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Fresh Lemon and Ginger Muffins

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“In 'Muffins' by Elizabeth Alston”
READY IN:
50mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°; 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.

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