Lemon Muffins With Ginger

Preheat oven to 375 and grease muffin pan or line with paper liners and set aside. (This recipe will make 6 jumbo muffins or 12 regular size muffins.)

With a wire whisk, mix the flour, baking powder, ginger and salt in a medium size bowl. Set aside.

In a medium size bowl, beat the melted butter and oil with both sugars with a wire whisk until well blended and slightly lightened. Whisk in eggs and then sour cream, lemon zest, vanilla and lemon extracts until well blended.

Stir dry ingredients into mixture with a wooden spoon or rubber spatula until just blended.

Fill muffin cups ¾ full. If making regular size muffins, bake for 20-25 minutes. Jumbo size muffins will take 40-45 min. Bake until a toothpick inserted in the center of one muffin comes out clean.

While the muffins are baking:

Combine lemon glaze ingredients in a small sauce pan. Bring to a boil over medium-high heat and let reduce until syrupy and slightly thick. You should have about 4 tablespoon of glaze.

Mix together the ginger sugar topping and set aside.

Let the muffins cool in the muffin pan on a wire rack for 10 minutes, and then gently lift them out of muffin tin, dip the tops in the lemon glaze and sprinkle with the ginger-sugar. Set on a wire rack to cool.

If you like, top with chopped crystalized candied ginger.