Breads & Muffins

Much Better This Time

Lemon Ginger Cream Cheese Muffins-Duo Dishes

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 2-Duo Dishes

Lemon Ginger Cream Cheese Muffins – Serves 16

1/4 pound unsalted butter, softened
1 cup sugar
2 eggs
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.


38 thoughts on “Much Better This Time

  1. These look really delicious! And I am the QUEEN of trying to substitute ingredients simply because I don’t feel like going all the way to the grocery store for just one thing, then being all, “What happened??” when the result is just wrong.

  2. I always do the substitution dance, sometimes with less than optional results. Great way to learn about cooking, right?

  3. I do that so many times, thinking I’ll change a few ingredients around and it turns out, those ingredients are there for a purpose!

    Thanks for re-doing it and posting the recipe!

  4. One more thing, is it me or do I see this tiny smiley face at the top right of the page when I go to scroll? hmmm, so cute!

  5. Sounds just like something I would love, and I would have eaten it! Also sounds like the time I was going to make souffle, and realized the cream was missing…now try and substitute that, with no milk in the house at all 🙂

  6. That’s okay, we all use recipe substitutes at times, and sometimes it works, and sometimes, it’s disastrous. I’m glad that they came out deliciously this time, and don’t worry about the Meyer lemons, they wouldn’t have added that much anyway! 😉 (Just making lemons into lemonade.)

  7. I am totally excited to try these. I discovered a jar of crystalized ginger in my cupboard (how long has it been there…? Time doesn’t seem to have hurt it) and have been using it in everything. I bet it would be a good substitute for the fresh ginger in these. yum!

  8. These look delicious and I love that you used wheat germ. I had to laugh because I’ve been there! I forgot the grocery bag with the yogurt in the car when I hurried home one day and remembered 5 hours later when I went to make my muffins. Had to pitch it….

  9. That was a good story about leaving the sour cream 10 miles from home. I would love your muffins, they have all the ingreadients that I like. Have a great week-end!

  10. As soon as I saw this, I passed it along to my friend who loves anything with ginger and lemon. These look amazing — and worth the wait between batches! 🙂

  11. Funny, I have my eye on a lemon ginger recipe in Nick Malgieri’s Perfect Cakes…but it doesn’t have wheat germ in it which I’d really like to use more. I have a jar sitting in my fridge barely touched.

  12. I think that the “if at first you don’t succeed, try, try again” motto was very well applied in this case. The lemon/ginger/sour cream/cream cheese/crumble combination sounds seriously good.

  13. Aww…sorry you had the one disaster and sacrificed your meyer lemons to it! I’ve done dumb things like lose or leave my groceries after I buy them. I never know if I should make do or go back.

    Meyer lemons or not, these muffins look awesome. Great flavor combo.

  14. Lemon and ginger — wow. I know I’m going to love these muffins. Love the idea of the crumble on top with ground ginger to reinforce the fresh ginger in the muffins.

  15. These look fantastic. I LOVE muffins with any kind of crumble on top. I bookmarked this and will definitely be trying it soon.

  16. i made a similar mistake with an Alfredo sauce; i used half and half instead of heavy cream. never again! glad to hear and see your dish turned out well.

  17. I know what you mean with the citrus.. I turned a lemon cheesecake pretty much into a custard trying to make it more tart!

  18. Waw,……this is bautyfully delicious!! You know by now, that I like ginger, lemon & cream cheese,…….Yummie!!!!! I give this dessert 5 stars!!!

  19. What a great flavor combination, lemon, cream cheese and ginger in a muffin, and they look so moist. I love the crumble topping, whowoulddathunk to use wheat germ? Nice touch.

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