For an extra burst of lemon flavor, consider adding a few drops of lemon extract to the batter. If you don't have lemon yogurt, plain yogurt with an extra tablespoon of lemon juice will work as a substitute. Be careful not to overmix the batter, as this can result in tough muffins. The glaze can be adjusted to your preference. For a thicker glaze, simmer for a longer period of time. For a thinner glaze, add a tablespoon or two of water. Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Lemon Zucchini Muffins
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 40 mins
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SERVING12 People
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VIEWS256
Inspired by a discontinued favorite, these Lemon Zucchini Muffins are a delightful blend of tangy citrus and moist zucchini, creating a perfect balance of flavors and textures in every bite. Enjoy the taste of sunshine in a muffin!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol31 mg
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Fiber1 g
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Protein4 g
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Saturated Fat4 g
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Sodium278 mg
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Sugar21 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). Prepare a 12-cup muffin tin with grease or paper liners. (5 minutes)
02 Step
Recipe View 5 mins In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt. Create a well in the center. (5 minutes)
03 Step
Recipe View 5 mins In a separate bowl, combine the shredded zucchini, lemon yogurt, melted butter, beaten egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest. (5 minutes)
04 Step
Recipe View 3 mins Pour the zucchini mixture into the well of the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. (3 minutes)
05 Step
Recipe View 2 mins Evenly distribute the batter into the prepared muffin cups. (2 minutes)
06 Step
Recipe View 20 mins Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)
07 Step
Recipe View 2 mins While the muffins are baking, prepare the glaze. In a small saucepan, whisk together 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest. (2 minutes)
08 Step
Recipe View 5 mins Heat over medium heat, stirring constantly, until the mixture comes to a gentle simmer and the sugar is completely dissolved. This should take about 5 minutes. (5 minutes)
09 Step
Recipe View 0 mins Keep the glaze warm over low heat, covered, until the muffins are ready. (0 minutes)
10 Step
Recipe View 5 mins Once the muffins are out of the oven, poke each one several times with a toothpick. Spoon the warm glaze evenly over the muffins, allowing it to soak in. (5 minutes)
11 Step
Recipe View 10 mins Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Charity Wisozk
Jun 3, 2025I made these for a brunch and they were a huge hit! Everyone asked for the recipe.
Mauricio Emard
Jan 29, 2025I added a handful of blueberries to the batter and they were even better!
Bernhard Gerhold
Aug 27, 2024These muffins are amazing! The lemon flavor is so bright and refreshing.
Ewell Paucek
Aug 5, 2024My kids devoured these! They're a great way to sneak in some veggies.
Edison Rempeldenesik
Jun 18, 2024I love how moist and tender these muffins are. The glaze is the perfect finishing touch.