Lemon-Ginger Panna Cotta Muffins

Ingredients

• id: gelatin metric: 5ml imperial: 1 tsp name: unflavored gelatin powder

• id: water metric: 30ml imperial: 2 tbsp name: cold water

• id: heavy_cream_panna metric: 120ml imperial: 1/2 cup name: heavy cream (for panna cotta)

• id: sugar_panna metric: 50g imperial: 1/4 cup name: granulated sugar (for panna cotta)

• id: lemon_juice metric: 30ml imperial: 2 tbsp name: fresh lemon juice

• id: lemon_zest metric: 10ml imperial: 2 tsp name: lemon zest, finely grated

• id: fresh_ginger metric: 15ml imperial: 1 tbsp name: fresh ginger, finely grated

• id: flour metric: 250g imperial: 2 cups name: all-purpose flour

• id: baking_powder metric: 10ml imperial: 2 tsp name: baking powder

• id: baking_soda metric: 2.5ml imperial: 1/2 tsp name: baking soda

• id: salt metric: 2.5ml imperial: 1/2 tsp name: salt

• id: butter metric: 115g imperial: 1/2 cup name: unsalted butter, softened

• id: sugar_muffins metric: 150g imperial: 3/4 cup name: granulated sugar (for muffins)

• id: eggs_muffins metric: 2 large imperial: 2 large name: eggs, room temperature

• id: vanilla_extract metric: 5ml imperial: 1 tsp name: vanilla extract

• id: buttermilk metric: 180ml imperial: 3/4 cup name: buttermilk, room temperature

• id: crystallized_ginger metric: 60g imperial: 1/2 cup name: crystallized ginger, finely chopped

Instructions

1. Begin with the panna cotta: Sprinkle {gelatin} over {water} in a small bowl. Let bloom for 5 minutes.

2. Heat {heavy_cream_panna} and {sugar_panna} in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat.

3. Add bloomed gelatin to the warm cream, stirring until completely dissolved. Stir in {lemon_juice}, half of the {lemon_zest}, and {fresh_ginger}.

4. Pour mixture into a small container and refrigerate for at least 30 minutes until set but still slightly soft. The panna cotta should be scoopable, not completely firm.

5. Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease well.

6. Whisk together {flour}, {baking_powder}, {baking_soda}, and {salt} in a medium bowl.

7. In a large bowl, cream {butter} and {sugar_muffins} until light and fluffy, about 3 minutes. Beat in {eggs_muffins} one at a time, then {vanilla_extract} and remaining {lemon_zest}.

8. Alternate adding dry ingredients and {buttermilk} to the butter mixture, beginning and ending with dry ingredients. Mix just until combined. Fold in {crystallized_ginger}.

9. Fill each muffin cup with 30ml (2 tbsp) of batter. Using a small spoon, create a well in the center and add 5ml (1 tsp) of the chilled panna cotta mixture.

10. Cover with remaining batter, filling cups about 3/4 full. The panna cotta should be completely enclosed.

11. Bake for 20-22 minutes until golden brown and a toothpick inserted into the side (not center) comes out clean.

12. Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips

Panna Cotta Consistency: The panna cotta should be soft-set, not firm like traditional panna cotta. This ensures it stays creamy after baking rather than becoming rubbery.

Ginger Options: Fresh ginger provides the best flavor, but you can substitute 5ml (1 tsp) ground ginger if needed. The crystallized ginger adds texture and sweet ginger bursts.

Make-Ahead: The panna cotta can be made up to 2 days ahead. Keep refrigerated until ready to use.

Filling Technique: Work quickly when filling muffins to keep the panna cotta cold. If it starts to soften too much, return to the refrigerator briefly.

Temperature Tip: Room temperature ingredients mix more easily and create a better texture. Set out eggs and buttermilk 30 minutes before baking.

Storage: Store in an airtight container for up to 3 days. These are best enjoyed within the first day while the panna cotta center is still distinct.

Serving Suggestions: Dust with powdered sugar or drizzle with lemon glaze. Serve alongside Earl Grey tea or cappuccino for an elegant breakfast or afternoon treat.