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Tender Lemon Glazed Zucchini Muffins

lemon glazed zucchini muffins - featured image
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These tender lemon glazed zucchini muffins are bright, lightly tangy, and feature a subtle crunch from poppy seeds. Perfectly balanced with a fresh lemon glaze, they are quick and easy to make, ideal for breakfast or a light snack.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 2 tablespoons poppy seeds
  • For the Lemon Glaze:
  • 1 cup (120 g) powdered sugar
  • 2 to 3 tablespoons fresh lemon juice
  • ½ teaspoon finely grated lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Grate about 2 medium zucchinis (1 ½ cups shredded). Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  4. In a separate bowl, beat 2 large eggs, then whisk in ¾ cup granulated sugar, ½ cup melted butter, 1 teaspoon vanilla extract, lemon zest, and 2 tablespoons lemon juice until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Fold in the grated zucchini and 2 tablespoons poppy seeds evenly.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake for 18-22 minutes, starting to check at 18 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  9. Whisk together 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice until smooth and pourable. Adjust lemon juice to reach desired consistency.
  10. Spoon or drizzle the lemon glaze over the cooled muffins. Let the glaze set for about 15 minutes before serving.

Notes

Squeeze zucchini thoroughly to avoid soggy muffins. Use fresh lemon juice and zest for best flavor. Avoid overmixing the batter to keep muffins tender. Tent muffins with foil if tops brown too quickly. Glaze only after muffins are completely cool to prevent run-off.

Nutrition

Keywords: lemon glazed zucchini muffins, lemon muffins, zucchini muffins, poppy seed muffins, easy muffins, quick baking, breakfast muffins, healthy muffins

Find it online: https://twinkletaste.com/tender-lemon-glazed-zucchini-muffins-recipe-easy-5-step-guide-with-poppy-seeds/