Zesty Lemon Ginger Muffins
Bright and aromatic lemon ginger muffins that are moist, lightly sweetened, and perfect for breakfast or an afternoon snack. Quick to prepare, high in fiber, and enriched with protein from eggs and milk, these muffins offer a satisfying bite every time. A simple glaze adds extra zest and visual appeal.
Equipment
- 1 standard 12-cup muffin tin
- Cooking spray or parchment liners
- 1 large mixing bowl
- 1 medium mixing bowl
- whisk
- Measuring Cups and Spoons
- Zester or fine grater
- Cooling rack
- Small bowl (for glaze)
Ingredients
Muffins
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 large egg
- 1 large egg white
- 1 cup milk
- 2 tsp pure vanilla extract
- Zest of 1 lemon
- 2 Tbsp lemon juice
- 3 Tbsp fresh ginger grated
- 1 cup unsalted butter melted and cooled
Lemon Ginger Glaze
- 1 cup powdered sugar
- 4 –5 tsp lemon juice
- Zest of 1 lemon
- ½ tsp dried ginger
Instructions
- Preheat Oven and Prepare Muffin Tin – “The Warm-Up” Start by preheating your oven to 375°F (190°C) to ensure it reaches the perfect temperature while you prepare the batter. Spray a standard 12-cup muffin tin with nonstick cooking spray or line it with paper muffin liners. This step prevents sticking and guarantees muffins release easily after baking. Set the tin aside while you mix the ingredients.
- Combine Dry Ingredients – “The Foundation” In a large mixing bowl, measure and add 2 cups of all-purpose flour, ½ cup of granulated sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. Using a whisk, stir the ingredients together until evenly distributed. This ensures the rising agents and flavors are spread throughout the batter for consistent texture and taste.
- Whisk Wet Ingredients – “The Flavor Base” In a separate medium-sized mixing bowl, crack in 1 large egg plus 1 egg white. Add 1 cup of milk and 2 teaspoons of pure vanilla extract. Zest 1 lemon and squeeze in 2 tablespoons of fresh lemon juice, making sure to avoid seeds. Finally, grate 3 tablespoons of fresh ginger directly into the mixture. Whisk these ingredients until smooth, aromatic, and fully combined. This step infuses your muffins with bright citrus and warm spice.
- Combine Wet and Dry Ingredients – “The Batter Magic” Slowly pour the wet mixture into the bowl of dry ingredients. Stir gently using a spatula or large spoon, folding the ingredients together just until the flour is incorporated. The batter should be slightly lumpy—do not overmix, as this can make the muffins dense.
- Add Melted Butter – “The Richness Boost” Carefully pour 1 cup of cooled, melted unsalted butter into the batter. Gently fold the butter in until fully combined, ensuring every bite will be moist and tender. The batter will have a silky texture and a fragrant, zesty aroma at this stage.
- Fill Muffin Cups – “The Perfect Portioning” Using a spoon or small ice cream scoop, fill each muffin cup nearly to the top, leaving just a small gap to allow the muffins to rise evenly. This ensures uniform baking and attractive muffin tops.
- Bake the Muffins – “The Rise and Shine” Place the muffin tin in the preheated oven and bake for 14–16 minutes. Test for doneness by inserting a toothpick or cake tester into the center of a muffin—when removed, it should have a few moist crumbs attached but no wet batter. The muffins should feel firm and spring back slightly when lightly pressed.
- Cool Muffins – “The Gentle Rest” Remove the muffins from the oven and allow them to rest in the tin for 5 minutes. Then transfer them to a wire cooling rack. Let them cool completely to room temperature before glazing; this ensures the glaze adheres properly without melting off.
- Prepare Lemon Ginger Glaze – “The Sweet Finishing Touch” While the muffins cool, make the glaze. In a small bowl, combine 1 cup powdered sugar, 4–5 teaspoons of lemon juice, zest of 1 lemon, and ½ teaspoon dried ginger. Stir until smooth. Adjust the lemon juice for a slightly thicker or thinner consistency: it should coat the muffins without dripping excessively.
- Glaze the Muffins – “The Final Spark” Dip the tops of each cooled muffin into the glaze or spoon it over the muffins individually. Let the glaze set for a few minutes until slightly firm to the touch. This adds a tangy, sweet, and visually appealing finish that perfectly complements the zesty lemon and spicy ginger flavors.
- Serve and Enjoy – “The Reward” Your lemon ginger muffins are ready to enjoy! Serve them as a wholesome breakfast, a satisfying snack, or a delightful addition to brunch. Store leftovers in an airtight container at room temperature for 2–3 days, or freeze for longer preservation.
Notes
- For best results, use freshly grated ginger—it provides a bright, zesty warmth that pre-ground ginger cannot match.
- Make sure the melted butter has cooled slightly before adding it to the batter to avoid cooking the eggs prematurely.
- Do not overmix the batter; slight lumps help keep muffins tender and light.
- Muffin tins can be lined with parchment or silicone cups if preferred, but nonstick spray works equally well.
- For an extra flavor boost, add a teaspoon of finely chopped crystallized ginger into the batter.
