How to Make Lemon Candied-Ginger Muffins

Did you know that lemon is one of the top five most-used flavors in baking worldwide? Combine that with the immune-boosting power of ginger, and you’ve got a muffin that’s as nourishing as it is delicious. These Lemon Ginger Muffins are more than just a snack—they’re a burst of sunshine in every bite. Light, fluffy, and packed with fresh lemon zest and spicy candied ginger, they’re the kind of treat that makes your kitchen smell like happiness. 

This recipe uses real lemon juice, fresh lemon zest, and candied ginger to deliver bold flavors in every bite. And because we’re all about kitchen happiness here, we recommend using the Zulay Kitchen Lemon Squeezer to make juicing lemons effortless and mess-free. Let’s bake these muffins and turn your kitchen into a citrusy, cozy paradise.

How to Make Lemon Candied-Ginger Muffins

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Servings: 12 muffins | Level: Easy

Ingredients

Streusel Topping

• • • 1/3 cup all-purpose flour
    • 1/4 cup vegan sugar
    • 1 tablespoon lemon zest
    • 1/2 teaspoon salt
    • 2 tablespoons melted vegan butter

Muffin Batter

• • • 1/2 cup canola oil
    • 1 cup vegan sugar
    • 1/4 cup lemon juice 
    • 1 flax egg (1 tablespoon ground flax + 3 tablespoons cold water, chilled for 5 mins)
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons salt
    • 1/4 cup lemon zest
    • 3/4 cup candied ginger, chopped

Instructions

Step 1: Prep Your Equipment

Preheat the oven to 400°F. Line a 12-cup muffin pan with cupcake liners. This step makes cleanup a breeze—trust us.

Step 2: Make the Streusel

In a small bowl, whisk together the flour, sugar, lemon zest, and salt. Pour in the melted butter and mix until crumbly. Set aside.

Step 3: Mix the Wet Ingredients

In a separate bowl, combine canola oil, sugar, fresh lemon juice, and the flax egg. Whisk until smooth.

Step 4: Mix the Dry Ingredients

In a larger bowl, whisk together the flour, baking powder, salt, and lemon zest. Add in the chopped candied ginger and toss to coat—this prevents it from sinking to the bottom of the muffins.

Step 5: Combine Wet & Dry

Make a well in the center of the dry ingredients. Pour the wet mixture into it and stir just until combined. Don’t overmix—lumps are okay!

Step 6: Fill the Muffin Cups

Divide the batter evenly among the muffin cups, leaving about 1/4 inch at the top. Sprinkle your lemon streusel over each one for that bakery-style crunch.

Step 7: Bake & Cool

Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or room temp!

Tips, Variations & Kitchen Hacks

• • Add a Glaze: Mix 1/2 cup powdered sugar with 1–2 tbsp lemon juice and drizzle over cooled muffins. Use a Zulay Milk Frother for an ultra-smooth glaze!
  • Make it non-vegan? Swap the flax egg for 1 large egg.
  • Love ginger? Add 1/2 tsp of ground ginger to the batter for extra zing.
  • No candied ginger? Use finely chopped crystallized ginger or freshly grated ginger.

Are These Lemon Candied-Ginger Muffins Good For You?

These muffins aren’t just crave-worthy—they’re sneaky little wellness heroes too. Thanks to vitamin C-rich lemons, they help support your immune system while delivering that fresh, tangy brightness. Ginger brings its digestive benefits and anti-inflammatory powers to the mix. The flax egg adds a boost of omega-3s and fiber, giving you plant-based nutrition without compromising texture. And with canola oil providing heart-healthy fats and a neutral flavor, everything stays light, moist, and delicious. Basically, these muffins show up for your taste buds and your body.

Make These Lemon Candied-Ginger Muffins Today!

This muffin recipe is the kind of thing that slows you down, makes your kitchen smell like a cozy café, and reminds you why we bake in the first place. With every bite, you’ll get a little lemon sparkle and a warm ginger burst. They’re not trying to be keto-paleo or sugar-free. They’re just trying to be delicious, and guess what? They are. So go ahead—make a batch (or two), spread some lemon love, and maybe share with someone... or don’t. We won’t judge.

Other Kitchen Tools You’ll Love

Want to make baking even easier? Grab these game-changing tools from Zulay Kitchen:

• • Silicone Spatula Set – Effortlessly mix, fold, and scrape every last bit of batter like a pro.
  • Balloon Whisk – Whip up silky batters and dreamy glazes with zero clumps.
  • Mixing Bowl Set – Nesting, non-slip, and perfect for everything from stirring to storing.

Frequently Asked Questions About Lemon Ginger Muffins

Can I use fresh ginger instead of candied ginger?

Yes! Fresh ginger will give your muffins a spicier kick and a more natural flavor. Use about 2 tablespoons of finely grated ginger (we also recommend our garlic rocker) and reduce the amount slightly if you’re sensitive to spice. Candied ginger provides a sweeter contrast and chewy texture, while fresh ginger is bold and fragrant. Either way, you’re winning.

What’s the best way to store these muffins?

Let your muffins cool completely, then store them in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge for up to a week.

Are these muffins kid-friendly?

Absolutely! Kids love the sweet, citrusy flavor. If your child is sensitive to ginger’s spice, consider using less or substituting with lemon zest only.

Can I make these muffins gluten-free?

Yes—you can substitute the all-purpose flour for a gluten-free blend. Look for a 1:1 baking mix for best results. Almond flour alone won’t work here, but a quality blend with xanthan gum will yield fluffy muffins with no weird texture.

What can I use instead of canola oil?

You can replace canola oil with melted coconut oil, avocado oil, or even olive oil if you’re feeling adventurous. Each oil will give a slightly different flavor—coconut adds a tropical vibe, while olive oil makes the muffins richer and earthier.

What is a flax egg, and can I use a real egg?

A flax egg is a vegan egg substitute made by mixing ground flaxseed with water. It thickens into a gel that works like an egg in baking. But if you’re not vegan, go ahead and use 1 large egg instead. Both options result in moist, tender muffins.

Can I skip the streusel topping?

Of course! The streusel adds texture and sweetness, but the muffins are still fantastic without it. If you want a glaze instead, whisk together powdered sugar and lemon juice and drizzle over cooled muffins using the Zulay Batter Dispenser for neat lines.