Introduction

Oh friends, let me tell you about these muffins. There’s just something magical about baking, isn’t there? Especially when summer rolls around and your garden (or the farmer’s market!) is bursting with beautiful zucchini. I remember growing up, my mom always had a way of turning humble ingredients into something truly special, and zucchini bread was a staple. These Lemon Zucchini Muffins take that cozy classic and give it a bright, sunshiney twist that is absolutely irresistible.

This recipe is ridiculously easy, comes together quickly, and the result? Incredibly moist, tender muffins bursting with fresh lemon flavor and hidden goodness (shhh, it’s the zucchini!). They’re perfect for breakfast, a snack, or even a light dessert. You’re going to adore them!

Why You’ll Love This Recipe

Fast: From start to finish, you can have warm muffins ready to enjoy in under an hour. Perfect for when a craving hits!
Easy: No fancy techniques here! Just simple mixing and baking for delicious results every time.
Giftable: Wrap up a few of these beauties for a neighbor, friend, or teacher. They make the sweetest homemade gift!
Crowd-pleasing: Even the pickiest eaters won’t be able to resist these moist, flavorful muffins. Plus, it’s a great way to use up that summer zucchini!

Ingredients

Gathering your ingredients is the first step to baking happiness! Here’s what you’ll need:

All-purpose flour: Just your standard flour works perfectly here.
Kosher salt: A little pinch of salt helps balance the sweetness and brighten all the flavors.
Baking powder & baking soda: Our dynamic duo for getting that perfect rise and tender crumb.
Plain Greek yogurt or sour cream: This is a key ingredient for moisture and tenderness. Use whichever you have on hand!
Fresh lemon juice: We’ll use this in both the muffins and the glaze for that essential bright flavor.
Unsalted butter, softened: Make sure it’s truly softened, not melted. This helps create a nice texture.
Granulated sugar: Sweetness is essential!
Lemon zest: Don’t skip this! The zest holds all that wonderful lemon oil and gives you the most intense flavor.
Large eggs, room temperature: Room temperature eggs mix more evenly into the batter, resulting in a better texture. If you forget, just pop them in a bowl of warm water for 5-10 minutes.
Grated zucchini: Our secret ingredient for moisture! We’ll gently drain it first.

And for that perfect finish, you’ll need:

Powdered sugar: For a smooth, sweet glaze.
Fresh lemon juice: To thin the glaze and add more lemony zing!

How to Make It

Okay, let’s get baking! It’s super simple, promise.

First, preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. This recipe makes exactly 12 beautiful muffins!
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Just a quick whisk to combine everything evenly. Set this aside for now.
In a separate, larger bowl, whisk together the Greek yogurt (or sour cream) and the 2 tablespoons of fresh lemon juice.
Now, grab your softened butter and granulated sugar. In a stand mixer with the paddle attachment, or using a hand mixer and a large bowl, cream the butter and sugar together on medium speed until they are light and fluffy. This usually takes about 2-3 minutes.
Add the lemon zest to the creamed butter and sugar and mix for about 30 seconds until fragrant. Oh, your kitchen is going to smell amazing!
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to make sure everything is incorporated.
Reduce the mixer speed to low. Add about half of the dry ingredients to the wet ingredients and mix just until combined.
Next, add the yogurt/lemon juice mixture and mix until just incorporated.
Add the remaining dry ingredients and mix on low speed just until the batter is combined and there are no visible streaks of flour. Be careful not to overmix!
Gently fold in the drained grated zucchini using a spatula. Don’t mash it in, just fold until it’s evenly distributed throughout the batter.
Divide the batter evenly among the 12 prepared muffin cups. I like to use an ice cream scoop for this – it makes it easy and keeps the muffins uniform. Fill them about two-thirds to three-quarters full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
While the muffins cool, make the glaze! In a small bowl, whisk together the powdered sugar and 1 ½ tablespoons of fresh lemon juice. If it’s too thick, add a little more lemon juice, about ½ teaspoon at a time, until you reach your desired drizzling consistency.
Once the muffins are completely cool, drizzle the glaze over the tops. Let the glaze set for a few minutes before serving.

Substitutions & Additions

Want to play around with this recipe? Here are some ideas:

Switch the Citrus: Not a huge lemon fan? Try lime or even orange!
Add Berries: Fold in a half cup of fresh or frozen blueberries or raspberries along with the zucchini. Delicious!
Go Nutty: Add a half cup of chopped walnuts or pecans to the batter for some crunch.
Make it Spiced: Add ½ teaspoon of cinnamon and a pinch of nutmeg for a warmer flavor profile.
Different Glaze: Skip the glaze for a simpler muffin, or dust with powdered sugar instead. You could also try a simple vanilla glaze.

Tips for Success

Drain Your Zucchini: Zucchini holds a lot of water! After grating, wrap it in paper towels or a clean kitchen towel and give it a gentle squeeze to remove excess moisture. This prevents your muffins from becoming soggy.
Don’t Overmix: This is key for tender muffins! Mix the dry and wet ingredients together just until they are combined. Overmixing develops the gluten in the flour and can result in tough muffins.
Use Room Temperature Ingredients: This helps everything emulsify and mix together smoothly, leading to a better texture.
Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can result in too much flour, making your muffins dry.
Check for Doneness: Use the toothpick test! Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs attached, they’re ready. If it has wet batter, they need a few more minutes.

How to Store It

These muffins are best enjoyed fresh, but they store well too!

Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 2-3 days. If they are glazed, a single layer is best to prevent sticking.
Refrigerator: For slightly longer storage, you can store them in the fridge for up to 5 days.
Freezer: Baked and cooled muffins freeze beautifully! Wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep in the freezer for up to 3 months. Thaw at room temperature or warm gently in the microwave. If they were glazed, you might want to freeze them plain and glaze after thawing.

FAQs

Can I use frozen zucchini? Yes, but make sure it’s thawed completely and squeezed very well to remove as much moisture as possible before adding it to the batter.
Why is my batter lumpy? A slightly lumpy batter is actually a good sign! It usually means you haven’t overmixed. Just ensure there are no pockets of dry flour.
My muffins didn’t rise much, what happened? Make sure your baking powder and baking soda are fresh (they can lose potency over time!). Also, double-check that you haven’t accidentally skipped one or used the wrong amount.

Easy & Moist Lemon Zucchini Muffins

These easy and quick lemon zucchini muffins are incredibly moist and tender, bursting with fresh lemon flavor and the hidden goodness of zucchini. Perfect for breakfast, a snack, or a light dessert, they're a delightful way to use up summer zucchini.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Servings 12 muffins

Equipment

Muffin tin 12-cup
Paper liners
Medium bowl
Large bowl
Stand Mixer or hand mixer
paddle attachment if using stand mixer
Spatula
Ice cream scoop (optional)
Wire rack
Small bowl
Whisk
Oven

Ingredients

Muffins

All-purpose flour
Kosher salt
Baking powder
Baking soda
Plain Greek yogurt or sour cream
Fresh lemon juice for muffins
Unsalted butter softened
Granulated sugar
Lemon zest
Large eggs room temperature
Grated zucchini gently drained

Glaze

Powdered sugar
Fresh lemon juice for glaze

Instructions

First, preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set this aside for now.
In a separate, larger bowl, whisk together the Greek yogurt (or sour cream) and the 2 tablespoons of fresh lemon juice.
Now, grab your softened butter and granulated sugar. In a stand mixer with the paddle attachment, or using a hand mixer and a large bowl, cream the butter and sugar together on medium speed until they are light and fluffy (about 2-3 minutes).
Add the lemon zest to the creamed butter and sugar and mix for about 30 seconds until fragrant.
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Reduce the mixer speed to low. Add about half of the dry ingredients to the wet ingredients and mix just until combined.
Next, add the yogurt/lemon juice mixture and mix until just incorporated.
Add the remaining dry ingredients and mix on low speed just until the batter is combined and there are no visible streaks of flour. Be careful not to overmix!
Gently fold in the drained grated zucchini using a spatula. Don't mash it in, just fold until it's evenly distributed.
Divide the batter evenly among the 12 prepared muffin cups, filling them about two-thirds to three-quarters full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
While the muffins cool, make the glaze! In a small bowl, whisk together the powdered sugar and 1 ½ tablespoons of fresh lemon juice. Add more lemon juice, about ½ teaspoon at a time, if needed for desired consistency.
Once the muffins are completely cool, drizzle the glaze over the tops. Let the glaze set for a few minutes before serving.

Notes

Tips for Success:
- Drain Your Zucchini: Squeeze out excess moisture after grating to prevent soggy muffins.
- Don't Overmix: Mix dry and wet ingredients just until combined for tender muffins.
- Use Room Temperature Ingredients: Helps everything emulsify smoothly.
- Measure Flour Correctly: Spoon into the cup and level off to avoid using too much flour.
- Check for Doneness: Use the toothpick test – it should come out clean or with a few moist crumbs.

Storage:
- Room Temperature: Store cooled muffins in an airtight container for up to 2-3 days. Store glazed muffins in a single layer.
- Refrigerator: Store in the fridge for up to 5 days.
- Freezer: Freeze baked and cooled muffins wrapped tightly for up to 3 months. Thaw at room temperature or warm gently. Consider glazing after thawing if frozen glazed.

FAQs:
- Frozen Zucchini: Thaw completely and squeeze well before using.
- Lumpy Batter: A slightly lumpy batter is fine and can indicate you haven't overmixed.