These Lemon Ginger Muffins are a delightful balance of zesty citrus and warm, spicy ginger, making them a perfect treat for any time of day. The fresh lemon juice and zest provide a bright, tangy flavor, while the ginger adds a touch of heat and depth. They are moist, tender, and not overly sweet, making them an excellent companion for your morning coffee or afternoon tea. Plus, the combination of flavors feels both refreshing and comforting, perfect for enjoying year-round.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground ginger
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon freshly grated ginger
- Zest of 2 lemons
- 2 tablespoons lemon juice
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground ginger. Set aside.
- Prepare wet ingredients: In another bowl, beat together the melted butter and sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the freshly grated ginger, lemon zest, lemon juice, buttermilk, and vanilla extract until well combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring just until everything is combined. Be careful not to overmix.
- Scoop and bake: Divide the batter evenly among the muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These muffins can be enjoyed warm or at room temperature and pair wonderfully with a dollop of butter or lemon glaze for extra indulgence!
