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Lemon Zucchini Muffins

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Soft and moist lemon zucchini muffins with bright citrus flavor and a tender crumb, finished with a sweet lemon glaze. These bakery-style muffins are a fresh twist on a classic quick bread.

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 2 tablespoons fresh lemon juice (from about 1/2 to 1 lemon)
  • 8 tablespoons unsalted butter (softened)
  • 1 cup granulated sugar
  • 4 teaspoons lemon zest (zest from 2 lemons)
  • 3 large eggs (room temperature)
  • 1 cup grated zucchini (slightly drained on paper towel)
  • 3/4 cup powdered sugar
  • 1 1/2 to 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, kosher salt, baking powder, and baking soda.
  3. In a small bowl, whisk together the lemon juice and Greek yogurt.
  4. In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium speed until light and fluffy, about 3 to 5 minutes.
  5. Add the eggs one at a time, mixing until fully combined.
  6. Add one-third of the flour mixture, then half of the yogurt mixture. Repeat, ending with the remaining flour mixture. Mix until just combined, being careful not to overmix.
  7. Fold in the grated zucchini until evenly distributed throughout the batter.
  8. Spoon the batter evenly into the muffin liners and smooth the tops.
  9. Bake for 22 to 25 minutes, or until golden brown and a toothpick inserted into the center comes out with a few crumbs.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. To make the glaze, mix powdered sugar and lemon juice until thick but spreadable, then spread over cooled muffins.

Notes

  • Do not overmix the batter to keep muffins tender.
  • Gently squeeze excess moisture from zucchini to prevent soggy muffins.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Add extra lemon zest for a stronger citrus flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/lemon-zucchini-muffins/