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Lemon Zucchini Muffins for a Bright and Healthy Treat

These Lemon Zucchini Muffins are light, fluffy, and packed with nutritious zucchini, making them a perfect breakfast treat or afternoon snack.
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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 Substitute with a gluten-free blend for a gluten-free option.
  • 1 teaspoon Kosher Salt Table salt can be used, but in smaller amounts.
  • 1 tablespoon Baking Powder Always use fresh for optimal results.
  • 0.5 teaspoon Baking Soda Ensure it’s fresh to achieve the best rise.
  • 1 cup Plain Greek Yogurt Can be swapped with sour cream if needed.
  • 1 cup Granulated Sugar Feel free to reduce the amount for a less sweet option.
  • 0.5 cup Unsalted Butter Should be at room temperature for easy blending.
  • 1 tablespoon Lemon Juice Fresh lemon juice is preferred for more zing.
  • 1 tablespoon Lemon Zest Avoid the bitter white pith for best flavor.
  • 1 cup Grated Zucchini Make sure to squeeze out excess moisture.
For the Glaze
  • 1 cup Powdered Sugar Using freshly sifted sugar helps achieve a smooth finish.
  • 2 tablespoons Lemon Juice Fresh juice will give a more vibrant taste.

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • spatula
  • Electric mixer

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 medium bowl, whisk together the dry ingredients: flour, salt, baking powder, and baking soda.
  3. In a separate bowl, combine Greek yogurt with lemon juice and stir until smooth.
  4. In a large bowl, beat together softened butter, granulated sugar, and lemon zest until light and fluffy.
  5. Add the eggs one at a time, mixing until fully incorporated.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the yogurt mixture.
  7. Gently fold in the grated zucchini until evenly incorporated.
  8. Fill muffin liners about three-quarters full with the batter.
  9. Bake for 22-25 minutes until golden and a toothpick comes out clean.
  10. Cool in the pan for 10 minutes, then on a wire rack. Mix powdered sugar with lemon juice for the glaze.
  11. Drizzle the glaze over the cooled muffins for an extra zesty kick.

Notes

For best results, use fresh ingredients and don’t overmix the batter. Store muffins in an airtight container at room temperature for up to 2 days.