Marion Cunningham's Fresh Ginger Muffins
Marion Cunningham's Fresh Ginger Muffins is rated
out of
5 by
3.
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
16
Makes 16 standard muffins.
One of the best muffin recipes ever, this is from the author of The Breakfast Book and The Supper Book and the person we must thank for revising The Fannie Farmer Cookbook for our generation.
Ingredients:
- 1 piece unpeeled fresh ginger (4 to 5 oz.)
- 3/4 cup plus 3 Tbs. sugar
- 2 Tbs. finely grated lemon zest
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 8 Tbs. (1 stick) unsalted butter, at room
temperature - 2 eggs
- 1 cup buttermilk
Directions:
Preheat an oven to 375ºF. 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 Tbs. 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.
In a large bowl, beat the butter until smooth. Add the remaining 1/2 cup sugar and beat until blended. Add the eggs and beat well. Add the buttermilk and mix until blended. Then add the flour mixture and stir just until blended. Stir in the ginger-lemon mixture.
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.
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 Tbs. 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.
In a large bowl, beat the butter until smooth. Add the remaining 1/2 cup sugar and beat until blended. Add the eggs and beat well. Add the buttermilk and mix until blended. Then add the flour mixture and stir just until blended. Stir in the ginger-lemon mixture.
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.
Makes 16 standard muffins.
Adapted from
Williams-Sonoma Kitchen Library Series,
Muffins & Quick Breads,
by John Phillip Carroll
(Time-Life Books, 1993).
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Rated 5 out of
5
by
JoannieMac from
Delicious but one error in recipe
The muffins are light, lemony with the zip of ginger. I was following the recipe in my WS cookbook which said 4-5oz of fresh ginger and then in the instructions said you should have 1/4 cup or two oz. Impossible to start with 5 oz and come up with only 2 simply by finely chopping. I looked on line for other sources for the famous muffins and all list 2 oz in the ingredients list. So, save yourself some extra chopping and start with 2 oz.
Do make these muffins as they are delicious and sophisticated flavor!
Date published: 2020-08-02
Rated 5 out of
5
by
minims from
Zesty Flavors!
These are very tasty, bursting with bright lemon and lovely sharp ginger, a terrific flavor combination. I made the recipe with almost 2 tablespoons less sugar than called for. They were not too sweet or tart. Next time I will sprinkle a little demerara sugar on top, it may add a little crunch. I also baked these off in a dark mini muffin pan. The dark colored pan aided in the browning, which is helpful because they bake up quickly. The batter made 56 two bite muffins. I look forward to serving these many more times. I love them.
Date published: 2018-04-30
Rated 5 out of
5
by
trav45 from
Fantastic Muffin!
These are my absolutely favorite muffin, and I’ve been making them for years. I usually bake them an extra couple minutes to get a nice, crusty exterior to contrast with the moistness from the ginger.
These are for serious ginger lovers—the kind of people who nibble on candied ginger all by itself!
Date published: 2014-11-07