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Light and fluffy Lemon Zucchini Muffins topped with a lemon glaze.

Lemon Zucchini Muffins

Tender and moist muffins infused with bright lemon flavor and zucchini, perfect for a quick breakfast or snack.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar Add more for sweeter muffins if desired.
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
Wet Ingredients
  • 1 cup finely grated zucchini Lightly packed, to keep moisture.
  • 1 tablespoon lemon zest Freshly grated for the best flavor.
  • 1/2 cup plain yogurt or sour cream Can swap for dairy-free alternatives.
  • 2 large eggs Room temperature for best results.
  • 1/3 cup neutral oil Canola or light olive oil recommended.
  • 1/4 cup fresh lemon juice Use fresh juice for optimal flavor.
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup mini chocolate chips or white chocolate chips Add for extra sweetness and flavor.
  • coarse sugar or light lemon glaze For topping before or after baking.

Method
 

Preparation
  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
  2. Grate the zucchini finely, then place it in a clean towel and gently squeeze out a little moisture. Measure 1 cup of zucchini afterward.
Mixing
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the yogurt, eggs, oil, lemon juice, vanilla, and lemon zest until smooth.
  3. Add the wet ingredients to the dry ingredients and stir with a spatula until just combined. Gently fold in the grated zucchini and any mix-ins.
Baking
  1. Divide the batter evenly among the muffin tins and sprinkle the tops with coarse sugar if using.
  2. Bake for 15 to 18 minutes, or until the tops are set and a toothpick comes out clean or with a few crumbs.
  3. Cool in the pan for 5 minutes, then move to a rack. If glazing, let the muffins cool completely first.

Notes

Do not overmix the batter. Fresh lemon juice and zest are essential for the best flavor. Zucchini should be damp but not overly dry.