Lemon Ginger Muffins
Prep time
Cook time
Total time
Serves: 12
  • 2 cups all-purpose flour
  • 1 Tbl. freshly grated lemon zest
  • 1¾ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup sugar
  • ¼ cup crystallized ginger
  • ⅓ cup butter, softened
  • 1 large egg
  • ¾ cup milk
For topping...
  • ¼ cup sugar
  • 2 tsp. freshly grated lemon zest
  • 2½ Tbl. melted butter
  • 1 Tbl. freshly squeezed lemon juice
  1. Preheat oven to 350 degrees. Line 12-cup muffin tin with paper liners or cooking spray; reserve.
  2. Combine flour, 1 Tbl. lemon zest, and baking powder in a medium bowl; reserve.
  3. Place ½ cup sugar and crystallized ginger in your Vitamix or food processor container. Starting at the lowest setting, increasing to Variable 3 blend for 5 seconds or until ginger is finely chopped.
  4. Starting at the lowest setting, add ⅓ cup butter to the container, slowly increase to Variable 4 and blend for 10 seconds or until well combined. Stop blending and use a rubber spatula to scrape sides.
  5. Add milk and egg to the container. Begin at the lowest setting, slowly increase to Variable 5 and blend for 15 seconds.
  6. Pour wet mixture into flour mixture and combine by hand until well mixed.
  7. Spoon ¼ cup into each muffin cup. Mixture will be thick. Bake for 18-20 minutes until toothpick inserted in center comes out clean and edges are lightly browned.
  8. Meanwhile, in a small bowl stir together ¼ cup sugar and 2 tsp. lemon zest. In a separate small bowl, combine 2½ Tbl. melted butter with lemon juice.
  9. While muffins are still hot, dip the tops into melted butter then into lemon sugar. Cool on wire racks.
Recipe by Lemony Thyme at http://www.lemonythyme.com/lemon-ginger-muffins/