Lemon Ginger Muffins
Bursting with zesty brightness and a hint of warming spice, these Lemon Ginger Muffins strike the perfect balance between refreshing and cozy. Made with fresh lemon zest and juice, alongside grated ginger, these muffins deliver a delightful blend of tanginess and subtle heat in every bite. The addition of yogurt ensures a moist and tender crumb, while a light dusting of powdered sugar (if desired) adds a touch of sweetness to elevate their presentation. Ready in just 35 minutes, these muffins are ideal for a vibrant breakfast, a mid-day snack, or a lively addition to any brunch spread. Easy to prepare and packed with flavor, this recipe offers a quick and rewarding way to indulge in homemade baked goodness.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 0.5 cup unsalted butter, melted
- 0.75 cup plain yogurt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar (optional, for topping)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Stir in the grated ginger and lemon zest, making sure they are evenly distributed throughout the dry mixture.
In a medium bowl, whisk together the melted butter, yogurt, eggs, vanilla extract, and lemon juice until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
If desired, dust the cooled muffins with powdered sugar before serving for extra sweetness and presentation.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2176 mg | 95% | |
| Total Carbohydrate | 373.2 g | 136% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 179.9 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 469 mg | 36% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 930 mg | 20% | |
*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.
