Ingredients

Source

Directions

Preheat oven to 225 °C/400 °F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time, followed by the lemon zest and vanilla extract. Alternate adding the flour mixture and the milk to the butter/sugar mix, working in two or three additions and beating at a low speed (or by hand) only until just combined. Stir in candied ginger. Divide batter evenly into prepared muffin cups and bake for about 15 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed. Cool on a wire rack, drizzling with lemon glaze (below) while muffins are still slightly warm.

Lemon Glaze

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

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