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.
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.
- 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.