Glazed Lemon Ginger Muffins (Printable)

Tender muffins infused with fresh lemon and ginger, topped with a sweet tangy glaze, ideal for breakfast or a snack.

# 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, 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, 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 flour, sugar, baking powder, baking soda, salt, grated ginger, and lemon zest until evenly blended.
03 - In a separate bowl, whisk together eggs, vegetable oil, Greek yogurt, lemon juice, and vanilla extract until smooth.
04 - Pour wet ingredients into the dry mixture. Stir gently until just combined, being careful not to overmix.
05 - Divide the batter evenly into the prepared muffin cups, filling each about three-quarters full.
06 - Transfer muffin tin to the oven and bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
08 - In a small bowl, blend together powdered sugar, lemon juice, and optional grated ginger until smooth and pourable.
09 - Drizzle glaze over cooled muffins. Let the glaze set before serving.

# Expert Advice:

01 -
  • The muffins are outrageously moist and zesty, and the glaze is like a sunbeam in every bite.
  • I love how simple and forgiving the batter is, perfect for tossing together on a whim.
02 -
  • Once, I tried zesting lemons after juicing—never again; always zest first!
  • I used to overmix the batter and wondered why my muffins were tough—just combine until barely blended.
03 -
  • If you're short on Greek yogurt, a spoon of sour cream fills in just fine.
  • The glaze consistency is everything—add lemon juice a few drops at a time until it's just pourable, not runny.

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