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Marion Cunningham's Fresh Ginger Muffins


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Marion Cunningham's Fresh Ginger Muffins 0 Picture


  • 1 piece unpeeled fresh ginger - (4 to 5 oz)
  • 3/4 cup sugar plus
  • 3 tablespoons sugar
  • 2 tablespoons finely-grated lemon zest
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 8 tablespoons unsalted butter room temperature
  • 2 eggs
  • 1 cup buttermilk


Servings 16


Step 1

Preheat an oven to 375 degrees. Butter standard muffin tins.

Cut the unpeeled ginger into large chunks. In a food processor fitted with the metal blade, process until it is finely minced. You should have about 1/4 cup.

In a small saucepan, combine the ginger and 1/4 cup of the sugar. Cook over medium heat, stirring, until the sugar melts and the mixture is hot; this takes only about 2 minutes. Set aside to cool until tepid.

In a small bowl stir the lemon zest and the 3 tablespoons sugar. Let stand for a few minutes, then add to the ginger mixture. Stir and set aside.

In a medium bowl, stir and toss together the flour, salt and baking soda. Set aside.

Spoon into the prepared muffin tins, filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the tins for 1 minute, then remove.

This recipe yields 16 standard muffins.

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