Glazed Lemon Ginger Muffins (Printable)
Tender muffins with vibrant lemon zest and fresh ginger, topped 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 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 (175°C). Line a standard 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, grated ginger, and lemon zest.
03 - In a separate bowl, whisk together eggs, vegetable oil, Greek yogurt, lemon juice, and vanilla extract until well combined and smooth.
04 - Pour the wet ingredients into the dry mixture. Stir gently with a spatula just until incorporated. Avoid overmixing for tender muffins.
05 - Divide batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Place muffin tin in the oven and bake 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 carefully transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar, lemon juice, and grated ginger (if using) until smooth and pourable. Drizzle over cooled muffins and allow glaze to set before serving.
# Expert Hints:
01 -
- These muffins are secretly loaded with zingy flavor but never too sweet—they taste like pure sunshine in every bite.
- Even on busy mornings, they come together in under 40 minutes, making them my go-to treat for last-minute guests.
02 -
- Don’t overmix the batter or you’ll end up with chewy muffins instead of soft pillows—I learned that after an energetic whisk session gone wrong.
- Waiting for the muffins to fully cool before glazing is non-negotiable if you want that pretty, crisp gloss on top.
03 -
- If you zest your lemons straight onto the sugar, rubbing them together with your fingertips intensifies the citrus flavor in every crumb.
- A pinch of salt in the glaze can round out the sweetness and make the tang pop even more.