Fresh Lemon & Ginger Muffins
Submitted by cherie1
Lemon ginger muffins with finely chopped fresh ginger root, two tablespoons of lemon zest, and a tangy lemon-sugar dip on both sides after baking. Bright, bakery-style breakfast muffins.
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
40 minThese lemon muffins hit a different note than your usual blueberry breakfast pastry. Fresh ginger root, finely chopped, gives every bite a faint warming heat that plays against the bright lemon zest. Together they create a flavor that’s somewhere between a scone and a sophisticated tea cake, far from one-note.
The lemon-sugar dip after baking is the move that pushes these into bakery territory. Once each muffin has cooled briefly, dip the top and bottom into a quick lemon juice and sugar mixture. The sugar dissolves on contact with the warm crumb, leaving a thin glassy crust that crackles slightly when bitten.
The baking soda goes into the yogurt (or buttermilk), where it immediately starts to foam. This is intentional. The pre-activated leavening produces a lighter, airier muffin than dropping the soda into the dry mix.
For the food-processor method, blitzing the sugar with the ginger and lemon peel is genius. The sugar acts as an abrasive, breaking down the ginger and zest into tiny flecks that distribute perfectly through the batter.
Pro Tips
- Use a microplane for the lemon zest. Box graters cut too thick and leave bitter pith.
- Choose firm, plump ginger with smooth skin. Wrinkled ginger is dehydrated and will taste woody.
- Don’t overbake. Muffins should spring back to a light press; another minute and they dry out.
- The lemon dip works best within 15 minutes of pulling muffins from the oven. Cold muffins absorb less syrup.
Variations
- Use buttermilk instead of yogurt for a slightly tangier crumb.
- Add 1 tablespoon of finely chopped crystallized ginger to the batter for extra ginger punch.
- Replace lemon with lime for a tropical version, paired with a piece of coconut cake for an island-themed brunch.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Grease muffin cups or use foil or paper baking cups.
Finely chop the ginger.
Finely grate the lemon peel so you have 2 tablespoons.
In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy.
Beat in eggs, one at a time. Add ginger and lemon peel.
Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
Fold flour into ginger mixture one third at a time, alternating with the yogurt.
When well blended, scoop into muffin cups.
Bake 18 to 20 minutes, or until lightly browned and springy to the touch.
While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish.
Stir until sugar dissolves.
When muffins are baked, remove from oven and let cool 3 to 5 minutes in pan.
Remove from pan and dip top and bottom into lemon juice and sugar mixture.
Note: If you have a food processor use this method: Peel one lemon with a vegetable peeler.
Put ginger, lemon peel, and the 1 cup sugar into the food processor, fitted with a steel blade.
Process 1 to 2 minutes, scraping sides once, until lemon peel and ginger are very finely chopped.
Add butter; process about 30 seconds until creamy.
Add eggs, one at a time, processing briefly after each addition.
Scrape mixture into a large bowl; if it looks curdled, don’t worry.
Add baking soda, yogurt, and flour and continue as above.
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