Glazed Lemon Ginger Muffins (Print Version)
Zesty lemon and warm ginger muffins with a sweet glaze — tender crumb and bright citrus, ideal for breakfast or a snack.
# 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 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 Cook:
01 - Preheat oven to 350°F. Line a 12-cup standard 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, freshly grated ginger, and lemon zest until thoroughly blended.
03 - In a separate medium bowl, whisk eggs, vegetable oil, plain Greek yogurt, lemon juice, and vanilla extract until smooth and homogeneous.
04 - Pour the wet mixture into the dry ingredient bowl. Stir carefully with a spatula or whisk until just combined. Avoid overmixing to ensure a light crumb.
05 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full for even baking.
06 - Place muffin tin on the center oven rack and bake for 16 to 18 minutes. Check for doneness by inserting a toothpick into the center: it should come out clean or with a few moist crumbs.
07 - Allow the muffins to cool in the pan for 5 minutes. Transfer muffins to a wire rack to fully cool before glazing.
08 - In a small bowl, whisk powdered sugar, 2 to 3 tablespoons fresh lemon juice, and grated ginger (if using) until smooth and pourable. Drizzle glaze over completely cooled muffins and let set.
# Expert Advice:
01 -
- No one guesses how easy they are — that zippy glaze almost feels like cheating.
- They're the sort of treat that makes both breakfast and tea feel special without much fuss.
02 -
- Once, in a hurry, I overmixed the batter and wound up with muffins that were too dense — gentle folding is everything.
- Adding even a hint more lemon juice to the glaze gives a perfectly tangy finish that cuts through the sweetness.
03 -
- If you accidentally over-zest and hit the bitter white layer, just skip that bit for pure flavor.
- Only glaze muffins once completely cool or the glaze soaks in — and sometimes, honestly, that's a lovely surprise too.