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Moist Lemon Poppy Seed Zucchini Muffins Recipe with Easy Vanilla Glaze

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These moist and fluffy lemon poppy seed zucchini muffins feature a bright citrus flavor, tender crumb, and a subtle vanilla glaze. Perfect for brunch or a sweet snack, they cleverly incorporate zucchini for moisture without overpowering the taste.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil (neutral oil like canola)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest from 2 lemons (about 2 tablespoons)
  • ¼ cup (60ml) fresh lemon juice
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
  • 2 tablespoons poppy seeds
  • For the Vanilla Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Grate the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a separate bowl, beat sugar with vegetable oil until blended. Add eggs one at a time, beating after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Gently fold grated zucchini into the wet ingredients.
  6. Pour wet mixture into dry ingredients and fold gently with a spatula until just combined. Do not overmix.
  7. Spoon batter evenly into muffin cups, filling each about ¾ full.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  10. Prepare the vanilla glaze by whisking powdered sugar, vanilla extract, and lemon juice. Adjust lemon juice to reach desired drizzle consistency.
  11. Drizzle glaze over cooled muffins and let set for about 15 minutes before serving.

Notes

Squeeze zucchini thoroughly to avoid soggy muffins. Do not overmix batter to keep muffins tender. Let muffins cool completely before glazing to prevent glaze from melting. Muffins store well at room temperature for up to 3 days or freeze for up to 3 months. Use fresh lemon zest and juice for best flavor. For a vegan version, substitute eggs with flax eggs and vegetable oil with melted coconut oil, and use almond milk in glaze.

Nutrition

Keywords: lemon poppy seed muffins, zucchini muffins, vanilla glaze, moist muffins, brunch recipe, healthy muffins, easy muffins

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