Why Make This Recipe
Lemon Zucchini Muffins are a delightful treat that perfectly blend the fresh flavors of lemon and the subtle sweetness of zucchini. These muffins are light, fluffy, and bring a zesty punch to any breakfast or snack time. Adding zucchini to the mix not only makes them moist but also adds a healthy twist, making you feel good about indulging in these delicious baked goods.
How to Make Lemon Zucchini Muffins
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
- 3 large eggs, room temperature
- 1 cup grated zucchini, slightly drained
- 3⁄4 cup powdered sugar
Directions
- Preheat your oven to 350°F. Line a muffin pan with 12 cupcake liners and set it aside.
- In a medium bowl, whisk together the flour, kosher salt, baking powder, and baking soda.
- In a small bowl, whisk together the lemon juice and Greek yogurt.
- In your stand mixer with the paddle attachment, beat the softened butter, sugar, and lemon zest on medium speed until light and fluffy, which takes about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Add one-third of the flour mixture, followed by half of the yogurt mixture. Mix, then repeat, ending with the last of the flour mixture. Be careful not to overmix.
- Fold in the grated zucchini evenly into the batter.
- Spoon the batter into the muffin liners, smoothing the tops.
- Bake for about 22 to 25 minutes for regular-sized muffins, or 12 to 15 minutes for mini muffins. They’re done when the edges are golden brown and a toothpick comes out with just a few crumbs.
- Let them cool in the pan for 10 minutes, then turn them out onto a rack to cool completely.
- To make the glaze, mix the powdered sugar with lemon juice until it’s thick but easy to spread. Spread it on top of the cooled muffins.
How to Serve Lemon Zucchini Muffins
Serve these muffins warm or at room temperature. They are perfect for breakfast, a snack, or a light dessert. You can enjoy them plain or with a little butter spread on top. A cup of tea or coffee pairs nicely with these muffins, making them a great addition to your morning routine or afternoon tea.
How to Store Lemon Zucchini Muffins
Keep your Lemon Zucchini Muffins in an airtight container at room temperature for up to three days. If you want them to last longer, you can store them in the refrigerator for up to a week. For longer storage, you can also freeze them. Just wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They will stay good for up to three months. Thaw them at room temperature when you’re ready to enjoy!
Tips to Make Lemon Zucchini Muffins
- Make sure to drain the grated zucchini slightly to avoid excess moisture in the batter.
- Use room temperature eggs for easier mixing and a better rise.
- Don’t overmix the batter; mix until just combined for fluffier muffins.
- You can adjust the amount of lemon zest or juice to make it more or less zesty according to your preference.
Variation
You can add chopped nuts, such as walnuts or pecans, for a nice crunch. If you prefer a sweeter muffin, consider adding chocolate chips or dried fruit like cranberries or raisins.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may make the muffins denser.
2. What if I don’t have Greek yogurt?
You can replace Greek yogurt with sour cream, or even plain yogurt, if needed.
3. Can I make these muffins vegan?
Yes, you can make them vegan by using flax eggs in place of regular eggs and a non-dairy yogurt for the Greek yogurt.
Lemon Zucchini Muffins
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Wet Ingredients
- 1/2 cup plain Greek yogurt or sour cream Greek yogurt provides a tangy flavor.
- 2 tablespoons fresh lemon juice
- 8 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 4 teaspoons lemon zest Fresh lemon zest for maximum flavor.
- 3 large eggs, room temperature Room temperature eggs help in mixing.
- 1 cup grated zucchini, slightly drained Drain to avoid excess moisture.
Glaze
- 3/4 cup powdered sugar For the glaze.
Instructions
Preparation
- Preheat your oven to 350°F. Line a muffin pan with 12 cupcake liners and set it aside.
- In a medium bowl, whisk together the flour, kosher salt, baking powder, and baking soda.
- In a small bowl, whisk together the lemon juice and Greek yogurt.
Mixing
- In your stand mixer with the paddle attachment, beat the softened butter, sugar, and lemon zest on medium speed until light and fluffy, which takes about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Add one-third of the flour mixture, followed by half of the yogurt mixture. Mix, then repeat, ending with the last of the flour mixture. Be careful not to overmix.
- Fold in the grated zucchini evenly into the batter.
Baking
- Spoon the batter into the muffin liners, smoothing the tops.
- Bake for about 22 to 25 minutes for regular-sized muffins, or 12 to 15 minutes for mini muffins. They’re done when the edges are golden brown and a toothpick comes out with just a few crumbs.
- Let them cool in the pan for 10 minutes, then turn them out onto a rack to cool completely.
Glazing
- To make the glaze, mix the powdered sugar with lemon juice until it’s thick but easy to spread. Spread it on top of the cooled muffins.