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.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup plain Greek yogurt (or sour cream)
- 2 tablespoons fresh lemon juice (from about ½ to 1 lemon)
- 8 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 4 teaspoons lemon zest (from 2 lemons)
- 3 large eggs, room temperature
- 1 cup grated zucchini, slightly drained on a paper towel
- ¾ cup powdered sugar
- 1 ½ to 2 tablespoons fresh lemon juice (for glaze)
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.
Notes
- Drain zucchini slightly to avoid soggy muffins.
- Substitute Greek yogurt with sour cream if needed.
- Use fresh lemon juice and zest for best flavor.
- Can be made gluten-free or dairy-free with substitutions.
- Freeze unglazed muffins for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
