Ginger Breakfast Muffins

Recipe for Ginger Breakfast Muffins

Nothing beats a home-baked muffin with a steaming hot cup of coffee first-thing in the morning; however these Ginger Breakfast Muffins will make the event even more satisfying by offering the perky punch of freshly ground ginger in each bite.

Ingredients for Ginger Breakfast Muffins:

  • ¼ cup fresh ginger – one large 3-4 inch knob
  • 1 cup granulated sugar – divide out ¼ cup
  • 2 tsp. vanilla
  • 2 large eggs
  • 2 tbsp. fresh grated lemon zest
  • 2 cups unbleached all-purpose flour
  • ½ tsp. kosher salt
  • 1 tsp. baking soda
  • ½ cup room temperature (softened) butter
  • ½ cup raw Turbinado sugar
  • 2 tsp. ground ginger

Directions for Ginger Breakfast Muffins:

Preheat oven to 350oF. Line a standard muffin tin/pan or cupcake pan with foil cupcake liners, or paper liners.

  1. Cut unpeeled ginger-knob into chunks, add to a food processor and grind until well minced
  2. Pour ¼ cup sugar into the bottom of a small saucepan, add the minced ginger and place over medium heat; when the sugar has melted remove from heat and cool to room temperature, set aside until needed
  3. While the sugar/ginger mixture cools; add lemon zest and remaining sugar together in a small bowl, stir well and reserve
  4. Stir flour, salt, and baking soda together in a small bowl
  5. In a large mixing bowl add softened butter and lemon zest/sugar mixture beat on high speed of electric mixer until light and fluffy, add eggs; beat for 30 seconds or so to incorporate.  Do not worry if it is clumpy.
  6. Add buttermilk and stir to combine using low speed of mixer
  7. Add dry ingredients a little at a time with mixer running on low until all is incorporated
  8. Gently stir in reserved ginger syrup, stir well
  9. Scoop batter into paper lined muffins tins, filling ¾ full – bake 30 minutes or until tester inserted into one muffin comes out clean

Combine Turbinado sugar and ground ginger in a small bowl, dust each piping hot muffin with the mixture immediately after removing from oven.  Allow muffins to cool 5 minutes in pan, then remove to cooling rack.

Serve these spicy hot muffins with lots of real butter, Orange Marmalade, and big mugs of hot, hot coffee — any morning!

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