Glazed Lemon Ginger Muffins (Printable)
Tender, zesty lemon and warm ginger muffins topped with a glossy, tangy lemon glaze. Ready in 33 minutes.
# What You 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, 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, 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)
# How to Make It:
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 until evenly distributed.
03 - In a separate bowl, whisk the large eggs, vegetable oil, plain Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth and homogeneous.
04 - Add the wet mixture to the dry ingredients. Stir gently until just combined. Avoid overmixing to retain muffin tenderness.
05 - Evenly divide the batter among the twelve prepared muffin cups, filling each approximately three-quarters full.
06 - Place in the oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
07 - Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
08 - In a small bowl, combine powdered sugar with 2 to 3 tablespoons of fresh lemon juice and grated ginger if desired. Mix until the glaze is smooth and pourable.
09 - Drizzle the glaze generously over cooled muffins. Allow glaze to set before serving.
# Expert Suggestions:
01 -
- The muffins stay tender and full of bright flavor even after a couple days secret: that yogurt keeps them ultra-moist.
- The tangy-sweet glaze has just enough punch to wake up your taste buds without being overpowering.
02 -
- Overmixing the batter once the wet and dry come together leaves you with sad, tough muffins—I learned the difference after a few disappointing batches.
- That little bit of resting in the pan after baking makes the muffins easier to lift and keeps their shape perfect.
03 -
- Room temperature eggs and yogurt make the batter smoother and help the muffins rise evenly.
- Add the glaze only when muffins are fully cooled so it sets into that picture-perfect drizzle.