Apple lemon ginger muffins

Am I the only weirdo who drinks juice and thinks of a way to get those flavors in a muffin?


Oh well, these muffins are good – so yay for me!

A while back my friend at work brought in this apple lemon ginger juice. She so kindly let me try some – probably because she wanted to see my reaction when I was punched in the face by ginger. Seriously. That juice was intense. It’s the kind of juice that makes you feel healthy and trendy even if you only wear yoga pants to Old Navy…to buy more yoga pants. It’s also a good juice to get while you walk around Whole Foods trying to pretend you belong there before you end up in a super weird (kind of flirty?) conversation with the meat guy. Turns out it’s not that easy to buy just half a pound of chicken sausage, and now this guy knows what I do for a living and how dressed up I get when I go downtown. I should really stop talking to strangers.

Anyway, the juice was addictive so it obviously needed to be created in muffin form. Although this would probably be awesome as bread too. Or you can make it into a cake. Just adjust the baking time a little. Oh! And if you wanted to slather some cream cheese icing on this? That’s totally fine by me. Just know that you’ve made cupcakes.

Also know that I want to be your friend. Forever.

The recipe below is for normal people with normal taste buds. But if you’re a true fan of ginger (like me!) you can totally double the amount. It’s totally fine since ginger is good for you AND it will probably cancel out the sugar. So it’s basically double good for you.

Apple Lemon Ginger Muffins (makes 12)

1 cup whole wheat pastry flour

3/4 cup all-purpose flour

2/3 cup brown sugar

1 t baking powder

1/2 t baking soda

1/4 t salt

1/4 t cinnamon

2 t lemon zest

1 T grated ginger

1/2 cup buttermilk + 3 T

4 T butter, melted and cooled

1 egg

1/2 t vanilla

1 medium sized apple, grated ( I actually grated half, and chopped the other half into tiny pieces – it became about 1 cup)


Preheat oven to 350. Mix flours, sugar, baking powder, baking soda, salt, cinnamon, lemon zest and ginger together in a bowl. Set aside.

In a small bowl whisk together the egg, 1/2 cup buttermilk, butter and vanilla. Add the wet ingredients to the dry and combine. Fold in the apples and stir until everything is just incorporated. Don’t overmix!

Fill muffin liners about 3/4 of the way. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Let cool in pan for a few minutes and then transfer to a wire rack to finish cooling.

The muffins will last for about a week as long as they are kept in a closed container. But they’re pretty delicious, so they probably won’t last that long.


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  1. You’ve got me convinced that apple lemon ginger juice is the next greatest thing to sliced bread. I’ll definitely be giving this recipe a go!


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