Glazed Lemon Ginger Muffins (Printable)

Tender muffins brightened with lemon and ginger, finished with a sweet-tangy glaze. Makes 12.

# 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)

# 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 bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, grated ginger, and lemon zest until well mixed.
03 - In a separate bowl, whisk eggs, vegetable oil, Greek yogurt, lemon juice, and vanilla extract until smooth and homogeneous.
04 - Pour wet mixture into the bowl of dry ingredients. Stir gently until just combined. Avoid overmixing for best texture.
05 - Distribute batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake muffins for 16 to 18 minutes, or until a toothpick inserted in the center emerges clean.
07 - Let muffins rest in the pan for 5 minutes. Transfer to a wire rack to cool completely before glazing.
08 - In a small bowl, mix powdered sugar with 2 to 3 tablespoons lemon juice and grated ginger (if using) until smooth and pourable.
09 - Drizzle glaze over completely cooled muffins. Allow glaze to set before serving.

# Expert Advice:

01 -
  • If you love bold flavor, these muffins wake up your taste buds with every bite.
  • The two-step glaze melts into the muffin tops in a way that makes breakfast feel a bit special.
02 -
  • Overmixing the batter makes muffins tough—stop as soon as you see no dry streaks.
  • Allowing muffins to cool before glazing keeps the icing neat and glossy, not sticky.
03 -
  • Weigh your flour for consistently tender muffins.
  • A quick, gentle hand with the batter makes all the difference in keeping them light.

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