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Lemon Zucchini Muffins

Lemon Zucchini Muffins: Fluffy, Moist, and Full of Flavor

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These Lemon Zucchini Muffins are fluffy, moist, and bursting with flavor, making them a delightful treat for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Can be replaced with gluten-free blend
  • 1 teaspoon Kosher Salt Use table salt in smaller amounts if preferred
  • 1 teaspoon Baking Powder Ensure it is fresh for optimal fluffiness
  • 1 teaspoon Baking Soda Ensure it is fresh for optimal fluffiness
  • 1 cup Plain Greek Yogurt Can be swapped with sour cream
  • 1 cup Granulated Sugar Reduce amount for a less sweet flavor
  • 1/2 cup Unsalted Butter Keep at room temperature for easier mixing
  • 1/4 cup Lemon Juice Use freshly squeezed to avoid bitterness
  • 1 tablespoon Lemon Zest Use freshly grated zest
  • 1 cup Grated Zucchini Squeeze out excess moisture before incorporating
For the Optional Glaze
  • 1 cup Powdered Sugar Adjust quantity to preference
  • 2 tablespoons Lemon Juice Adjust for thickness per your liking

Equipment

  • Muffin pan
  • Mixing bowls
  • whisk
  • Stand mixer or handheld mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda until well combined.
  3. In a separate bowl, combine the plain Greek yogurt and lemon juice, stirring until smooth.
  4. Cream together the unsalted butter, granulated sugar, and lemon zest until light and fluffy, approximately 3-4 minutes.
  5. Add the eggs one at a time, mixing gently until just blended after each addition.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the yogurt mixture, mixing until just combined.
  7. Gently fold in the grated zucchini with a spatula, being careful not to deflate the batter.
  8. Spoon the batter into the prepared muffin liners, filling each one about three-quarters full.
  9. Bake for 22-25 minutes, or until golden brown. A toothpick inserted should come out clean or with a few moist crumbs.
  10. Cool muffins in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 0.5mg

Notes

These muffins are best enjoyed fresh but can be stored at room temperature for up to 2 days in an airtight container.

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