Description
Learn how to make delicious Lemon Poppy Seed Zucchini Muffins with this easy recipe. Perfect for breakfast or a snack, click here to get started!
Ingredients
Scale
- 1 cup (200g) granulated sugar (can use 1/2 cup for a less sweet muffin)
- 2 to 3 lemons zested, 1 to 2 tablespoons (23 ml) zest
- 2 large eggs
- 1/3 cup (80ml) vegetable oil
- 1/2 teaspoon (3 ml) vanilla extract
- 1 1/4 cups (150g) white whole wheat flour, or all-purpose flour, or half and half
- 1 tablespoon (15 ml) poppy seeds
- 3/4 teaspoon (4 ml) baking soda
- 3/4 teaspoon (4 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 2 cups (480 ml) (about 285 grams) shredded zucchini lightly squeezed of excess water, measured after wringing (see note)
- Raw or coarse sugar for sprinkling on top, optional
Instructions
- Warm the oven to 350 degrees F and prepare a 12-cup muffin tray by lining with paper cups or applying a nonstick spray.
- In a large mixing bowl, combine sugar and lemon zest. Use your fingers to blend the zest into the sugar until well-mixed, enhancing the lemon aroma.
- Incorporate the eggs, oil, and vanilla into the sugar mixture and whisk until everything is thoroughly blended.
- In a separate bowl, mix together the flour, poppy seeds, baking soda, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture with a wooden spoon or spatula until the batter is almost mixed but still has visible flour streaks.
- Add the grated zucchini and stir just until the ingredients are combined. Avoid overmixing; a few lumps are fine.
- Distribute the batter evenly among the muffin cups in the tray. If you like, sprinkle some raw or coarse sugar on top for added texture.
- Place in the oven and bake for 17-22 minutes or until the tops bounce back when lightly pressed.
- Allow them to cool in the tray for a short time before transferring to a wire rack to cool entirely. They are particularly tasty once cooled and even better the following day.
Notes
- Use white whole wheat flour or a mix of all-purpose and whole wheat for a healthier option.
- Remove excess water from shredded zucchini to prevent muffins from becoming too moist.
- Enhance lemon flavor by adding a bit of lemon juice to the batter.
- Prep Time: 15 minutes
- Cook Time: 17-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Fat: 7g
- Protein: 3g
Keywords: lemon poppyseed muffins, zucchini muffins, healthy muffin recipe, easy lemon muffins, homemade muffins
