Ingredients
1/2 cup butter, softened3/4 cup sugar2 large eggs, room temperature1/4 cup minced fresh gingerroot2 tablespoons grated lemon zest2 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon salt1 cup buttermilkTOPPING:2 tablespoons coarse sugar2 tablespoons finely chopped crystallized ginger
Preparation
Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
