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Ginger & Lemon Muffins

A microplane grater (also used for citrus zest and hard cheese) works well for grating ginger. Fresh ginger can be frozen up to 6 months; just break off what you need for a recipe.—Linda Green, Kilauea, Kauai, Hawaii
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup minced fresh gingerroot
  • 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

Directions

  • Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 muffin: 231 calories, 9g fat (5g saturated fat), 52mg cholesterol, 291mg sodium, 34g carbohydrate (17g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • geipa
    May 2, 2019

    i thought these muffins were good. The ginger amount was correct but needs a more lemon taste. I used dried lemon peal and might need more. Will make these again. Thanks for sharing.

  • Liz
    Apr 7, 2018

    I made these last night and they were great! The ginger amount is correct, these have a nice spicy ginger flavor as ginger muffins should! I brought them to a potluck and they were a hit with children and adults; one child even ate 3 of them! Mine had to cook 17 minutes.

  • KatesKatering
    Mar 17, 2015

    The answer is No, this is not too much ginger, followed to a tee.These muffins were delicious fresh out of the oven. They made 12 large muffins though, if you want regular 3/4 full size it's more like 16. I think because of the lemon peel, you need that much ginger or it would be over powered by the lemon. I would recommend warming them up if you don't eat them right away or you won't get all the same enjoyment. I cheated on the topping and just used already made crystilized ginger from the spice aisle. Another plus is that at 12 servings these wonderful muffins are under 270 calories. Will make again! Thanks

  • vikqueen
    Mar 17, 2015

    Very good, but not enough lemon. Next time I will try adding 1/4 cup of lemon juice. Also the baking time is way off. Needs at least 20 - 25 minutes

  • terig123
    Mar 17, 2015

    It probably should read 2tsp to 1 tbs. These amounts seem to work best.

  • AMANDALEEANN
    Mar 17, 2015

    These are very tasty! I love the ginger and lemon together!! I have been trying to find a recipe that not only calls for ginger but actually tastes like ginger, not just hints at it.My only change was that I did not have candied ginger, so I just topped with a bit of cane sugar. Thank you for this recipe, I will definitely be making these again. (note: It made 1-1/2 doz, not 1 doz)

  • janelaird
    Mar 16, 2015

    I agree also. That is way to much ginger. I will probably cut it in half and maybe a little less.

  • redcow
    Mar 16, 2015

    I agree with post from Linda. I think this is too much ginger. I have some frozen in my freezer and this would be a good way to use some of the ginger, but 1/4 cup?? I will wait for other posts before making.

  • LindaGrigsby
    Mar 16, 2015

    I love lemon anything, but this looks like an awful lot of GINGER. Is the amount correct?