Brampton’s Lemon Ginger Muffins Recipe

Preheat oven to 350 degrees. Makes 12 regular or 8 giant muffins.


  • A two inch piece of fresh ginger, grated on a microplane if you have one or finely chopped
  • The zest of 2 well scrubbed lemons
  • 1 stick unsalted butter at room temp.
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 cups unbleached flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup sour cream
  • 1/2 cup fresh squeezed lemon juice mixed
  • 2 Tbs. granulated sugar mixed

Mix fresh squeezed lemon juice and 2 Tbs. of granulated sugar. Set aside.

Spray muffin tins with non-stick baking spray. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.

In a large bowl, cream butter and sugar. Add ginger and lemon zest. Add one egg at a time incorporating the eggs well into the batter/sugar mixture.

Add 1 cup of flour mixture alternating with 1/2 the sour cream. Repeat until all is incorporated. Do not over mix.

Distribute batter into muffin tins. Bake for 18-20 minutes until golden on top. Remove from oven and brush with reserved lemon juice/sugar mixture.

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