Lemon Ginger Muffins

Name: Lemon Ginger Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 710 milliliters all-purpose flour; 1 Tbsp baking powder; 1 teaspoons baking soda; 1 teaspoons salt; 118 milliliters 1/2-inch cubes of peeled, fresh ginger; 1 large lemon; 237 milliliters sugar -divided into 1/4 cup and 3/4 cup; 10 Tbsps unsalted butter (1 1/4 stick), softened; 2 larges eggs; 355 milliliters plain yogurt; 2 Tbsps fresh lemon juice; 237 milliliters confectioners sugar (powdered sugar)

You can never have too many breakfast recipes, so give Lemon Ginger Muffins If you have lemon, baking powder, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly roughly 45 minutes. If you like this recipe, take a look at these similar recipes: Lemon Ginger Muffins, Fresh Ginger-and-Lemon Muffins, and Cranberry, Lemon and Ginger Muffins.

Instructions

Preheat oven: Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

Equipment you will use

Oven

Whisk together the flour, baking powder, baking soda, and salt and set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Make paste with lemon zest, ginger, sugar: Using a vegetable peeler, peel off the lemon zest from one large lemon (avoid the white pith). Coarsely chop the zest. You should have approximately 1/4 cup of chopped lemon zest.

Ingredients you will need

Lemon Zest

Vegetable

Ginger

Lemon

Sugar

Equipment you will use

Peeler

Add this zest, the cubed fresh ginger, and 1/4 cup of sugar to a food processor. Pulse until a paste forms.

Ingredients you will need

Fresh Ginger

Sugar

Equipment you will use

Food Processor

Beat butter with sugar, add eggs, then zest ginger paste: In a large mixing bowl, beat the butter and remaining 3/4 cup of sugar together, beating until fluffy.

Ingredients you will need

Ginger Paste

Butter

Sugar

Egg

Equipment you will use

Mixing Bowl

Add eggs one at a time, beating until incorporated after each one.

Ingredients you will need

Egg

Beat in the lemon zest and ginger paste.

Ingredients you will need

Ginger Paste

Lemon Zest

Alternate adding dry ingredients with yogurt: Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt.

Ingredients you will need

Yogurt

Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.

Ingredients you will need

Yogurt

Fill muffin tin with dough: Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups.

Ingredients you will need

Olive Oil

Butter

Dough

Equipment you will use

Pastry Brush

Muffin Tray

Bake at 375°F until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool.

Equipment you will use

Toothpicks

Wire Rack

Oven

Skewers

Make glaze: While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze.

Ingredients you will need

Powdered Sugar

Lemon Juice

Glaze

Equipment you will use

Whisk

Bowl

Add more lemon juice if necessary.

Ingredients you will need

Lemon Juice

Brush muffins with glaze: While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.

Ingredients you will need

Glaze

Equipment you will use

Pastry Brush