Glazed Lemon Ginger Muffins (Printable)
Tender lemon and ginger muffins topped with a sweet, tangy glaze; perfect for breakfast or an afternoon treat.
# 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 fresh 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)
# Directions:
01 - Preheat oven to 350°F. Line a 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 well 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 mixture over the dry ingredients. Stir gently just until combined. Avoid overmixing to ensure tender muffins.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake in the center of the oven for 16 to 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
07 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack and allow to cool completely.
08 - In a small bowl, mix powdered sugar with lemon juice and grated ginger (if using) until the glaze is smooth and pourable. Drizzle glaze over the cooled muffins and let set before serving.
# Helpful Tips:
01 -
- They bake up with a citrusy aroma that feels like a secret getaway in your kitchen.
- The ginger spark and tangy glaze make these taste infinitely fresher than any store-bought muffin.
02 -
- Over-mixing the batter once gave me muffins as dense as stones—gentle folding is key.
- Swapping in buttermilk makes a more delicate crumb and adds a subtle tang I didn't know I needed.
03 -
- Washing lemons before zesting ensures no bitterness from the peel's outer layer.
- A microplane is your secret weapon for the finest zest and grated ginger.