Lemon Ginger Muffins

Light and fluffly lemon ginger muffins, with fresh ginger and lemon zest, and a lemon juice sugar glaze.

  • 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 Preheat oven: 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 Make paste with lemon zest, ginger, sugar: 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 Beat butter with sugar, add eggs, then zest ginger paste: In a large mixing bowl, beat the 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 Alternate adding dry ingredients with yogurt: 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 Fill muffin tin with dough: Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups.

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7 Bake: Bake at 375°F 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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8 Make glaze: 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.

9 Brush muffins with glaze: 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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