Glazed Lemon Ginger Muffins (Printable)
Tender lemon and ginger muffins with a sweet-tangy glaze, ideal 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
11 - 1/4 cup lemon juice (from about 2 lemons)
12 - 1 teaspoon vanilla extract
→ Glaze
13 - 1 cup powdered sugar
14 - 2–3 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 grease each cup lightly.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, grated ginger, and lemon zest until well combined.
03 - In a separate bowl, whisk eggs, vegetable oil, plain Greek yogurt, lemon juice, and vanilla extract until smooth.
04 - Add the wet mixture to the dry ingredients. Stir gently just until combined, being careful not to overmix.
05 - Evenly distribute batter into the prepared muffin cups, filling each about 3/4 full. Place pan in oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
06 - Allow muffins to cool in the pan for 5 minutes, then carefully transfer to a wire rack and cool completely.
07 - In a small bowl, mix powdered sugar with 2 to 3 tablespoons fresh lemon juice and grated ginger if using. Stir until smooth and pourable. Drizzle glaze over cooled muffins and let set before serving.
# Expert Advice:
01 -
- The glaze is a game changer—it hardens to a sweet shell that keeps each bite lively and moist.
- If you enjoy a burst of citrus and just a hint of warmth, this muffin is instantly uplifting and never too heavy.
02 -
- Once I learned not to overmix the batter, my muffins went from heavy to cloudlike overnight.
- Adding the glaze while the muffins are still a little warm gives you that crackly finish everyone loves.
03 -
- If your muffins are sticking to the liners, let them cool fully before peeling; patience pays off.
- A light dust of flour onto the grated ginger helps it disperse evenly without clumps.