Name: Lemon Ginger Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 cups of all-purpose flour -; 1 tablespoon baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 1 large lemon -; 1/2 cup 1/2-inch cubes of peeled, fresh ginger -; 1 cup sugar, divided -; 10 tablespoons unsalted butter (1 1/4 stick), softened -; 2 large eggs -; 1 1/2 cup plain yogurt -; Glaze -; 1 cup confectioner's sugar (powdered sugar) -; 2 tablespoon fresh lemon juice -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Ginger Muffins

1. 3 cups of all-purpose flour -

2. 1 tablespoon baking powder -

3. 1/2 teaspoon baking soda -

4. 1/2 teaspoon salt -

5. 1 large lemon -

6. 1/2 cup 1/2-inch cubes of peeled, fresh ginger -

7. 1 cup sugar, divided -

8. 10 tablespoons unsalted butter (1 1/4 stick), softened -

9. 2 large eggs -

10. 1 1/2 cup plain yogurt -

11. Glaze -

12. 1 cup confectioner's sugar (powdered sugar) -

13. 2 tablespoon fresh lemon juice -

How to cook deliciously - Lemon Ginger Muffins

1. Stage

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

2. Stage

Combine the dry ingredients: Whisk together the flour, baking powder, baking soda, and salt and set aside.

3. Stage

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

4. Stage

Beat the 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. Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest and ginger paste.

5. Stage

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

6. Stage

Fill the 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.

7. Stage

Bake: 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.

8. Stage

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

9. Stage

Glaze the muffins: 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.