Skip to main content

Ginger & Lemon Muffins

This time of year is very dreary here in New England. Though we haven't had much snow we've had lots of gray days and cold temps so I'm always looking for little pick-me-ups. I searched the Taste of Home site and these Ginger & Lemon Muffins really stood out to me.



The recipe called for 1/4 cup fresh grated ginger root and I questioned that amount and in the end I pulled it back to 2 heaping tablespoons.  These aren't necessarily made in the traditional muffin method and I disagree with the recipe's suggestion to beat the flour and buttermilk in "well."


I beat them in alternately until just combined because I was concerned with the texture of them if overmixed. I topped the muffins with Selefina crystallized ginger and turbinado sugar and that gave the muffins a beautiful crunchy exterior after baking.


The two tablespoons of ginger resulted in a very subtle flavor, and next time I'll definitely go for the whole amount as written so that they are truly ginger forward muffins. I was happy with the amount of lemon but you definitely could bump that up as well with a little bit of the juice from the lemons you zested.

The texture was amazing, and I enjoyed them by themselves but also with some lemon ginger tea. I always think I'm the only ginger lover in the house but then the guys surprise me and things disappear very quickly.


Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

Ginger & Lemon Muffins

Ginger & Lemon Muffins
Author: Jolene's Recipe Journal

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 3 to 4 tablespoons minced fresh ginger root (approximately 1/4 cup)
  • 2 tablespoons grated lemon zest
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
Topping
  • 2 tablespoons coarse sugar
  • 2 tablespoons finely chopped crystallized ginger

Instructions

  1. Preheat oven to 375°.
  2. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest.
  3. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating until just combined after each addition.
  4. Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins.
  5. Bake 15 to 18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Notes

Source: https://www.tasteofhome.com/recipes/ginger-lemon-muffins/

Recommended Products

Microplane Premium Made in USA Zester Grater, 13
Wilton Perfect Results Muffin Tin

Other recipes you may enjoy:

Lemon Pound Cake Muffins

Ginger Pear Muffins

Cinnamon Crumb Muffins #MuffinMonday

Ginger, lemon,
Muffins, breakfast, snack
American

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.  Updated links for all of our past events and more information about Muffin Monday, can be found on our home page. 




Labels:

Comments

A Day in the Life on the Farm said…
Citrus and Ginger is such a great flavor combination. I'm sure these were delightful.
February 26, 2024 at 5:55 AM
Stacy Rushton said…
I love lemon and ginger together! Bet the muffins brightened your whole family's day!
February 26, 2024 at 8:35 AM
Karen said…
Great use of the crystalized ginger! These muffins are so bright and pretty!
February 26, 2024 at 2:36 PM
Swathi said…
Ginger lemon muffins looks delicious love the combo of crystalized ginger and lemon.
February 28, 2024 at 9:31 PM

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f
13 comments
Read more