Glazed Lemon Ginger Muffins (Printable version)
Zesty lemon and ginger muffins with a sweet glaze - quick to prepare, tender crumb and bright citrus finish.
# Ingredient List:
→ 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, finely grated (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 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)
# How to Make It:
01 - Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, grated ginger, and lemon zest until evenly distributed.
03 - In a separate bowl, whisk together eggs, vegetable oil, Greek yogurt, lemon juice, and vanilla extract until smooth and fully combined.
04 - Pour the wet ingredients over the dry mixture. Gently stir until just incorporated, ensuring not to overmix for tender muffins.
05 - Divide the batter evenly among muffin cups, filling each about three-quarters full for consistent baking.
06 - Bake in the center of the oven for 16–18 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
07 - Let the muffins rest in the tin for 5 minutes. Transfer to a wire rack and allow to cool completely before glazing.
08 - In a small bowl, whisk powdered sugar with lemon juice and grated ginger (if using) until a smooth, pourable glaze forms.
09 - Drizzle the glaze over the cooled muffins. Allow the glaze to set before serving for optimal texture and appearance.
# Expert Suggestions:
01 -
- The first bite wakes you up with a lively tang and a gentle kick of ginger—it tastes like morning optimism in muffin form.
- Even after the last crumb, the lemony sweetness lingers, making these impossible to eat just one at a time.
02 -
- I’ve learned the hard way that overmixing the batter leads to dense muffins—stop as soon as everything is just combined, even if it doesn’t look perfectly smooth.
- Adding the glaze before the muffins are completely cool creates a melty mess, so patience here really pays off in pretty results.
03 -
- If your powdered sugar is lumpy, sift it before glazing for a super smooth finish.
- A microplane zester gives ultra-fine zest and saves your knuckles—worth investing for citrus baking.