Lemon Ginger Muffins Recipe

Lemon Ginger Muffins Recipe

Lemon muffins with candied ginger, sugar and tangy lemon frosting. Both tangy and sweet, these lemon muffins are the perfect afternoon treat.

INGREDIENTS

• 1/2 teaspoon salt
• 1 Tbsp baking powder
• 1 large lemon
• 2 large eggs
• 1/2 teaspoon baking soda
• 1 1/2 cup plain yogurt
• 1 cup sugar -divided into 1/4 cup and 3/4 cup
• 3 cups of all-purpose flour
• 1/2 cup 1/2-inch cubes of peeled, fresh ginger
• 10 Tbsp unsalted butter (1 1/4 stick), softened

Glaze

• 1 cup confectioner's sugar (powdered sugar)
• 2 Tbsp fresh lemon juice

Instructions

First, preheat the oven: set the oven rack on the lower center of the oven. Preheat the oven to 375 ° F.

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

Make a paste with the lemon zest, ginger, sugar: using a vegetable peeler, peel the lemon zest from a large lemon (avoid the white marrow). Roughly chop the zest. You should have about 1/4 cup of chopped lemon zest.

Add this zest, fresh ginger cubes and 1/4 cup sugar in a food processor. Pulse until a paste forms.

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

Add the eggs one by one, beating until they are incorporated after each.

Stir in lemon zest and ginger paste.

Alternate the addition of dry ingredients with yogurt: beat in half the dry ingredients until they are incorporated. Beat in a third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt.

Add the remaining dry ingredients, then the remaining yogurt. Again, be careful to beat until incorporated. Don't beat too much.

Fill the muffin pan with dough: use a standard 12-muffin muffin pan. Lightly coat each muffin pan with olive oil or a little melted butter using a pastry brush. Divide the muffin batter evenly among the molds.

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

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

Brush the frosting muffins: While the muffins are still a little warm, use a pastry brush to brush the frosting over each muffin. The muffins will absorb some of the frosting, so add more frosting to each muffin if desired. Happy Cooking Time.