Glazed Lemon Ginger Muffins (Print View)
Bright, zesty lemon and ginger muffins topped with a sweet tangy glaze—quick to mix and bake.
# What You 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 freshly squeezed 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 Steps:
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 all-purpose flour, granulated sugar, baking powder, baking soda, salt, finely grated ginger, and lemon zest until thoroughly blended.
03 - In a separate bowl, whisk together eggs, vegetable oil, Greek yogurt or buttermilk, freshly squeezed lemon juice, and vanilla extract until the mixture is smooth and cohesive.
04 - Pour wet ingredients into the dry mixture. Stir gently just until combined and no dry streaks remain. Do not overmix to avoid toughness.
05 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
06 - Bake in the preheated oven for 16 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
08 - In a small bowl, whisk together powdered sugar, lemon juice, and grated ginger (if desired) until smooth and pourable.
09 - Drizzle or spoon the glaze over cooled muffins. Let glaze set before serving.
# Expert Hints:
01 -
- The glaze soaks in just enough to create that irresistible crackly top—it feels like a bakery secret.
- The zing from fresh ginger and lemon wakes up your tastebuds without being overpowering.
02 -
- If you rush the cooling step, the glaze will slide right off—the key is patience.
- Letting the batter rest just a couple of minutes after mixing makes for fluffier muffins, something I only discovered after several test runs.
03 -
- Grate ginger straight from the freezer for less mess and easier handling.
- Letting the glaze sit for five minutes allows the flavors to deepen and the texture to become beautifully pourable.