Description
These Lemon Zucchini Muffins are a delightful combination of citrusy zest and moist zucchini, topped with a sweet lemon glaze. Perfect for breakfast or a snack!
Ingredients
Units
Scale
FOR THE MUFFINS:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons fresh lemon juice from about 1/2 to 1 lemon
- 8 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 4 teaspoons lemon zest (Zest from 2 lemons)
- 3 large eggs, room temperature
- 1 cup grated zucchini, slightly drained on a paper towel
FOR THE GLAZE:
- 3/4 cup powdered sugar
- 1 1/2 to 2 tablespoons fresh lemon juice from about 1/2 to 1 lemon
Instructions
- Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners and set aside.
- In a medium bowl, whisk together flour, kosher salt, baking powder, and baking soda.
- In a small bowl, whisk together lemon juice and Greek yogurt.
- In the bowl of your stand mixer fitted with the paddle attachment, beat butter, sugar, and lemon zest on medium speed until light and fluffy, about 3 to 5 minutes.
- Beat in eggs, one at a time, until combined.
- Add one third of the flour mixture, followed by half the yogurt mixture. Then repeat again, ending with the remaining flour mixture until just combined. Do not overmix.
- Fold in grated zucchini until evenly distributed throughout the batter.
- Spoon batter evenly into the 12 muffin liners and smooth the top.
- Bake for about 22 to 25 minutes for regular-sized muffins (or 12 to 15 minutes for mini muffins) or until the muffins are golden brown on the edges and a toothpick inserted into the center comes out with just a few crumbs.
- Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
- Make the glaze by combining confectioners’ sugar and lemon juice until thick but easy to spread. Spread over the top of the cooled muffins.
Notes
- Make sure to drain the grated zucchini to remove excess moisture.
- You can add a sprinkle of extra lemon zest on top of the glaze for added flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
