Fresh Lemon And Ginger Muffins Recipe

Name: Fresh Lemon And Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coarsely chopped peeled fresh ginger; 1 -2 lemon, well scrubbed and patted dry; 1/2 cup butter, at room temperature; 1 cup sugar; 2 large eggs; 1 teaspoon baking soda; 1 cup plain yogurt or 1 cup buttermilk; 2 cups all-purpose flour; 1/4 cup freshly squeezed lemon juice; 2 tablespoons sugar

Servings: persons

1
Preheat oven to 375u00b0; grease muffin cups or use foil or paper baking cups.
2
Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons.
3
In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy.
4
Beat in eggs, one at a time; add ginger and lemon peel.
5
Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
6
Fold flour into ginger mixture one third at a time, alternately with the yogurt.
7
When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch.
8
While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves.
9
When muffins are baked, remove from oven and let cool 3-5 minutes in pan.
10
Remove from pan and dip top and bottom in the lemon juice and sugar mixture.

1140

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons coarsely chopped peeled fresh ginger, 1 -2 lemon, well scrubbed and patted dry, 1/2 cup butter, at room temperature, 1 cup sugar, and more.

Yes, Fresh Lemon And Ginger Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Lemon And Ginger Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions