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Moist Lemon Poppy Seed Zucchini Muffins Recipe with Easy Zesty Glaze

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Bright and fresh lemon poppy seed zucchini muffins with a moist texture and a zesty lemon glaze. Perfect for spring and summer mornings, these muffins combine the zing of lemon with the subtle moisture of shredded zucchini.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • 2 cups all-purpose flour (or substitute with gluten-free blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds (black preferred)
  • 1 cup granulated sugar (can swap half for coconut sugar)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • ½ cup buttermilk (or plain yogurt thinned with 1 tablespoon milk)
  • 2 tablespoons freshly grated lemon zest (about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • For the Zesty Glaze:
  • 1 cup powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly.
  2. Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a separate bowl, beat eggs. Add sugar, vegetable oil, buttermilk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and slightly frothy.
  5. Fold grated zucchini gently into the wet mixture.
  6. Pour wet ingredients into dry ingredients and fold together just until combined; some lumps are okay.
  7. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.
  10. While muffins are still slightly warm, drizzle the zesty glaze over the tops and let it soak in.

Notes

Squeeze zucchini well to avoid soggy muffins. Use fresh lemon zest for best flavor. Apply glaze when muffins are warm but not hot. Room temperature eggs and buttermilk improve batter texture. Watch oven temperature closely to avoid overbaking. Muffins taste better the next day as flavors meld.

Nutrition

Keywords: lemon muffins, poppy seed muffins, zucchini muffins, moist muffins, lemon glaze, easy muffins, spring baking, summer muffins, gluten-free option, vegan option

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