Let us say that the original run at the rodeo with this recipe was a disaster. Of massive proportions. Imagine a muffin recipe that calls for sour cream, buttermilk or yogurt. You purchase sour cream during the day at work, but when you’re home and ready to get to it, you realize the sour cream is still sitting in the fridge ten miles from your current location. Instead of running out to purchase the missing ingredient again, you use regular milk. Well, this would probably be fine and dandy any other day, but the recipe is citrus packed–full of lemon juice and zest–resulting in a curdled batter that, when baked, produces muffins that are heavy, sunken and chewier than expected in the middle. Just a little rain on this parade! We had to do it again, and this time, we’d use the proper ingredient.
The most unfortunate part of this trial and error session was that we’d used the last of our Meyer lemon bunch for the ruined batch. It was to be our second taste test of the sweet citrus. Oh well. For this go around, we only had regular sour lemons on hand. Maybe one day we’ll go back and try with the Meyers again.
Lemon Ginger Cream Cheese Muffins – Serves 16
1/4 pound unsalted butter, softened
1 cup sugar
1/2 cup fat free sour cream
Zest of 3 lemons
Juice of 2 lemons
2 teaspoons fresh ginger, minced
1 1/4 cup flour
1/4 teaspoon salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
4 ounces cream cheese, cold and cubed
1/4 cup butter, cold and cubed
3/4 cup flour
3/4 cup sugar
3/4 cups oats
2 tablespoons wheat germ
2 teaspoons ground ginger
1. Starting with muffin batter, cream butter, sugar, ginger and zest until very fluffy, approx. 5-7 minutes.
2. Whisk eggs, lemon juice and sour cream, beating until incorporated. Add to butter mixture and continue mixing until all ingredients are combined. (Don’t worry if it looks a little lumpy. Just keep beating!)
3. As wet ingredients mix, sift together flour, salt, baking soda and baking powder.
4. In a separate bowl, mix all dry ingredients for topping with a fork. Add butter with a pastry cutter or your fingers until crumbly.
5. Drop about 1 1/2 tablespoons of batter into cupcake liners and top with a small bit of cream cheese. Drop another spoonful of batter on top to cover.
6. Sprinkle with two heaping teaspoons of the crumble. Bake in a preheated oven at 350 degrees for 16-19 minutes or until edges turn golden.
Click HERE for printable recipe.