Mini Lemon & Ginger Muffins
A beautiful and delicious small treat that will cheer up any room!
Mini Lemon & Ginger Muffins
These Mini Lemon & Ginger Muffins are the perfect treat for any occasion, from afternoon tea to a sweet snack. The combination of lemon and ginger adds a refreshing twist to the classic muffin recipe, and the cream cheese frosting takes them to the next level. The recipe makes 36 mini muffins, so it’s perfect for sharing with friends and family. The pro tip emphasizes the importance of preheating the oven and not over-baking the muffins to get the best results. The step-by-step instructions make it easy to follow along, and the optional decorations give you the flexibility to personalize the muffins to your liking. These muffins are sure to impress anyone who tries them!
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Serves:
36 portion
Time to Prepare:
45 min
Time to cook or cure:
5 min
Serves:
Baking
Serves:
36 portions
Time to Prepare:
20 min
Time to cook or cure:
5 min
Skills:
Baking
Ingredients
Mini Lemon & Ginger Muffins (makes 36)
- 120g unsalted butter
- 200 ml / 1 cup honey
- 2 eggs
- 120 ml lemon juice
- Pinch of salt
- 180g flour
- 40g cornstarch
- ½ tsp baking powder
- 1-2 cm ginger root (finely diced)
- Peel of lemon, to taste (finely diced)
The Frosting
- 300g cream cheese
- 30 ml lemon juice
- Pinch of salt
- Honey/icing sugar to taste
- Optional: vanilla essence
To Decorate
- 100g Almond flour
- Edible flowers
- Or Candied ginger/lemon
Tools
- Mixing bowl
- Medium saucepan
- Wooden spoon
- Scales
- Chef’s knife
- Cutting board
- Peeler
- Piping bag
- Medium Nozzle
- Mini muffin cups (36)
- Whisk Small
- Sspoon
- Bowl for almond flour
Useful guidelines
Preheat your oven
to 180 degrees Celsius in time! Don’t wait until the last moment. These cupcakes need a maximum of 5 minutes due to their size. The oven needs to be at the right temperature for you to get the most out of your cupcakes.
Don’t bake them for too long!
The dough should no longer jiggle. Do NOT wait for the cupcakes to turn golden brown as this will dry them out.
Add as much ginger and lemon peel as you like.
I was feeling a little under the weather and added heaps of peel and ginger. This is a required taste. You might prefer just a hint of those two to make it more accessible to children.
Add the lemon juice just before portioning the batter into the cups.
The lemon juice will create a carbon dioxide explosion when mixed with the baking powder. If you add the lemon juice last, you will have extra fluffy muffins.
Directions
Simply follow these steps:
STEP 1 : Make the preferment
Mix all ingredients together. Leave for approx. 8hrs.
STEP 2 : Mix flours, water & preferment
Combine all ingredients until fully mixed.
STEP 3 : Add in salt
After 30 mins add salt and water. Mix until combined.
STEP 4 : Let prove
Leave to prove for 3 hours, folding every 30/40 minutes. Until a 80% increase. Folding; tip dough onto a flour surface and fold edges towards the centre.
Step 5 : Shape your loaf
Shape your loaf, creating tension on the surface by working it in a round ball on a smooth table top. Then put it in your floured basket.
Step 6:
Leave to prove in the refrigerator overnight. (8-12hrs)
Step 7:
First Bake at approx. 250C: 15 mins with steam (or with lid of preheated dutch oven) Second bake at approx 200C: 25-35 mins without steam (or without lid of dutch oven)
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Storage
You could make the muffins one day in advance. Be sure to seal them in an air tight container so they don’t dry out!
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