Glazed Lemon Ginger Muffins (Print View)
Zesty lemon and ginger muffins with a sweet tangy glaze—bright morning or afternoon bites.
# 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 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)
# Method:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, grated fresh ginger, and lemon zest until thoroughly blended.
03 - In a separate bowl, whisk eggs, vegetable oil, Greek yogurt, lemon juice, and vanilla extract until mixture is smooth and unified.
04 - Gently pour wet ingredients into dry ingredients and stir just until batter is combined, taking care not to overwork the mixture.
05 - Evenly distribute batter among muffin cups, filling each about three-quarters full. Bake for 16 to 18 minutes until a toothpick inserted into the center emerges clean.
06 - Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
07 - In a small bowl, whisk powdered sugar, 2 to 3 tablespoons of fresh lemon juice, and grated ginger if using, until smooth and pourable.
08 - Drizzle glaze over fully cooled muffins and allow glaze to set before serving.
# Insider Tips:
01 -
- The combination of lemon and ginger feels like sunshine in every bite—it's secretly my favorite baking mood booster.
- Even on busy mornings, these muffins come together quickly without any fussy equipment or complicated steps.
02 -
- Overmixing the batter works against tender muffins—even if a few lumps remain, resist the urge to keep stirring.
- Letting the glaze thicken slightly before drizzling creates those tempting bakery-style stripes instead of puddles.
03 -
- Let your eggs and yogurt come to room temperature for a smoother batter and lighter crumb.
- You can use an ice cream scoop to portion the batter quickly and evenly—a little mess keeps it fun!