We don’t know which is better: the tender, lemony muffins or the crunchy, sugary mixture that tops them. Ginger can be a bit assertive, so to make sure it doesn’t overpower the other flavors, it’s quickly cooked in syrup before being added to the batter.
MUFFINS
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, divided
3 tablespoons minced fresh ginger
4 teaspoons grated lemon peel
1/2 cup unsalted butter, softened
2 eggs
2/3 cup plain yogurt
6 tablespoons lemon juice
TOPPING
2 tablespoons sugar
1 tablespoon grated lemon peel
2 tablespoons unsalted butter, melted
1. Heat oven to 400ºF. Spray 12 muffin cups with cooking spray. Whisk flour, baking soda and salt in medium bowl.
2. Cook 1/4 cup of the sugar and ginger in small saucepan over medium heat 2 to 3 minutes or until sugar melts, syrup is slightly thickened and ginger just starts to soften, stirring constantly (do not overcook). Remove from heat; stir in 4 teaspoons grated lemon peel. Cool.
3. Beat 1/2 cup butter in large bowl at medium-high speed until smooth. Gradually beat in remaining 3/4 cup sugar 2 to 3 minutes or until smooth and fluffy. Add eggs one at a time, beating well after each addition. At low speed, beat in ginger mixture, yogurt and lemon juice. Beat in flour mixture just until blended. Spoon into muffin cups (batter will come almost to top).
4. Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan.
5. Meanwhile, combine 2 tablespoons sugar and 1 tablespoon lemon peel in small cup. Brush tops of muffins with melted butter; sprinkle with lemon sugar. Serve warm.
12 muffins
PER MUFFIN: 260 calories, 11 g total fat (6.5 g saturated fat), 4 g protein, 37 g carbohydrate, 65 mg cholesterol, 195 mg sodium, 1 g fiber