Lemon Zucchini Muffins – Moist, Bright, and Perfect for Summer Mornings
These Bright & Moist Lemon Zucchini Muffins are bursting with fresh lemon flavor and the hidden goodness of zucchini. Light, tender, and topped with a sweet optional lemon glaze, they’re the perfect way to sneak veggies into breakfast or snack time. No peeling, no draining—just simple, sunny flavor in every bite!
Ingredients
- For the Muffins:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- Zest of 2 lemons
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ½ cup buttermilk or ½ cup milk + 1 tsp lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 ½ cups grated zucchini do not peel or drain
- Optional Lemon Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
- Extra lemon zest for garnish
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with non-stick spray.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Infuse sugar with zest: In a large bowl, combine granulated sugar and lemon zest. Rub them together with your fingers to release the lemon oils.
- Add wet ingredients: To the sugar mixture, add eggs, oil, buttermilk, vanilla extract, and lemon juice. Whisk until well combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet, mixing just until incorporated. Do not overmix.
- Add zucchini: Fold in the grated zucchini gently until evenly distributed.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Add glaze (optional): Whisk powdered sugar and lemon juice together to make a glaze. Drizzle over cooled muffins and garnish with extra zest if desired.
Notes
- Do not peel or squeeze the zucchini—its moisture keeps the muffins tender.
- These muffins freeze well! Wrap individually and freeze for up to 3 months.
- For an extra lemony kick, add ½ teaspoon lemon extract to the batter.
- You can skip the glaze for a lighter muffin or dust with powdered sugar instead.