In the realm of sweet and spicy treats, fresh ginger muffins reign supreme, tantalizing taste buds with their aromatic blend of warmth and zing. Whether you're a seasoned baker or a novice yearning to explore new culinary horizons, this article will guide you through a culinary journey, revealing the secrets to crafting the most delectable fresh ginger muffins. From selecting the perfect ginger to mastering the art of balancing flavors, we'll unveil the techniques that elevate these humble muffins into extraordinary delights. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave you and your loved ones craving more of these delectable ginger gems.
Here are our top 3 tried and tested recipes!
FRESH GINGER MUFFINS
Steps:
- Preheat the oven to 375 degrees.
- Grease 16 muffin pans.
- If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/4 cup. It is better too much ginger than too little.
- Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan - the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely.
- Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside.
- In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda and beat until smooth. Add the lemon-ginger mixture and mix well.
- Spoon the batter into the muffin cups so that each cup is about 3/4 full. Bake 15-20 minutes. Serve warm.
FRESH LEMON AND GINGER MUFFINS
Make and share this Fresh Lemon and Ginger Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375°; grease muffin cups or use foil or paper baking cups.
- Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons.
- In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy.
- Beat in eggs, one at a time; add ginger and lemon peel.
- Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
- Fold flour into ginger mixture one third at a time, alternately with the yogurt.
- When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch.
- While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves.
- When muffins are baked, remove from oven and let cool 3-5 minutes in pan.
- Remove from pan and dip top and bottom in the lemon juice and sugar mixture.
Nutrition Facts : Calories 244.8, Fat 9.4, SaturatedFat 5.6, Cholesterol 58.2, Sodium 181.3, Carbohydrate 37.3, Fiber 1, Sugar 20, Protein 4.1
LIME AND FRESH GINGER MUFFINS
Make and share this Lime and Fresh Ginger Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 52m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Line 12-cup muffin pan with paper liners.
- Preheat oven to 375°.
- In a food processor, process sugar, ginger, and lime zest until finely chopped and mixture resembles wet sand.
- In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the ginger mixture, eggs, buttermilk, and oil together until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among muffin cups.
- Bake for 18-22 minutes or until tops are light golden brown and a pick comes out clean.
- Let cool in pan on a wire rack for 3 minutes, then transfer to rack to cool while you make the icing.
- In a small bowl, combine the powdered sugar, lime zest, and lime juice; stir until smooth.
- Spoon over the tops of warm muffins and let cool.
Nutrition Facts : Calories 237.6, Fat 7.2, SaturatedFat 1.2, Cholesterol 35.9, Sodium 238.4, Carbohydrate 39.9, Fiber 0.6, Sugar 23.2, Protein 3.8
Tips:
- Prep Your Ginger: Peel and grate your ginger before you start baking. This will save you time and keep your kitchen tidy.
- Use Fresh Ginger: Fresh ginger packs more flavor than ground ginger, giving your muffins an extra zing.
- Don't Overmix: Overmixing can toughen your muffins. Mix just until the ingredients are combined.
- Fill Muffin Cups Evenly: Use a cookie scoop or spoon to ensure each muffin cup is filled evenly.
- Bake Until a Toothpick Inserted in the Center Comes Out Clean: This is the best way to ensure your muffins are perfectly cooked.
- Let Muffins Cool Before Enjoying: Give your muffins a few minutes to cool in the pan before transferring them to a wire rack to cool completely.
Conclusion:
These fresh ginger muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. With their moist texture, zesty ginger flavor, and crumbly topping, they're sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying muffin recipe, give these fresh ginger muffins a try - you won't be disappointed!
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