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–+ servings

Lemon Zucchini Muffins

Lemon Zucchini Muffins are a light and fluffy treat that blends the fresh flavors of lemon with the subtle sweetness of zucchini, making them perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 210 kcal

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.

Notes

Keep muffins in an airtight container at room temperature for up to three days. Store in the refrigerator for up to a week or freeze individually for up to three months. Thaw at room temperature when ready to enjoy.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 180mgFiber: 1gSugar: 12g
Keyword Baking, Easy Recipe, Lemon Zucchini Muffins, Muffins, Zucchini Muffins
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