Ginger Lemon Muffins

Ginger Lemon Muffins Recipe | Crumbs and Chaos

You may have seen a week or so ago that I post Salted Caramel Muffins from Food Network Magazine’s recent 50 muffins.  Again, I bring you one of their muffins.  The Ginger Lemon Muffin.  The combination sounded delightful and did not disappoint.  The only thing I changed was the ginger.  Because I didn’t have ground ginger on hand I used fresh ginger that was peeled and grated.  It worked great and tasted wonderfully.  Overall, these muffins were very simple to make and the addition of the lemon was just as simple and the perfect companion to the ginger!

Ginger Lemon Muffins Recipe | Crumbs and Chaos

Ginger Lemon Muffins


  • 2 cupsFLOUR
  • 2 Tablespoons COCOA POWDER
  • 1 teaspoon BAKING SODA
  • 1/2 teaspoon SALT
  • 1/2 cup BUTTER, melted
  • 1/2 cup SUGAR
  • 1/2 cup MOLASSES
  • 1/4 cup MILK
  • 2 EGGS
  • 1 1/2 inch piece GINGER, peeled and grated (or 1 Tablespoon GROUND GINGER)


  1. Preheat oven to 350 degrees. Place papers in muffin tins. Mix flour, 2 cocoa powder, baking soda and salt in a large bowl. Whisk melted butter, sugar, molasses, milk, eggs, and ginger; fold into the flour mixture. Divide among 12 prepared muffin cups; bake 20 to 25 minutes. Remove from oven and make a dent in each muffin while still warm; allow to cool. Fill dent with jarred lemon curd. ENJOY!




Some other ginger favorites:

 Ginger Cookies

 Gingerbread Caramel Crunch

Gingerdoodle Cookies

 Gingerbread Trees with Lemon Icing


This post may be linked to these fabulous parties: Trick or Treat Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, What’s In Your Kitchen Wednesday, Show & Share Wednesday


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