How to Bake Lemon and Candied Ginger Muffins

Step-by-Step Guide

1. 1

   Step 1: Preheat oven to 400ºF/200ºC.

   Line a 12-cup muffin tin with paper liners.
2. 2

   Step 2: In a medium bowl

   , Beat in the eggs, one at a time, followed by the lemon zest and vanilla extract. , Stir in candied ginger. ,,, In a small bowl, combine confectioners' sugar with enough lemon juice to make a glaze that will drizzle easily from the tines of a fork.
   
   You don't have to be exact, and can always add either a bit more juice or a bit more sugar to achieve a good consistency. ,,
3. 3

   Step 3: whisk together flour

4. 4

   Step 4: baking powder and salt.

5. 5

   Step 5: In a large bowl

6. 6

   Step 6: cream together the butter and sugar until light.

7. 7

   Step 7: Alternate adding the flour mixture and the milk to the butter/sugar mix

8. 8

   Step 8: working in two or three additions and beating at a low speed (or by hand) only until just combined.

9. 9

   Step 9: Divide batter evenly into prepared muffin cups and bake for about 15 minutes

10. 10

    Step 10: until a tester comes out clean and the top of the muffin springs back when lightly pressed.

11. 11

    Step 11: Cool on a wire rack

12. 12

    Step 12: drizzling with lemon glaze (below) while muffins are still slightly warm.

13. 13

    Step 13: Make the lemon glaze.

14. 14

    Step 14: Drizzle a little glaze over each muffin and let dry for at least a few minutes before serving.

15. 15

    Step 15: Finished.

Detailed Guide

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