These lemon zucchini muffins are moist, fluffy, and packed with bright citrus flavor. The zucchini keeps them tender without being detectable, and the sweet-tart lemon glaze on top adds a burst of zing that makes every bite refreshing. They're perfect for breakfast, snack time, or a light dessert.

Why I Love This Recipe

I love how these muffins manage to be both indulgent and wholesome. The zucchini adds incredible moisture, while the lemon gives them a clean, fresh flavor that’s hard to resist. I often turn to this recipe when I want something comforting yet not too heavy, especially when I need to use up extra zucchini. It’s an easy, satisfying bake that always gets rave reviews in my kitchen.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

all-purpose flour
kosher salt
baking powder
baking soda
plain Greek yogurt (or sour cream)
fresh lemon juice
unsalted butter, softened
granulated sugar
lemon zest
large eggs, room temperature
grated zucchini, slightly drained on a paper towel

For the Glaze:

powdered sugar
fresh lemon juice

Directions

I start by preheating the oven to 350°F and lining a muffin pan with 12 cupcake liners.
Then I whisk together the flour, salt, baking powder, and baking soda in a bowl.
In a separate bowl, I mix the Greek yogurt with lemon juice.
Using a mixer, I beat the butter, sugar, and lemon zest until it’s light and fluffy—this usually takes 3 to 5 minutes.
I add the eggs one at a time, mixing well after each.
I then alternate adding the dry ingredients and the yogurt mixture, beginning and ending with the dry.
Once combined, I gently fold in the grated zucchini.
I divide the batter evenly into the liners and smooth the tops.
The muffins bake for 22 to 25 minutes, until golden and a toothpick comes out clean.
I let them cool in the pan for 10 minutes before transferring them to a wire rack.
For the glaze, I mix powdered sugar with lemon juice until it’s thick and spreadable.
Once the muffins are completely cool, I spread the glaze on top.

Servings and Timing

Servings: 12 muffins
Prep Time: 20 minutes
Cook Time: 22–25 minutes
Total Time: about 45 minutes

Variations

I sometimes make mini muffins for smaller bites—they bake in just 12 to 15 minutes.
Blueberries, poppy seeds, walnuts, or chocolate chips make fun mix-ins when I want something extra.
For a gluten-free option, I use a gluten-free all-purpose flour blend.
If I need a dairy-free version, I use dairy-free yogurt and plant-based butter substitutes.

Storage/Reheating

I store the muffins in an airtight container in the fridge for up to 5 days. To reheat, I pop them in the microwave for about 10 seconds. If I want to freeze them, I skip the glaze and store them in a freezer-safe bag for up to 3 months. When I’m ready to serve, I thaw them at room temperature and glaze them just before eating.

FAQs

Why use zucchini in muffins?

I use zucchini because it adds natural moisture without changing the flavor. It also helps create a tender crumb and is a great way to sneak in a veggie.

Can I make these muffins in advance?

Yes, I often bake them a day ahead. They keep well, especially if I store them unglazed and add the glaze just before serving.

How do I keep the muffins from getting soggy?

I make sure to gently squeeze the grated zucchini with a paper towel before adding it to the batter. This removes excess water and helps keep the texture just right.

Can I use bottled lemon juice?

I prefer fresh lemon juice for the brightest flavor, but in a pinch, I have used bottled lemon juice. I still try to use fresh zest to get the most out of the lemon flavor.

What if I don’t have Greek yogurt?

When I’m out of Greek yogurt, I use sour cream instead. It provides a similar tang and creamy consistency that works perfectly in this recipe.

Conclusion

These lemon zucchini muffins are a simple pleasure I keep coming back to. They’re light, flavorful, and always reliable. Whether I’m sharing them with guests or keeping a stash for myself, they never last long. This is one of those go-to recipes that makes baking feel like a joy rather than a chore.

Lemon Zucchini Muffins

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Author: Sue
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 muffins
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Lemon Zucchini Muffins are light, fluffy, and moist with a bright lemon flavor and the goodness of zucchini, topped with a refreshing lemon glaze. Perfect for breakfast, snack, or dessert.

Instructions

Preheat the oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners.
In a medium bowl, whisk together the flour, kosher salt, baking powder, and baking soda.
In a small bowl, combine the Greek yogurt and lemon juice.
In a stand mixer, beat the butter, sugar, and lemon zest until light and fluffy (3–5 minutes).
Add the eggs one at a time, mixing well after each addition.
Add one-third of the flour mixture to the butter mixture, then half of the yogurt mixture. Repeat, ending with the flour mixture. Mix until just combined.
Fold in the grated zucchini gently.
Divide the batter evenly into the muffin cups and smooth the tops.
Bake for 22–25 minutes or until golden and a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Mix powdered sugar and lemon juice to make the glaze.
Once muffins are cool, spread the glaze on top. Serve and enjoy.