Glazed Lemon Ginger Muffins (Print Version)
Zesty lemon and ginger muffins with a sweet glaze—moist, bright, and ready in about 30 minutes.
# 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 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon fresh ginger, finely grated (optional)
# Steps:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
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 blended.
03 - In a separate bowl, whisk eggs, vegetable oil, Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth and homogenous.
04 - Add wet ingredients to the dry mixture. Stir gently until just incorporated; do not overmix to ensure a tender crumb.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Place tray in the center of the oven.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center emerges clean with a few moist crumbs.
07 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
08 - Whisk together powdered sugar, lemon juice, and grated ginger (if using) in a small bowl until the glaze is smooth and pourable.
09 - Drizzle the glaze generously over cooled muffins. Let set before serving.
# Expert Tips:
01 -
- These muffins strike that secret sweet-tangy balance that honestly feels like waking up happy.
- I love how the glaze turns casual muffins into something company-worthy, without a fuss.
02 -
- Don’t overmix, or the muffins will turn out disappointingly tough—I’ve made that mistake and regretted it every time.
- I discovered a little extra lemon zest in the batter brings out the most heavenly aroma while baking.
03 -
- Grate the ginger and zest right over the bowl—the oils and juice make the flavors pop so much more.
- A pinch more salt than you think balances sweet and tart perfectly—I learned this after one bland attempt.