Description
Lemon Zucchini Muffins are a bright and delightful treat that combines the fresh, zesty flavor of lemon with the natural sweetness and moisture of grated zucchini. These tender muffins are topped with a tangy lemon glaze that adds the perfect finishing touch.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons fresh lemon juice
- 8 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 4 teaspoons lemon zest (from 2 lemons)
- 3 large eggs, room temperature
- 1 cup grated zucchini, slightly drained
- 3/4 cup powdered sugar
- 1 1/2 to 2 tablespoons fresh lemon juice
Instructions
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly.
2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set this mixture aside.
3. In a large mixing bowl, beat the softened butter, sugar, and lemon zest until light and fluffy. This should take a couple of minutes.
4. One by one, mix in the eggs, beating well after each addition. Then, stir in the lemon juice and Greek yogurt (or sour cream) until the batter is smooth and well-combined.
5. Gently fold the grated, slightly drained zucchini into the batter, being careful not to overmix.
6. Slowly incorporate the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing, as this can result in tough, dense muffins.
7. Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
8. Bake the Lemon Zucchini Muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. In a small bowl, whisk together the powdered sugar and lemon juice until the glaze is smooth and drizzle-able.
10. Drizzle the tangy lemon glaze over the cooled muffins. Let the glaze set for a few minutes, then enjoy your freshly baked Lemon Zucchini Muffins!
Notes
When selecting zucchini for your muffins, opt for medium-sized, firm zucchini. Avoid using overripe or overly large zucchini, as they can be watery and result in soggy muffins. Grate the zucchini just before adding it to the batter for best results.
Be careful not to overmix the batter, as this can lead to tough, dense muffins. Additionally, be sure not to overbake the muffins, as this can dry them out. Keep a close eye on them in the oven and use the toothpick test to ensure they’re perfectly cooked.
Lemon Zucchini Muffins will stay fresh for up to 4 days when stored in an airtight container at room temperature. For longer storage, you can freeze the muffins for up to 3 months. Thaw them at room temperature before serving.
- Prep Time: 10
- Cook Time: 22
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 15
- Sodium: 160
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 50