Lemon Ginger Muffins

• Produce

  • 1 Lemon, large

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Confectioners' sugar
  • 1/2 tsp Salt
  • 1 cup Sugar -divided into

• Dairy

  • 1 1/4 stick 10 tbsp unsalted butter, unsalted
  • 1 1/2 cup Yogurt, Plain

• Other

  • 1/2 cup 1/2-inch cubes of peeled, fresh ginger

Found on simplyrecipes.com

Description

Ingredients

• 3 cups of all-purpose flour
• 1 Tbsp baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup 1/2-inch cubes of peeled, fresh ginger
• 1 large lemon
• 1 cup sugar -divided into 1/4 cup and 3/4 cup
• 10 Tbsp unsalted butter (1 1/4 stick), softened
• 2 large eggs
• 1 1/2 cup plain yogurt
• 2 Tbsp fresh lemon juice
• 1 cup confectioners sugar (powdered sugar)

Directions

• 1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F. 2 Whisk together the flour, baking powder, baking soda, and salt and set aside. 3 Using a vegetable peeler, peel off the lemon zest from one large lemon (avoid the white pith). Coarsely chop the zest. You should have approximately 1/4 cup of chopped lemon zest. Add this zest, the cubed fresh ginger, and 1/4 cup of sugar to a food processor. Pulse until a paste forms. 4 In a large mixing bowl, cream butter and remaining 3/4 cup of sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest and ginger paste. 5 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. 6 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool. 7 While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.