Description
Light, moist muffins bursting with fresh lemon brightness and tender zucchini, perfect for breakfast or a sunny snack.
Ingredients
- All-Purpose Flour: 2 cups
- Granulated Sugar: 3/4 cup
- Baking Powder: 2 teaspoons
- Baking Soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Zucchini, grated and drained: 1 1/2 cups
- Lemon Zest: 1 tablespoon
- Lemon Juice, freshly squeezed: 2 tablespoons
- Eggs: 2 large
- Vegetable Oil: 1/2 cup
- Milk: 1/2 cup
- Vanilla Extract: 1 teaspoon
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- Combine Ingredients: In a large bowl whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. In a separate bowl, whisk together 1 1/2 cups grated and well-drained zucchini, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 2 large eggs, 1/2 cup vegetable oil, 1/2 cup milk, and 1 teaspoon vanilla extract.
- Prepare Your Cooking Vessel: Fold the wet mixture into the dry ingredients gently and slowly, stirring just until combined and there are no large streaks of flour. Avoid overmixing to keep the muffins tender.
- Assemble the Dish: Using a scoop or spoon, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Cook to Perfection: Bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Finishing Touches: Let the muffins rest in the tin for 5 minutes, then transfer to a cooling rack to cool completely. If desired, prepare a simple lemon glaze and drizzle over cooled muffins.
- Serve and Enjoy: Serve warm or at room temperature. These muffins are delightful on their own, with a pat of butter, or alongside yogurt and berries.
Notes
- Squeeze the Zucchini: After grating, press the zucchini in a clean towel to remove excess moisture to prevent soggy muffins.
- Fresh Lemons: Use fresh lemon zest and juice for the best, brightest flavor.
- Do Not Overmix: Stir the batter until just combined to keep the crumb tender.
- Storage: Store in an airtight container at room temperature for up to 3 days, refrigerate up to 7 days, or freeze up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12 g
- Sodium: 190 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: lemon zucchini muffins, lemon zucchini, zucchini muffins, lemon muffins, summer muffins, breakfast muffins