Description
These Lemon Poppyseed Zucchini Muffins are a delightful combination of fresh lemon zest, juicy zucchini, and crunchy poppy seeds. Perfect for a breakfast treat or a wholesome snack, they are moist, flavorful, and easy to make. The muffins balance sweet and tangy with a subtle crunch, making them an ideal way to incorporate vegetables into your baked goods.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
Wet Ingredients
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (squeezed dry)
Instructions
- Preheat and Prepare. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and poppy seeds to evenly distribute the leavening agents and seeds.
- Combine Wet Ingredients. In a large bowl, blend together granulated sugar, brown sugar, vegetable oil, eggs, Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Wet and Dry. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing which can toughen the muffins.
- Add Zucchini. Fold in the squeezed-dry grated zucchini carefully, ensuring it’s evenly distributed throughout the batter.
- Fill Muffin Cups. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake. Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps retain moisture and texture.
Notes
- For an extra burst of lemon flavor, drizzle the cooled muffins with a simple lemon glaze made from powdered sugar and fresh lemon juice.
- These muffins stay moist for several days when stored in an airtight container and also freeze well for longer storage.
