Glazed Lemon Ginger Muffins (Printable)
Zesty lemon and warm ginger folded into tender muffins, finished with a sweet, tangy glaze.
# What You'll Need:
→ Muffins
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 tablespoon fresh ginger, finely grated
07 - 1 tablespoon lemon zest (from about 2 lemons)
08 - 2 large eggs
09 - 1/2 cup vegetable oil
10 - 1 cup plain Greek yogurt or buttermilk
11 - 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
12 - 1 teaspoon vanilla extract
→ Glaze
13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon fresh ginger, finely grated (optional)
# Step-by-step:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, finely grated ginger, and lemon zest until evenly distributed.
03 - In a separate bowl, whisk eggs, vegetable oil, Greek yogurt, lemon juice, and vanilla extract until well blended and smooth.
04 - Pour wet mixture into the bowl with dry ingredients. Stir gently until just combined, taking care not to overmix.
05 - Spoon batter evenly into prepared muffin cups, filling each approximately three-quarters full.
06 - Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a small bowl, combine powdered sugar, lemon juice, and grated ginger (if using). Mix until smooth and pourable.
09 - Drizzle glaze over fully cooled muffins and allow to set before serving.
# Expert Advice:
01 -
- The secret is in the silky glaze—it boosts the lemon punch but also keeps the muffins super moist.
- They come together with a single whisk and bowl, perfect for when you want a homemade treat without much fuss.
02 -
- Once I overmixed the batter and the muffins turned tough—less is definitely more when stirring.
- I tried bottled lemon juice once out of laziness, but the flavor just fell flat—fresh lemons make all the difference.
03 -
- Letting the muffins cool completely before glazing keeps the topping neat and glossy.
- If you want bolder lemon flavor, add half a teaspoon of lemon extract to the batter (but not too much—trust me on this one).