaner and “best guess” for how much fresh, unchopped ginger to use. I use about 4 – 5 inches, 1 inch thick (I think). AMAZING flavor. We are having the muffins with hash browns (from your site).
Thanks so much for your great site – I use so many recipes from this site!
I would like to make these muffins but I do not have a food processor. I am thinking of using my microplaner. I did see other comments regarding using one in place of a food processor, but I don’t know how much fresh ginger to grate. I’d rather not cut the ginger into lots of 1/2 inch chunks – do you know about how large a piece of fresh ginger this might be?
No idea. Ginger is pretty inexpensive though. I would just start with a good sized piece, scrape the peel off of the part you are going to grate with the edge of a spoon, and start grating. ~Elise
Can we use this recipe for cake instead of muffins?
I haven’t tried to make this into a cake, but if you do, please let us know how it turns out for you. ~Elise
Elise: your blog is simply amazing and I just made the ginger lemon muffins and they taste really really delicious *____* omg this is my new favorite site to try new recipes :3 thanks for your wonderful work! ;)