Description
- These Lemon Poppyseed Zucchini Muffins are the perfect combination of fresh lemon zest, crunchy poppyseeds, and moist zucchini, creating a flavorful, tender muffin. The hint of citrus and hidden veggies make these muffins a delightful way to start your day or enjoy as a snack. They’re easy to make, and you won’t even taste the zucchini!
Ingredients
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1 1/2 cups all-purpose flour
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1/2 tsp baking soda
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1 1/2 tsp baking powder
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1/4 tsp salt
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2 tsp poppy seeds
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1 tsp ground cinnamon (optional)
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2 large eggs
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1/2 cup granulated sugar
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1/4 cup brown sugar, packed
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1/2 cup vegetable oil (or melted coconut oil)
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1 tsp vanilla extract
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1 tbsp lemon zest (from about 1 lemon)
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2 tbsp fresh lemon juice
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1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
Instructions
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Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. -
Combine Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, poppy seeds, and cinnamon (if using). Set aside. -
Mix Wet Ingredients:
In a separate bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Add in the oil, vanilla extract, lemon zest, and lemon juice. Stir until well combined. -
Incorporate the Zucchini:
Add the shredded zucchini into the wet ingredients and mix well. Make sure to squeeze out any excess moisture from the zucchini before adding it. -
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix; it’s okay if the batter is a little lumpy. -
Fill the Muffin Tin:
Divide the muffin batter evenly into the muffin tin, filling each cup about 2/3 full. -
Bake:
Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden brown. -
Cool and Serve:
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy!
Notes
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You can substitute the oil with unsweetened applesauce for a lower-fat version.
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If you like, you can drizzle a simple glaze made from powdered sugar and lemon juice over the cooled muffins for an extra lemony touch.
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These muffins freeze well, so make a batch ahead of time and store them in an airtight container or freezer bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg