Ginger & Lemon Muffins

Name: Ginger & Lemon Muffins
Ingredients: 1/2 cup butter, softened; 3/4 cup sugar; 2 large eggs, room temperature; 1/4 cup minced fresh gingerroot; 2 tablespoons grated lemon zest; 2 cups all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 2 tablespoons coarse sugar; 2 tablespoons finely chopped crystallized ginger

11 ingredients

2 steps

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1/4 cup minced fresh gingerroot
2 tablespoons grated lemon zest
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons coarse sugar
2 tablespoons finely chopped crystallized ginger

Directions

1

Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2

Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.