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Lemon Zucchini Muffins Bursting with Flavor and Moisture

Delicious Lemon Zucchini Muffins that are fluffy, moist, and a clever way to incorporate veggies into breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with gluten-free blend.
  • 1 teaspoon Kosher Salt Table salt can be used in smaller amounts.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 1/2 teaspoon Baking Soda Check freshness to avoid dense muffins.
  • 1 cup Plain Greek Yogurt Can substitute with sour cream.
  • 1/4 cup Fresh Lemon Juice Use fresh for best taste.
  • 1 cup Granulated Sugar Reduce for less sweet muffins.
  • 1/2 cup Unsalted Butter Room temperature for easy mixing.
  • 1 tablespoon Lemon Zest Avoid the bitter pith.
  • 1 cup Grated Zucchini Squeeze out excess moisture.
Optional Glaze
  • 1 cup Powdered Sugar Adjust based on desired sweetness.
  • 2 tablespoons Lemon Juice Start with a little and add more as needed.

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • Spoon or scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda.
  3. In a separate bowl, combine Greek yogurt and lemon juice, stirring gently.
  4. Cream together butter, sugar, and lemon zest in a large bowl until light and fluffy.
  5. Add eggs one at a time to the butter-sugar mixture, mixing well after each addition.
  6. Gradually mix in the dry ingredients alternately with the yogurt mixture until just combined.
  7. Gently fold in the grated zucchini.
  8. Fill each muffin liner about three-quarters full with the batter.
  9. Bake for 22-25 minutes or until golden brown and a toothpick comes out clean.
  10. Allow muffins to cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

These muffins can be easily adapted to be gluten-free and dairy-free. Experiment with flavors like orange or chocolate chips for variety.