Lemon Poppy Zucchini Muffins with Lemon Glaze

Name: Lemon Poppy Zucchini Muffins with Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cup all purpose flour; 1/2 cup sugar; 1 tsp baking powder; 1/2 tsp salt; 2 tbsp poppy seeds; 1 cup finely grated zucchini; 1 egg; 3/4 cup buttermilk; 1/3 cup vegetable oil; 1 zest of one lemon; 1 cup Confectioners sugar; 1 juice from one lemon, about 5-7 teaspoons

Servings: persons

1 3/4 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
2 tbsp poppy seeds
1 cup finely grated zucchini
1 egg
3/4 cup buttermilk
1/3 cup vegetable oil
1 zest of one lemon
1 cup Confectioners sugar
1 juice from one lemon, about 5-7 teaspoons

1
Preheat oven to 350F.
2
Prepare muffin tins by greasing with shortening, spraying with cooking spray, or using paper muffin cup liners.
3
In medium bowl combine flour, sugar, baking powder, salt and poppy seeds.
4
Set aside.
5
In another bowl combine zucchini, egg, buttermilk, oil and zest of lemon.
6
Pour wet ingredients into dry and mix to combine.
7
Do not over mix.
8
It will be lumpy and thick.
9
Divide evenly into muffin tins.
10
I usually get about 12 muffins with a tiny bit of batter leftover.
11
Bake for 18 to minutes or until a toothpick comes out clean when stuck in the middle.
12
Remove muffins to wire rack to begin to cool.
13
Prepare lemon glaze by adding enough lemon juice into confectioners sugar until you get a thick glaze consistency.
14
I usually add between 5-7 tsps.
15
Add one teaspoon at a time because it's easy to add too much and then your glaze will be too thin.
16
Dip the tops of the muffins into the glaze and put back on wire rack to finish cooling.
17
These are dense, moist muffins that without the glaze are not too sweet.
18
I usually leave a few unglazed and eat them for breakfast with a bit of butter on them.

1025

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cup all purpose flour, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp salt, and more.

Yes, Lemon Poppy Zucchini Muffins with Lemon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!