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Fluffy Lemon Zucchini Muffins with Poppy Seeds

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These fluffy lemon zucchini muffins with poppy seeds offer a light, moist texture with a bright lemon flavor and a subtle crunch, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, at room temperature
  • ½ cup (120g) plain Greek yogurt (dairy-free yogurt can be used)
  • 1 ½ cups finely grated fresh zucchini (about 1 medium zucchini), squeezed dry
  • Zest of 2 lemons, freshly grated
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
  2. Grate the zucchini finely and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the poppy seeds and whisk to combine.
  4. In a separate bowl, whisk the sugar and vegetable oil until blended. Beat in the eggs one at a time, then add the Greek yogurt, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
  5. Gently fold the grated zucchini into the wet ingredients until evenly distributed.
  6. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. The batter should be thick and slightly lumpy; avoid overmixing.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
  8. Bake for 20-25 minutes, starting to check at 20 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Remove muffins from the oven and let cool in the tin for 5-7 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze zucchini dry to avoid soggy muffins. Use fresh lemon zest and juice for best flavor. Avoid overmixing the batter to keep muffins tender. Start checking muffins at 20 minutes to prevent overbaking. For a lemony twist, sprinkle lemon sugar on top before baking. Gluten-free and vegan adaptations are possible.

Nutrition

Keywords: lemon zucchini muffins, poppy seed muffins, fluffy muffins, easy homemade muffins, breakfast muffins, healthy muffins

Find it online: https://lumalunch.com/fluffy-lemon-zucchini-muffins-with-poppy-seeds-easy-homemade-recipe/