Glazed Lemon Ginger Muffins (Printable Version)

Tender muffins bursting with lemon and ginger, glazed with sweet-tangy icing—ideal for breakfast or tea.

# 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

# Step-by-Step:

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, grated ginger, and lemon zest.
03 - In a separate bowl, whisk eggs, vegetable oil, Greek yogurt, lemon juice, and vanilla extract until smooth.
04 - Pour wet mixture over dry ingredients. Stir until just combined, ensuring batter is not overmixed.
05 - Divide the batter evenly among muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
08 - For the glaze, mix powdered sugar, lemon juice, and grated ginger (if using) until the mixture is smooth and pourable.
09 - Drizzle glaze over cooled muffins and allow to set before serving.

# Expert Advice:

01 -
  • You can sneak in an extra burst of ginger—no one will complain, trust me.
  • The glaze truly makes them look and taste bakery-level (even if your counters get messy in the process).
02 -
  • Never pour the glaze on while muffins are warm or it’ll slide right off in sticky puddles.
  • Fresh ginger roots give a cleaner, sharper kick than pre-minced from a jar.
03 -
  • Zest lemons before juicing, even if you think you won’t need all the zest—you will.
  • Blend the glaze with a fork instead of a spoon for fewer lumps and glossier drizzle.

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