Jolene's Recipe Journal

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

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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

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Created using The Recipes Generator

#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. 

• Banana Pineapple Muffins with Macadamia Nuts from A Day in the Life on the Farm
• Ginger & Lemon Muffins from Jolene's Recipe Journal
• Jalapeño Cheddar Muffins from Food Lust People Love
• Lemon Zucchini Muffins from Palatable Pastime
• Sourdough Apple Pie Muffins from Zesty South Indian Kitchen
• Sourdough Tangerine Muffins from Karen's Kitchen Stories