Lemon muffins with bits of candied ginger and a lemon glaze offer bright flavor to tender muffins for a perfect breakfast on the go.
Lemon and Candied Ginger Muffins
By Sue Lau | Palatable Pastime
For my recipe of the day I have made lemon and candied ginger muffins with a sweet lemon glaze as part of Muffin Monday which is hosted by Stacy Rushton and which I love taking part in unless my house falls like a stack of wobbly playing cards (which has happened more than once).
I did these because I wanted something sort of festive for December, and to me, candied ginger can be a solid part of your holiday baking. I also love lemon, and find that can be under-represented during the last month of the year while everyone goes gingerbread crazy.
I did make these using Swerve granular and powdered, which are awesome replacements for regular sugar and used in equal amounts.
Muffin Monday
- Artichoke Dip Mini Muffins from Food Lust People Love
- Cranberry Sweet Potato Muffins from Jolene’s Recipe
Journal - Jalapeño Cheddar Mini Muffins from Karen’s Kitchen Stories
- Lemon and Candied Ginger Muffins from Palatable Pastime
- Wine Muffins from Passion Kneaded
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
Lemon and Candied Ginger Muffins
Ingredients:
- 2-1/4 cups all-purpose flour
- 1/2 cup granulated sugar or Swerve granular sugar replacement
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup whole milk
- 2 large eggs
- 1/3 cup melted butter, cooled
- 1/4 cup chopped candied ginger
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- zest and juice of one lemon
Icing:
- 1/2 cup powdered sugar or Swerve powdered sugar replacement
- 1/2 teaspoon lemon extract
- 1-2 tablespoons milk or cream to give drizzling consistency
- little bit extra minced candied ginger and/or granulated-crystal sugar to sprinkle on icing (optional)
Method:
- Preheat oven to 400°F.
- Stir together dry ingredients in a bowl, then mix in everything else (not the icing).
- Divide batter among paper lined muffin cups.
- Bake for 18-20 minutes or until a toothpick, inserted, can be removed without wet batter clinging to it.
- Cool and drizzle with icing.
From the kitchen of palatablepastime.com
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