Ginger Lemon Muffins
Brighten up your mornings with these zesty and aromatic Ginger Lemon Muffins! Bursting with the tangy freshness of lemon zest and juice, and perfectly spiced with warm ground ginger and chunks of sweet, chewy crystallized ginger, these muffins strike a harmonious balance of bold flavors. The tender, moist crumb is achieved with a simple combination of melted butter and milk, while the light dusting of powdered sugar adds just the right touch of sweetness. Ready in under 40 minutes, these easy-to-make muffins are perfect for breakfast, brunch, or an afternoon snack. Whether you're craving a citrusy treat or a spiced baked good, these Ginger Lemon Muffins will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.75 cups Milk
- 2 large Eggs
- 1 tablespoon Lemon zest
- 3 tablespoons Fresh lemon juice
- 0.25 cups Crystalized ginger, finely chopped
- 2 tablespoons Optional: Powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the wells lightly with oil or butter.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, ground ginger, and salt. Stir well to ensure the dry ingredients are evenly distributed.
In a separate medium bowl, whisk together the melted butter, milk, eggs, lemon zest, and lemon juice until smooth and well combined.
Make a well in the center of the dry ingredient mixture and pour the wet ingredients into the center. Gently fold the mixture together with a wooden spoon or spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Fold in the finely chopped crystallized ginger, ensuring it is evenly distributed in the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
Bake in the preheated oven for 18-20 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling completely.
Optional: Once cooled, lightly dust the tops of the muffins with powdered sugar for an extra touch of sweetness.
Serve and enjoy your warm and flavorful ginger lemon muffins!
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2320 mg | 101% | |
| Total Carbohydrate | 416.4 g | 151% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 221.7 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 408 mg | 31% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
