Lemon Zucchini Muffins 🍋

These delightful lemon zucchini muffins are a perfect breakfast treat or snack, bursting with zesty lemon flavor and moist zucchini goodness.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 22

Total Time 42

Servings 12 muffins

Calories 265 kcal

Equipment

Muffin Pan
Paper or silicone liners
Mixing Bowls
Whisk
Stand Mixer (optional)
Wire Rack

Ingredients

Muffins

1.5 cups all-purpose flour
0.5 tsp kosher salt
0.25 tsp baking powder
0.25 tsp baking soda
0.5 cup plain Greek yogurt or sour cream
2 tbsp fresh lemon juice from about ½ to 1 lemon
8 tbsp unsalted butter softened, which is ½ cup
1 cup granulated sugar
4 tsp lemon zest from 2 lemons
3 large eggs at room temperature
1 cup grated zucchini lightly drained on a paper towel

Glaze

0.75 cup powdered sugar
1.5 tbsp fresh lemon juice 1 ½ to 2 tablespoons, from about ½ to 1 lemon

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper or silicone liners.
In a medium bowl, gently whisk together the flour, kosher salt, baking powder, and baking soda until everything is well combined. Set this aside.
In a separate small bowl, whisk together the fresh lemon juice and Greek yogurt.
In a large mixing bowl (or using a stand mixer with the paddle attachment), beat the softened butter, granulated sugar, and lemon zest on medium speed. Continue until the mixture is light and fluffy, usually about 3 to 5 minutes.
Incorporate the eggs one at a time into the butter mixture, beating well after each addition until fully combined.
Now, add about one-third of your dry flour mixture to the butter-sugar blend, then follow with half of the yogurt mixture. Beat just until combined. Repeat this step: add another third of the flour, then the remaining yogurt. Finally, add the last of the flour mixture. Mix gently until just combined, being careful not to overmix.
Gently fold in the drained grated zucchini until it's evenly distributed throughout the batter.
Spoon the batter evenly into your prepared muffin liners, filling each about two-thirds full. You can smooth the tops slightly with a spoon.
Pop the muffins into your preheated oven and bake for 22 to 25 minutes. They're ready when the edges are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
While the muffins are cooling, make your glaze! In a small bowl, whisk together the powdered sugar and lemon juice until you have a thick but still pourable glaze. If it's too thin, add a touch more powdered sugar; if too thick, a tiny bit more lemon juice.
Once the muffins are totally cool, drizzle or spread the delicious lemon glaze over their tops. Serve them up and enjoy your wholesome, zesty treat!

Notes

These healthy and zesty Lemon Zucchini Muffins are a perfect treat. Nutrition per serving (1 muffin):
Calories: 265 kcal
Total Carbs: 41g
Fat: 10g
Protein: 5g