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Lemon Zucchini Muffins

Lemon zucchini muffins made with tender crumb and bright lemon flavor, finished with a glossy lemon glaze that drips down the sides. Grated zucchini is folded in for a fine green speckle throughout the soft, pale muffin.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.33 cup vegetable oil
  • 0.5 cup plain yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
Lemon glaze
  • 0.75 cup powdered sugar
  • 2 tbsp fresh lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners, setting up for even baking.
  2. Whisk all-purpose flour, baking powder, baking soda, and salt in a large bowl until evenly combined and no streaks remain.
  3. Beat eggs, granulated sugar, vegetable oil, plain yogurt, fresh lemon juice, lemon zest, and vanilla extract in a separate bowl until smooth and glossy.
  4. Add the wet mixture to the dry ingredients and stir just until combined; stop as soon as no dry flour shows.
  5. Fold in the grated zucchini until the batter looks speckled with fine green zucchini throughout.
Bake
  1. Divide batter evenly among muffin cups, filling each about 3/4 full for a rounded top.
  2. Bake at 350°F for 18–20 minutes until a toothpick comes out clean, and do not overbake to keep the crumb tender.
  3. Cool completely so the glaze clings without melting or running too thin.
Glaze
  1. Whisk powdered sugar with fresh lemon juice until smooth, then drizzle over the cooled muffin tops.
  2. Let the glaze set briefly, then serve so the glossy drip holds and highlights the pale crumb and zucchini speckles.

Notes

For best texture, squeeze the grated zucchini well so the muffins stay tender instead of gummy. Store at room temperature in an airtight container up to 2 days or refrigerate up to 4 days; freeze baked muffins (glaze after thawing) for up to 2 months. For a lighter option, use nonfat or low-fat plain yogurt without changing the bake time.