Oh, do I have a treat for you! These Lemon Zucchini Muffins are the perfect blend of fresh, tangy lemon and soft, moist zucchini. They’re like a little burst of sunshine in muffin form—tender, fluffy, and full of flavor. Trust me, you won’t even realize they’re packed with veggies! These muffins are everything you want in a morning bite or an afternoon snack. If you’re looking for a way to sneak in some extra veggies (while satisfying your sweet tooth), you’re in for a real treat.
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Plus, the lemon adds that zesty zing that makes each bite feel like a fresh, uplifting experience. I promise these won’t last long in your kitchen. Ready to try them? Let’s get baking!
Why You’ll Love Lemon Zucchini Muffins
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re starting your day on a sweet note, bringing something special to a gathering, or just looking for a snack to enjoy while watching your favorite show, these muffins are your new go-to. Here’s why they’re a crowd favorite:
Versatile: Great for breakfast, brunch, or even an afternoon pick-me-up. Plus, they freeze beautifully, so you can always have a batch ready when those muffin cravings hit.
Budget-Friendly: Made with pantry staples and a zucchini—an ingredient you can usually find in your kitchen without a trip to the store. You don’t need fancy ingredients to make these taste incredible.
Quick and Easy: These come together in no time at all. No special skills required—just mix, bake, and enjoy!
Customizable: Want to make them extra special? Add some poppy seeds, swap in a little coconut, or even sprinkle in some blueberries for a twist!
Moist and Fluffy: The zucchini keeps these muffins moist and tender, while the lemon gives them a fresh, light lift. No dry muffins here!
Ingredients in Lemon Zucchini Muffins
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Zucchini: This veggie is the secret to moist, tender muffins. Grated zucchini melts into the batter, giving you all the softness without altering the flavor.
Lemon: Fresh lemon zest and juice take these muffins to the next level, infusing them with a tangy citrus kick that’s the perfect complement to the zucchini.
Flour: The base of the muffin. You can use all-purpose flour or swap it for whole wheat for a slightly heartier texture.
Sugar: Sweetness that balances out the zesty lemon. You’ll love the subtle sweetness that comes through in every bite.
Baking Powder & Baking Soda: These two help the muffins rise and create that light, fluffy texture we’re all craving.
Eggs: They help bind everything together and create a soft crumb.
Vanilla Extract: A dash of vanilla adds depth to the flavor and rounds out the sweetness.
Vegetable Oil or Butter: For richness and moisture. Both options work wonderfully.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Preheat your oven to 350°F (175°C). This ensures the muffins bake evenly and get that perfect golden-brown top.
Prepare Your Ingredients: Grate the zucchini using a box grater or a food processor. Don’t worry about peeling it—just grate and squeeze out any excess moisture. You want the zucchini to add moisture without making the muffins soggy.
Mix the Dry Ingredients: In a large bowl, combine your flour, baking powder, baking soda, and salt. Stir to combine and set aside.
Mix the Wet Ingredients: In a separate bowl, whisk together your eggs, sugar, vegetable oil (or melted butter), lemon zest, lemon juice, and vanilla extract. This is the part where that fresh lemon fragrance fills the room, and it’s amazing.
Combine the Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—this keeps your muffins light and fluffy.
Add the Zucchini: Gently fold in the grated zucchini. You’ll see it disappear into the batter, leaving behind a luscious, moist texture.
Scoop and Bake: Spoon the batter into a muffin tin lined with paper liners or greased. Fill each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cool and Enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (Or, if you can’t wait, enjoy them warm!)
Nutrition Facts
Servings: 12
Calories per serving: 170
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Lemon Zucchini Muffins
These muffins are a treat on their own, but here are a few ideas to elevate your experience:
With Coffee or Tea: A perfect pairing for your morning or afternoon break. These muffins are light but satisfying—just the right thing to go with a cup of your favorite brew.
As a Breakfast Treat: Serve them with a dollop of yogurt or fresh fruit on the side for a complete breakfast.
For Dessert: Want to indulge? Top them with a glaze made from powdered sugar and lemon juice for a sweet finishing touch.
For Brunch: These muffins make a lovely addition to any brunch spread. Pair with some fresh fruit and a savory dish, like scrambled eggs or avocado toast.
Additional Tips
Grate the Zucchini Well: To prevent soggy muffins, make sure to squeeze out as much moisture as possible from the grated zucchini. A kitchen towel works great for this.
Make Them Gluten-Free: If you’re gluten-free, you can use a gluten-free flour blend instead of all-purpose flour. Make sure the baking powder you use is also gluten-free.
Add a Streusel Topping: If you’re feeling fancy, top your muffins with a quick streusel topping made of flour, sugar, and butter before baking for an extra bit of crunch.
Storage Tips: These muffins keep well in an airtight container for up to 4 days at room temperature, or up to a week in the fridge. You can also freeze them for up to 3 months.
FAQ Section
Q1: Can I use frozen zucchini?
A1: Yes, but make sure to thaw and squeeze out any excess moisture before using it in the recipe.
Q2: Can I make these without eggs?
A2: Yes! Substitute the eggs with flax eggs or a similar egg replacer for a vegan version.
Q3: How do I know when the muffins are done?
A3: Insert a toothpick into the center of the muffin. If it comes out clean or with just a few crumbs, they’re done.
Q4: Can I add nuts to these muffins?
A4: Absolutely! Walnuts or pecans would add a lovely crunch. Just fold them in with the zucchini.
Q5: Can I make mini muffins instead?
A5: Yes, just reduce the baking time to 10–12 minutes for mini muffins.
Q6: How do I store leftover muffins?
A6: Store them in an airtight container at room temperature for up to 4 days, or freeze them for longer storage.
Q7: Can I add a glaze on top?
A7: Definitely! A simple glaze made with powdered sugar and lemon juice is a perfect finishing touch.
Q8: Can I make these ahead of time?
A8: Yes, you can prepare the batter the night before, cover it, and refrigerate it. Just bake the muffins the next morning!
Q9: Can I use a different citrus fruit?
A9: Yes, orange or lime zest would work great if you’re looking for a different citrus twist.
Q10: How do I prevent the muffins from sticking to the tin?
A10: Use muffin liners or grease the muffin tin with a bit of oil or butter to prevent sticking.
Conclusion
And there you have it—Lemon Zucchini Muffins that are bright, fluffy, and bursting with flavor. These muffins are the perfect way to sneak in some veggies while still indulging in a sweet treat. Whether you’re enjoying them with coffee or sharing them with friends, they’re sure to be a hit. Go ahead, give them a try—you won’t regret it!
Print
Lemon Zucchini Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Lemon Poppyseed Zucchini Muffins are bursting with lemony brightness and made with simple, wholesome ingredients. Perfectly moist, they’re a delightful combination of fresh zucchini, olive oil, and poppy seeds. A must-try for any muffin lover!
Ingredients
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For the Muffins:
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1 1/2 cups grated zucchini (about 1 medium-sized zucchini)
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1 cup brown sugar (loosely packed)
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1/2 cup olive oil (mild-tasting)
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Grated zest of 1 lemon
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1 teaspoon vanilla extract
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1 large egg
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1 cup all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1 tablespoon poppy seeds
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Instructions
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Preheat the Oven:
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Preheat your oven to 350°F (175°C). Grease a muffin tin to hold 9 standard-sized muffins.
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Prepare the Zucchini:
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Grate the zucchini and then squeeze out any excess moisture over the sink. Set aside.
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Mix Wet Ingredients:
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In a large mixing bowl, whisk together the brown sugar, olive oil, lemon zest, vanilla extract, and egg.
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Combine Dry Ingredients:
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Stir in the all-purpose flour, salt, baking powder, and baking soda.
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Add Zucchini and Poppy Seeds:
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Stir in the poppy seeds and grated zucchini until evenly combined.
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Fill Muffin Tin:
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Divide the muffin batter evenly among the muffin tin, aiming for about 9 muffins.
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Bake:
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Bake for 15 minutes or until the tops of the muffins spring back when lightly pressed.
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Cool and Serve:
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Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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Notes
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These muffins are best when stored in the fridge, as they get slightly denser and stay moist.
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For a denser version, omit the baking soda. Bake for closer to 20 minutes, and they’ll have a moist, dense texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg