Description
These Lemon Poppyseed Zucchini Muffins are a delightful combination of bright citrus, nutty poppy seeds, and moist zucchini. Perfect for a breakfast treat or a snack, these muffins are bursting with flavor and texture.
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
Wet Ingredients:
- 1 cup shredded zucchini (pressed to remove excess moisture)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- Combine wet ingredients: In another bowl, mix the shredded zucchini, granulated sugar, brown sugar, oil, yogurt, eggs, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Bake: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra lemon flavor, drizzle a lemon glaze made from powdered sugar and lemon juice over the cooled muffins.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
