Glazed Lemon Ginger Muffins (Printable version)
Bright lemon-ginger muffins with a sweet glaze—tender, zesty, and perfect for breakfast.
# 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, 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 12-cup muffin tin with paper liners or coat lightly with nonstick spray.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, fresh ginger, and lemon zest until evenly combined.
03 - In a separate bowl, whisk eggs, vegetable oil, Greek yogurt or buttermilk, lemon juice, and vanilla extract until smooth.
04 - Pour wet ingredients into dry mixture. Stir gently until just combined, being careful not to overmix.
05 - Divide the batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes until a toothpick inserted in the center of a muffin comes out clean.
07 - Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack and let cool completely.
08 - Whisk together powdered sugar, 2 to 3 tablespoons fresh lemon juice, and finely grated ginger (if desired) until a smooth, pourable consistency forms.
09 - Drizzle the glaze over fully cooled muffins. Let the glaze set before serving.
# Expert tips:
01 -
- Your kitchen will smell like a bakery the second you zest those lemons.
- The muffins have a secretly powerful texture—soft and tender, never dry or heavy.
02 -
- If you skip cooling the muffins, the glaze melts right off—patience saves your presentation.
- Swapping Greek yogurt for buttermilk or sour cream shifts the flavor slightly—each brings its own lovely tang.
03 -
- Zesting over the bowl captures every fragrant oil without mess.
- If the glaze feels too thin, add more powdered sugar a little at a time—it thickens up fast.