Lemon Candied-Ginger Muffins

Light and fluffy lemon ginger muffins, with fresh ginger and lemon zest, and lemon juice that offer bright flavor to tender muffins for a perfect breakfast on the go! Be sure to use the Zulay Kitchen Lemon Lime Squeezer!

We got this delicious recipe courtesy of our friends Waltz of the Flours 

Ingredients

STREUSEL TOPPING

• 1/3 cup all-purpose flour
• 1/4 cup vegan sugar
• 1 TBSP lemon zest
• 1/2 tsp salt
• 2 TBSP melted vegan butter

MUFFIN BATTER

• 1/2 cup canola oil
• 1 cup vegan sugar
• 1/4 cup lemon juice
• 1 flax egg (1 TBSP ground flax mixed with 3 TBSP cold water, left to thicken in fridge for at least 5 minutes)
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp salt
• 1/4 cup lemon zest
• 3/4 cup candied ginger, chopped

Instructions

1. Preheat oven to 400°F. Line 12 cups of a muffin pan with cupcake liners.

STREUSEL

1. In a small bowl, whisk together flour, sugar, lemon zest, and salt.
2. Add melted butter, and mix in–first with the whisk, and then with your hands until mixture forms small crumbles. Set aside.

MUFFINS

1. In a small bowl, mix together canola oil, sugar, lemon juice, and flax egg. Set aside.
2. In a larger bowl, whisk together flour, baking powder, salt, and lemon zest.
3. Mix candied ginger into flour mixture.
4. Make a well in the center of the flour mixture, and pour the wet ingredients into it.
5. Whisk just until combined–don’t worry about the batter being a bit lumpy.
6. Distribute batter evenly between muffin cups, leaving about 1/4 inch of space at the top of each one.
7. Sprinkle streusel on top of each cup of batter.
8. Bake in the preheated oven for 22-25 minutes, or until a toothpick or knife inserted in the center comes out clean.
9. Allow to cool in the trays for five minutes; then transfer to a cooling rack if desired.
10. Enjoy!