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Moist Lemon Poppy Seed Zucchini Muffins Easy Recipe with Zesty Lemon Glaze

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These moist lemon poppy seed zucchini muffins feature a bright citrus flavor, subtle crunch from poppy seeds, and a tender crumb, topped with a tangy lemon glaze. Perfect for brunch or a fresh, sweet snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 cup grated zucchini (about 1 medium zucchini), squeezed lightly to remove excess moisture
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon lemon zest (from about 1 lemon)
  • ½ cup plain Greek yogurt
  • For the Zesty Lemon Glaze:
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • Optional: ½ teaspoon lemon zest to sprinkle on top

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with butter or non-stick spray.
  2. Using a box grater, shred about 1 cup of zucchini. Place it in a clean kitchen towel or cheesecloth and squeeze gently to remove excess moisture.
  3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 tablespoon poppy seeds until evenly combined.
  4. In a large bowl, whisk ½ cup granulated sugar, ½ cup packed light brown sugar, 2 large eggs, ⅓ cup vegetable oil, 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and ½ cup Greek yogurt until smooth.
  5. Gently stir the grated zucchini into the wet mixture until evenly distributed.
  6. Add the dry ingredients to the wet bowl in two batches, folding carefully with a spatula. Do not overmix; a few lumps are okay.
  7. Scoop the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 18–22 minutes. Start checking at 18 minutes by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
  9. Remove muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely before glazing.
  10. Whisk 1 cup sifted powdered sugar with 2 to 3 tablespoons fresh lemon juice in a small bowl until smooth and pourable but not too runny. Adjust juice or sugar to get the right consistency.
  11. Spoon or drizzle the lemon glaze over each muffin. Optionally, sprinkle a little extra lemon zest on top. Let the glaze set for about 15 minutes before serving.

Notes

Do not overmix the batter to keep muffins tender. Squeeze excess moisture from zucchini to avoid soggy muffins. Use fresh lemon juice and zest for best flavor. Glaze muffins only after they have cooled to prevent melting. Muffins can be stored at room temperature for 2 days or refrigerated up to 5 days. Freeze without glaze for up to 3 months.

Nutrition

Keywords: lemon muffins, zucchini muffins, poppy seed muffins, lemon glaze, easy muffins, moist muffins, brunch recipe, healthy muffins

Find it online: https://lumalunch.com/moist-lemon-poppy-seed-zucchini-muffins-easy-recipe-with-zesty-lemon-glaze/