Fresh Ginger & Lemon Muffins

Hi guys!


As I already mentioned in my last blog, the weather is starting to become warmer again and I am starting to cook and bake dishes that are summer-appropriate. For me this represents light dishes involving fresh fruit and vegetables as there is such a variety starting to become available now. And let's be honest: is there anything better than a muffin with fresh, incredibly sweet strawberries or other fruit? 


So this week, I have decided to go with a recipe that expresses the freshness of late spring and early summer just perfectly: fresh ginger and lemon muffins from Cynthia Barcomi's "I love baking". As the recipe is written in german, I am trying my best to translate it using the right measurements.


Here's the recipe:


2 1/2 cups + 1 tablespoon (385g) all-purpose flour
1 teaspoon bicarbonate soda
1 pinch salt
1 stick (125g; 4 oz) unsalted butter
1 cup (150g) sugar
2 eggs
lemon zest from one lemon
2 1/2 tablespoons freshly grated ginger
1 cup (250ml; 8 fl. oz) buttermilk
4 tablespoons lemon juice
1 tablespoon sugar


1) Preheat the oven to 190°C (375°F). Line a muffin tin with paper cases or grease it.


2) Mix the flour, bicarbonate of soda and salt in a small bowl.


3) In a second bowl beat the butter and sugar using a blender or kitchen machine until light and fluffy. This takes about 2 minutes. Add the eggs and whisk for another 1-2 minutes. Add the lemon zest and ginger, then add the buttermilk and whisk to combine. Mix in the flour whisking as little as possible.


4) Fill the dough in the muffin tin. Make sure they are equally full. Bake for about 18 minutes until cooked (my muffins needed 23 minutes until perfectly cooked) and test with a skewer. 


5) Let the muffins rest in the tin for 10 minutes. In the meantime, combine the lemon juice with the sugar in small saucepan over high heat and cook, stirring, for 1 minute. Using a metal skewer or a toothpick, hole the muffins at several places. Pour the syrup over the muffins. You want to make sure they're soaked with syrup.


Yield: 12 muffins


Here is how mine turned out:

What I love most about these muffins is that they are not just sweet. With the lemon zest in the dough and lemon syrup on top, they have a great refreshing taste to them. It took about 30 minutes active preparation time, because a few things needed grating. My muffin cases were filled completely with dough, but they didn't run out to the side, but rose nicely. 


I hope you can enjoy a few summery days from wherever in the world you are visiting the blog and are getting inspired! I tried the first muffins in beautiful sunshine outside:

Have fun trying!