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Lemon Zucchini Muffins

Lemon Zucchini Muffins That Are Irresistibly Delicious

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Enjoy these Lemon Zucchini Muffins that are irresistibly delicious, combining zesty flavors with hidden veggies for a nutritious snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Can substitute with a gluten-free blend.
  • 1 teaspoon kosher salt Table salt can be used in smaller amounts.
  • 2 teaspoons baking powder Ensure it’s fresh for optimal results.
  • 1 teaspoon baking soda Ensure it’s fresh for best performance.
  • 1 cup plain Greek yogurt Can substitute with sour cream.
  • 1 cup granulated sugar Can reduce for a less sweet taste.
  • ½ cup unsalted butter Use at room temperature for easy mixing.
  • 1 tablespoon lemon juice Fresh lemon juice is preferred for best taste.
  • 1 tablespoon lemon zest Avoid using the bitter pith.
  • 1 cup grated zucchini Squeeze out excess moisture beforehand.
For the Glaze
  • 1 cup powdered sugar Use sifted for a smooth glaze.
  • 1 tablespoon lemon juice Adjust quantity to customize thickness.

Equipment

  • Muffin pan
  • Mixing bowls
  • whisk
  • Spatula
  • Measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, salt, baking powder, and baking soda.
  3. In a separate bowl, blend together yogurt and lemon juice, and set aside.
  4. Cream the softened butter and sugar until light and fluffy, then add lemon zest.
  5. Incorporate eggs one at a time, mixing until just combined.
  6. Gradually combine the wet and dry ingredients, alternating between them.
  7. Gently fold in the grated zucchini into the batter.
  8. Fill each muffin liner about three-quarters full with the batter.
  9. Bake for 22-25 minutes, until tops are golden and a toothpick comes out clean.
  10. Cool the muffins in the pan before transferring to a wire rack. Prepare the glaze with powdered sugar and lemon juice, then drizzle over muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Use fresh ingredients for the best flavor. Control moisture from the zucchini for fluffy muffins.

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