Print

Moist Lemon Poppy Seed Zucchini Muffins with Tangy Lemon Glaze

lemon poppy seed zucchini muffins - featured image
Print Recipe

These moist zucchini muffins combine fresh lemon zest, poppy seeds, and a tangy lemon glaze for a bright, tender treat perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 medium zucchini (about 1 cup shredded)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/4 cup (60g) plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
  2. Shred zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds.
  4. In a separate bowl, beat eggs, vegetable oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
  5. Fold shredded zucchini gently into the wet ingredients.
  6. Pour wet mixture into dry ingredients and fold gently until just combined; do not overmix.
  7. Spoon batter evenly into muffin cups, filling about 3/4 full (about 1/4 cup or 60ml per muffin).
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  9. Cool muffins in the pan for 5 minutes, then transfer to a cooling rack.
  10. While muffins cool, whisk together powdered sugar, lemon juice, and optional lemon zest until smooth and pourable.
  11. Drizzle lemon glaze over cooled muffins and let set for about 15 minutes before serving.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Use room temperature eggs and yogurt for better texture. Avoid overmixing batter to keep muffins tender. Rotate muffin tin halfway through baking for even browning. Let muffins cool before glazing to prevent glaze from melting off. Store in airtight container at room temperature for up to 2 days or freeze unglazed for longer storage.

Nutrition

Keywords: lemon zucchini muffins, poppy seed muffins, lemon glaze, moist muffins, quick bread, zucchini baking, tangy lemon glaze

Find it online: https://cookluma.com/moist-lemon-poppy-seed-zucchini-muffins-recipe-easy-tangy-lemon-glaze/