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Lemon Poppy Seed Zucchini Muffins

A stack of three Lemon Poppy Seed Zucchini Muffins, one on top is broken open showing the moist interior.
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Bake moist, flavorful muffins using fresh zucchini, bright lemon zest, and crunchy poppy seeds. This recipe yields tender muffins perfect for breakfast or a snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups grated zucchini, squeezed dry
  • 1/2 cup powdered sugar (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds. Set aside.
  3. In a large bowl, whisk the granulated sugar and melted butter until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  4. Alternate adding the dry ingredients mixture and the grated zucchini to the wet ingredients, mixing only until just combined. Do not overmix; a few lumps are fine.
  5. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. While the muffins cool, prepare the glaze: Whisk the powdered sugar with 1 to 2 teaspoons of lemon juice until smooth and pourable. Drizzle the glaze over the cooled muffins.

Notes

  • For the best texture, grate the zucchini using the large holes of a box grater, then place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible before adding it to the batter.
  • To increase the lemon flavor, use the zest of three lemons instead of two.
  • You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier muffin.

Nutrition

Find it online: https://savoryskies.com/lemon-poppy-seed-zucchini-muffins/