Glazed Lemon Ginger Muffins (Printable)
Zesty lemon and ginger muffins glazed with sweet lemon icing, tender, bright bites for breakfast or afternoon.
# 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 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 standard 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, finely grated fresh ginger, and lemon zest until well combined.
03 - In a separate bowl, whisk the eggs, vegetable oil, Greek yogurt or buttermilk, lemon juice, and vanilla extract until mixture is smooth.
04 - Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing for optimal texture.
05 - Divide the batter evenly among the muffin cups, filling each about three-quarters full for best rise.
06 - Bake 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 pan for 5 minutes before transferring to a wire rack to cool completely.
08 - For the glaze, whisk powdered sugar with 2 to 3 tablespoons lemon juice and grated ginger (if using) until smooth and pourable.
09 - Drizzle glaze over the completely cooled muffins. Let the glaze set before serving.
# Expert Advice:
01 -
- The tangy glaze and punchy ginger wake up your taste buds like nothing else.
- They’re easy enough for a sleepy weekend morning, but fancy enough to impress whenever friends drop by.
02 -
- Overmixing the batter gives you dense muffins—resist the urge to smooth every lump.
- Letting the muffins cool fully before glazing keeps the icing from sliding right off; trust me, I learned this after a hilariously sticky counter.
03 -
- Sift your powdered sugar before mixing the glaze for a smoother pour and zero lumps.
- Adding just a pinch of salt to the glaze sharpens the lemon note and sets your muffins apart.