Description
Discover how to make delicious Lemon Zucchini Muffins with this easy recipe. Perfect for breakfast or a snack, these muffins are a must-try!
Ingredients
Scale
- 1 ½ cups (355 ml) all purpose flour
- 1/2 teaspoon (3 ml) kosher salt
- 1/4 teaspoon (1 ml) baking powder
- 1/4 teaspoon (1 ml) baking soda
- ½ cup (120 ml) plain yogurt
- 2 tablespoons (30 ml) fresh lemon juice from about ½ to 1 lemon
- 8 tablespoons (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 teaspoons (20 ml) lemon zest, Zest from 2 lemons
- 3 large eggs, room temperature
- 1 cup (130 g) grated zucchini
- ¾ cup (90 g) powdered sugar
- 1 1/2 to 2 tablespoons (22 to 30 ml) fresh lemon juice from about 1/2 to 1 lemon
Instructions
- Set your oven to 350°F and prepare a muffin tin with 12 paper liners, then put it aside.
- In a medium-sized bowl, combine the flour, kosher salt, baking powder, and baking soda using a whisk.
- Mix the lemon juice and plain yogurt together in a small bowl.
- Using a stand mixer with a paddle attachment, cream the butter, sugar, and lemon zest on medium speed until the mixture becomes light and airy, roughly 3 to 5 minutes.
- Incorporate the eggs one by one, ensuring each is fully mixed in before adding the next.
- Gradually add a third of the dry ingredients, then half of the yogurt blend, repeating the process and finishing with the rest of the dry ingredients. Mix until just combined, being careful not to overmix.
- Gently integrate the grated zucchini into the batter until it is evenly mixed.
- Divide the batter evenly among the 12 liners in the muffin tin, smoothing the tops as you go.
- Bake in the oven for 22 to 25 minutes for standard muffins (or 12 to 15 minutes for mini muffins) until the edges are golden and a toothpick inserted in the middle comes out with a few crumbs.
- Allow the muffins to cool in the tin for 10 minutes, then move them to a rack to cool completely.
- Prepare the glaze by mixing the powdered sugar with lemon juice until it reaches a thick yet spreadable consistency. Spread it over the tops of the cooled muffins.
Notes
- Ensure the zucchini is finely grated to prevent large pieces in the muffins.
- Use eggs at room temperature for easier blending into the batter.
- Avoid overmixing the batter after adding dry ingredients to prevent a dense texture.
- Prep Time: 20 minutes
- Cook Time: 22-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: None
Nutrition
- Calories: 220
- Fat: 8g
- Protein: 4g
Keywords: lemon zucchini muffins, moist zucchini muffins, lemon glaze recipe, easy zucchini muffins, fluffy lemon muffins