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Glazed Lemon-Ginger Muffins

Deliciously Bright Glazed Lemon-Ginger Muffins Made Easy

These Glazed Lemon-Ginger Muffins are a delightful balance of sweetness and spice, perfect for brightening any morning.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1 teaspoon Baking Soda Vital for texture.
  • 1 tablespoon Ground Ginger Fresh ginger can also be used.
  • 1/2 teaspoon Salt Essential in baked goods.
  • 3/4 cup Granulated Sugar Can substitute with coconut sugar.
  • 2 large Eggs Use flax eggs for a vegan option.
  • 1 cup Milk Substitute with almond or oat milk.
  • 1/2 cup Greek Yogurt Can use sour cream or a plant-based yogurt.
  • 1/4 cup Coconut Oil Unsalted butter can replace it.
  • 1 teaspoon Vanilla Extract Optional addition.
  • 1/4 cup Candied Ginger Optional.
For the Glaze
  • 1 cup Confectioner’s Sugar Necessary for glaze consistency.
  • 1 tablespoon Lemon Drop CBD Oil Replace with lemon juice for a non-CBD glaze.
  • 2 tablespoons Water Adjust consistency as desired.
  • 2 tablespoons Chopped Candied Ginger Optional topping.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a muffin tin.
  2. In a bowl, whisk together all-purpose flour, baking powder, baking soda, ground ginger, salt, and granulated sugar.
  3. In another bowl, beat the eggs, milk, Greek yogurt, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and fold them together until just combined.
  5. Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
  6. Bake for 18–20 minutes until golden brown and a toothpick comes out clean.
  7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
  8. In a small bowl, whisk together confectioner’s sugar, lemon drop CBD oil (or lemon juice), and water until smooth.
  9. Drizzle the glaze over each muffin and sprinkle with chopped candied ginger if desired.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed fresh but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.

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