Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together the flour, kosher salt, baking powder, and baking soda.
- In a separate bowl, combine Greek yogurt and lemon juice until smooth.
- Beat together unsalted butter and granulated sugar along with lemon zest until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Gradually mix the dry ingredients into the butter mixture, alternating with the yogurt mixture.
- Gently fold in the grated zucchini.
- Spoon the batter into the prepared muffin liners, filling each about three-quarters full.
- Bake for 22-25 minutes or until golden brown. A toothpick should come out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Drizzle with a glaze for added flavor if desired.
Nutrition
Notes
These muffins can be easily customized with chocolate chips or nuts. Ensure to use fresh ingredients for the best results.
