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Lemon Ginger Muffins Recipe

Lemon Ginger Muffins Recipe

These quick muffins are tender and have a lovely aroma while they're baking. Fat-free yogurt keeps them moist. If you like the lemon and ginger, you're sure to enjoy their fresh flavor.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • Sugar substitute equivalent to 1/2 cup sugar
  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) fat-free plain yogurt
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons grated lemon peel


  • 1. In a large bowl, beat the butter, sugar and sugar substitute until crumbly. Add egg whites; beat well. Combine flour and baking soda; add to butter mixture alternately with yogurt. Stir in ginger and lemon peel.
  • 2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts

1 each: 171 calories, 5g fat (3g saturated fat), 14mg cholesterol, 186mg sodium, 27g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Lemon Ginger Muffins

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wrenjen523 User ID: 7407554 152816
Reviewed Jan. 5, 2014

"I found them very good, but chose to cut the ginger down significantly as that seemed like a lot of ginger. Also due to dietary restrictions had to use all splenda. While I find the flavor delicious and them to be a decent muffin, they stuck about half in the muffin paper, and made them useless to serve to others, because it was necessary to have two per serving rather than one. I'm not sure what I could have done differently to prevent this."

cecilyd User ID: 102990 130399
Reviewed Jun. 18, 2008

"Needs salt! These were tasteless and dense muffins, and we won't make these muffins again."

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