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Moist Lemon Poppy Seed Zucchini Muffins

lemon poppy seed zucchini muffins - featured image
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These moist lemon poppy seed zucchini muffins are perfect for an easy breakfast or snack, featuring a delicate lemon zing, crunchy poppy seeds, and subtle veggie sweetness from fresh zucchini, topped with a zesty lemon glaze.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ⅓ cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • ½ cup (120 g) plain Greek yogurt (use dairy-free if needed)
  • 1 ½ cups (150 g) fresh zucchini, grated and squeezed dry
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds
  • For the glaze:
  • 1 cup (120 g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Grate the zucchini using the fine side of a grater. Place the shredded zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
  4. In another bowl, whisk the eggs, vegetable oil, Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients. Gently fold with a rubber spatula just until combined. Then fold in the grated zucchini and poppy seeds evenly.
  6. Spoon the batter evenly into the muffin tin, about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should be lightly golden and springy to the touch.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  9. In a small bowl, whisk powdered sugar and lemon juice until smooth and pourable. Add lemon zest if desired.
  10. Drizzle the glaze over the cooled muffins evenly. Let the glaze set for a few minutes before serving.

Notes

Always squeeze excess moisture from grated zucchini to prevent soggy muffins. Fold batter gently to avoid toughness. If muffins brown too quickly, tent with foil halfway through baking. If batter feels dry, add a splash of milk or extra yogurt. For gluten-free, substitute flour with a 1-to-1 gluten-free baking blend. For vegan, replace eggs with flax eggs and use coconut yogurt and neutral oil.

Nutrition

Keywords: lemon poppy seed muffins, zucchini muffins, breakfast muffins, easy muffins, moist muffins, lemon glaze, healthy muffins

Find it online: https://milacook.com/moist-lemon-poppy-seed-zucchini-muffins-recipe-perfect-for-easy-breakfast/