whisk dry ingredients together. cook 1/4 c. sugar & ginger over med. heat 2-3 min. stir in 4 t. lemon zest. cool. beat 1/2 c. butter & remaining 3/4 c. sugar 2-3 min. beat in eggs. beat in ginger syrup, yogurt & lemon juice. mix in dry ingredients. scoop into 12 muffin cups & bake at 400 for 15-20 min. cool in pan 5 min.

combine 2 T. sugar & 1 T. lemon zest. brush muffins with butter & sprinkle with lemon sugar.