Glazed Lemon Ginger Muffins (Printable)
Tender muffins with bright lemon, warming ginger and a sweet-tangy glaze—perfect 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 (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 (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)
# Directions:
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 flour, granulated sugar, baking powder, baking soda, salt, 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 the mixture is smooth.
04 - Pour wet ingredients into the dry ingredients. Gently stir until just combined and no dry streaks remain. Avoid overmixing.
05 - Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
06 - Place tin in the center of the oven and bake for 16 to 18 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
07 - Let muffins cool in the pan for 5 minutes, then remove and place on a wire rack to cool completely.
08 - In a small bowl, mix powdered sugar with 2 to 3 tablespoons fresh lemon juice and grated ginger (if using) until smooth and pourable. Drizzle glaze over cooled muffins and let set before serving.
# Expert Suggestions:
01 -
- The tangy lemon-glazed tops turn even a sleepy weekday into something special, like a bakery treat no one else knows about.
- They stay wonderfully soft for days, so you can sneak one for an afternoon pick-me-up or pack them in a lunchbox with zero worry.
02 -
- If you overmix the batter, the muffins will sulk and turn dense (I learned this after one too many rubbery batches).
- Adding glaze before the muffins are fully cool makes it slide straight off, so patience pays off here.
03 -
- Switch up lemon for orange if you ever run out, and suddenly you have a whole new recipe.
- Whisking the glaze extra-long gives you that glossy, bakery-style finish every time.