| Total: | 1 hr |
| Prep: | 40 min |
| Cook: | 20 min |
| Yield: | About 16 muffins |
Ingredients
- A 2-ounce piece unpeeled ginger root
- 3/4 cup plus 3 tablespoons sugar
- 2 tablespoons lemon zest with some pith
- 1/2 cup (1 stick) butter, room temperature
- 2 eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
Instructions
- Preheat the oven to 375 degrees.
- Grease 16 muffin pans.
- If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/4 cup. It is better too much ginger than too little.
- Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan – the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely.
- Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside.
- In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda and beat until smooth. Add the lemon-ginger mixture and mix well.
- Spoon the batter into the muffin cups so that each cup is about 3/4 full. Bake 15-20 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 170 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 3 g |
| Cholesterol | 36 mg |
| Sodium | 139 mg |
Reviews
what the heck are you supposed to do after the ginger-sugar cools and resolidifies
these were yummy… my sons 7 and 9 loved them …. i omitted the 3 tbsp of sugar and added a dash of cinnamon. even replaced some of the flour with a mixture of seedmeals. this recipe is not bland …. they are delicious…. and with a cup of chai tea … mmmmm
My ginger-holic friends loved them, as did I. I followed the recipe except for a bit more minced ginger than called for. Delicious!
First, this is a really good recipe. I hate it when people review a recipe after they’ve altered it, but I’ll break my own rule today :-
I made these for my brother-in-law who is a ginger-holic. To amp up the ginger flavor, I added 1/2 cup of chopped candied ginger to the batter just before baking. Based on a comment that the muffins were bland, I added a 1/2 teaspoon of vanilla extract and 1/4 tsp of lemon extract. I also used the juice from one of the lemons I zested to make a glaze with confectioner’s sugar that I drizzled over the muffins after they cooled.
My family loved these and to my surprise even my 3 1/2 year old niece gobbled them up.
NOTE: a rasper/zester is really much easier than a food processor for the ginger and the lemon zest required for this recipe.
We really enjoyed the muffins! Fresh ginger — YUM!
I made these tonight to give them a try before making a large batch for a brunch we are having Sunday for 16 -20 guests. I am so glad I did. I was very disapointed. I followed this recipie exactly, and they were very bland.
The muffins were not high at all, and had no flavor to them. I will not try them again.Sorry Marion.
The muffins were not high at all, and had no flavor to them. I will not try them again.Sorry Marion.
This is an excellent recipe!! Very moist and light. I also used more ginger than the recipe called for. Recipe doesn’t state anything about peeling the ginger, but I did, then processed fine.