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lemon zucchini muffins on plate with zucchini

Lemon Zucchini Muffins

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Description

Moist lemon muffins filled with the gorgeous green of zucchini, a little bit of toothy chew of oatmeal and packed with triple lemon flavor you’ll love.

Ingredients

Scale

Muffin batter

  • 1 small zucchini
  • 1 and 1/2cups all-purpose flour (195 g)
  • 1/2cup quick oats
  • 1/3 cup light brown sugar (76 g)
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon apple pie spice
  • 1/2teaspoon baking soda
  • 1/2teaspoon salt
  • Pinch of ground cloves (from about 3-4 cloves if grinding whole cloves)
  • 1 cup lemon flavored Greek yogurt
  • 5 Tablespoons melted butter (70 g)
  • 2 large eggs
  • Grated zest from 1 lemon

Lemon glaze

  • 3/4 cup powdered sugar (90 g)
  • 2 Tablespoons lemon juice (from the same lemon)

 

 

Instructions

  1. Preheat the oven to 400 F (205 C).
  2. Brush a 12 cavity muffin pan with 1 tablespoon of melted butter. brushing muffin tin with butter
  3. Grate the zucchini on a box grater or a Microplane ribbon grater.  Gather up the zucchini into paper towels, a clean tea towel or a nut milk bag and press out some of the water from the zucchini.  Wring out as much of the zucchini juice as you can. grating zucchini on microplaneshredded zucchini after squeezing and zucchini juice
  4. Whisk the flour, oats, sugar, baking powder, baking soda, salt, apple pie spice, and cloves in a large mixing bowl. oats, brown sugar, spices and flour in bowl
  5. In another bowl, mix the yogurt, eggs, lemon zest, and the rest of the melted butter. mixing butter, yogurt and eggs together
  6. Make a well in the dry ingredients and pour in the egg/yogurt mixture, then stir everything together until the flour is just moistened. Be sure to scrape down to the bottom of the bowl as there’s usually flour hanging out that you missed!  Fold in the zucchini with a few turns of your spatula. folding zucchini into muffin batter
  7. Spoon batter into the prepared muffin cups. zucchini muffin batter in muffin tin before baking
  8. Bake the muffins for 20 minutes until a toothpick inserted into the center comes out clean or the middle of a muffin springs back when you touch it.
  9. When the muffins are done, turn off the oven and prop it open a crack.  Let the muffins sit in the turned off oven for 3-5 minutes to dry out any excess moisture in the zucchini.
  10. While the muffins are baking, mix together the glaze ingredients in a small bowl.
  11. Let the muffins cool in the pan for 5 minutes, then pop them out onto a wire rack to finish cooling.
  12. Spoon the lemon glaze over the warm muffins. lemon zucchini muffins on wire rack with spoon filled with lemon glaze
  13. Muffins are best the day that they’re made, but you can freeze unglazed muffins for up to 2 months.

Equipment

Notes

Whole cloves: zucchini and cloves go well together.  If you can, you’ll get more flavor by grinding a few whole cloves for this recipe.  Try it once and you’ll ditch the pre-ground stuff!

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Morning breads
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 192
  • Sugar: 14
  • Sodium: 254
  • Fat: 6
  • Saturated Fat: 3
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 44

Find it online: https://bakingwithtradition.com/lemon-zucchini-muffins/