Ginger Apple Muffins with Lemon Glaze
These Ginger Apple Muffins with Lemon Glaze offer the perfect harmony of spicy, sweet, and tangy flavors that will transform your morning routine or afternoon tea. The magic of these muffins lies in their perfect balance—tender chunks of apple folded into a ginger-infused batter and topped with a bright lemon glaze that cuts through the sweetness beautifully.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
Ingredients
For the Muffins
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons fresh ginger finely grated
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup granulated sugar can use coconut sugar for a more caramel-like flavor
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 cups apples peeled and diced (about 2 medium apples—Honeycrisp or Granny Smith work wonderfully)
For the Lemon Glaze
- 1 cup powdered sugar sifted
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 pinch salt
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease thoroughly.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon until well combined.
- Peel and finely grate the fresh ginger. Pro tip: Keep your fresh ginger root in the freezer and grate it while frozen—it's easier to handle and creates finer shreds.
- In a large bowl, whisk together the melted butter and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, milk, and grated ginger until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Stop when you no longer see dry flour—about 10-12 gentle folds.
- Gently fold the diced apples into the batter. If your apples are particularly juicy, toss them with a teaspoon of flour first to prevent them from sinking.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the muffins cool, prepare the glaze by whisking together powdered sugar, lemon juice (start with 2 tablespoons), lemon zest, and a pinch of salt. Adjust consistency as needed.
- Once the muffins have cooled for about 10 minutes, drizzle the lemon glaze over the tops.
Notes
For bakery-style muffins with domed tops, increase the heat to 425°F for the first 5 minutes, then reduce to 375°F for the remaining baking time.
Store unglazed muffins at room temperature in an airtight container for up to 2 days. For glazed muffins, refrigerate in an airtight container for up to 5 days.
Freeze unglazed muffins for up to 3 months; thaw overnight in the refrigerator and glaze before serving.
To refresh day-old muffins, warm in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes.
Nutrition
Calories: 275kcalCarbohydrates: 43gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 55mgSodium: 180mgFiber: 1.5gSugar: 26g
Tried this recipe?Let us know how it was!