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Glazed Lemon-Ginger Muffins

Glazed Lemon-Ginger Muffins! A perfect way to begin the day, these bright and cheerful lemon muffins are amplified by the addition of fragrant ground ginger. A sweet glaze drizzled over top and a sprinkling of candied ginger gives them a delicious finishing touch! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snack
Cuisine: American
Servings: 12 muffins
Author: The Kitchen Prep


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground ginger
  • teaspoon salt
  • ½ cup granulated sugar
  • 2 eggs room temperature
  • ½ cup milk
  • ½ cup plain Greek yogurt {I used 2%}
  • 6 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • {optional: ¼ cup chopped candied ginger}

For Glaze

  • ½ cup confectioner's sugar
  • 2 teaspoons Lemon Drop Seriously Delicious CBD
  • teaspoon vanilla extract
  • 1 teaspoon water
  • 2 tablespoons candied ginger chopped


  • Preheat the oven to 400 degrees. Grease or line a standard muffin tin. {I just dip my fingers in a bit of coconut oil and rub a bit into each well.} Set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, ginger, salt and sugar.
  • In a smaller bowl, whisk together eggs, milk, yogurt, coconut oil and vanilla extract {and candied ginger, if using.}
  • Add the wet mixture to the dry mixture and mix until just combined. {There should be no pockets of dry ingredients but don't over-mix.}
  • Bake for 18-20 minutes until the edges are slightly golden and a toothpick inserted in center come out clean. Remove from oven an cool completely
  • Meanwhile, make the glaze: Beat together the confectioner's sugar, CBD Hemp Oil, water and vanilla extract until smooth. Drizzle over tops of the muffins, and sprinkle the chopped candied ginger over the top while the glaze is still slightly wet so that it will adhere. Allow the glaze to set before packaging or serve right away.


Adapted from Basic Muffin Mix from "1 Mix, 100 Muffins" by Susanna Tee