Lemon Zucchini Muffins Recipe

Name: Lemon Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup white sugar; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 zucchini, shredded; 1 (8 ounce) container lemon yogurt; 6 tablespoons butter, melted; 1 egg, beaten; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 1/3 cup lemon juice; 1/4 cup white sugar; 2 teaspoons lemon zest

Servings: persons

1 3/4 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 zucchini, shredded
1 (8 ounce) container lemon yogurt
6 tablespoons butter, melted
1 egg, beaten
1 tablespoon lemon juice
1 tablespoon lemon zest
1/3 cup lemon juice
1/4 cup white sugar
2 teaspoons lemon zest

1
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2
Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
3
Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
4
While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
5
Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 3/4 cup white sugar, 1 teaspoon baking powder, 3/4 teaspoon baking soda, and more.

Yes, Lemon Zucchini Muffins 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.

Lemon Zucchini Muffins

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