Get the Recipe:
Lemon Zucchini Muffins
A bit of lemon flavor is the perfect addition to these soft, moist zucchini muffins!
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 to 1 tablespoon lemon zest
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (120 ml) milk
- 2 large eggs
- 1 to 2 tablespoons (15 to 30 ml) lemon juice
- 1 cup (about 135 g) finely shredded zucchini, slightly drained*
- 1/2 cup chopped nuts, optional
- coarse sugar, optional
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Instructions
- Preheat the oven to 375°F (190°C). Line 12 standard muffin cups with paper liners, or grease the cups if you don't want to use liners.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl. Make a well in the center.
- In a separate bowl, stir together the butter, milk, eggs, and lemon juice. Pour into the well in the flour mixture. Mix just until combined or a few streaks of flour remain.
- Stir in the zucchini and nuts.
- Divide the batter evenly among the prepared muffin cups, using about 3 tablespoons of batter per cup to fill them 3/4 full. If you like, sprinkle a pinch of coarse sugar over the top of each muffin.
- Bake 20 to 25 minutes, or until the muffins are golden brown and a pick inserted into the center comes out clean.
- Cool the muffins in the pan on a wire rack for 10 minutes. Then transfer the muffins from the pan directly onto a wire rack to cool completely.
Notes
- *Weight measurements for zucchini can vary from 120g to 150g, depending on the moisture content. Place a paper towel over the shredded zucchini to absorb some of the moisture before mixing it into the batter.
- Store the muffins in an airtight container at room temperature for up to 3 days, or freeze up to 3 months.
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