Lemon Zucchini Muffins

Name: Lemon Zucchini Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 9 ounces zucchini; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons fresh lemon zest; 3/4 cup granulated sugar; 6 tablespoons unsalted butter melted and cooled; 2 large eggs at room temperature; 2 teaspoons vanilla; 2 tablespoons fresh lemon juice; 3 tablespoons plain yogurt

By Adeline

Published on July 14, 2025

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These delightful Lemon Zucchini Muffins are a true kitchen triumph. They offer a perfect balance of bright citrus zest and tender, moist zucchini for a truly exceptional bite. Each muffin emerges golden brown, carrying a gentle sweetness that’s simply irresistible.

I often bake a batch on Sunday afternoons for easy grab-and-go breakfasts throughout the week. My family just adores them, always asking for more!

Why I Love This Recipe

I absolutely adore these Lemon Zucchini Muffins! They are simply a dream to make. First, they come together so quickly, which is perfect for my busy schedule. Second, the fantastic flavor always impresses my guests. It’s comforting yet bright, just the right treat. Plus, they’re a clever way to sneak some veggies into our day. Seriously, they disappear in a flash!

Lemon Zucchini Muffins Ingredients

Creating these delightful Lemon Zucchini Muffins starts with gathering just a few simple things. These ingredients come together like magic, giving us a delicious and moist treat every time. It’s all about fresh flavors meeting easy pantry staples!

Core Ingredients for Lemon Zucchini Muffins

Zucchini: This unsung hero adds incredible moisture and tenderness. Don’t worry, the flavor blends right in!
All-Purpose Flour: It forms the comforting base for our muffins.
Baking Powder & Baking Soda: Our trusty leavening agents, making them rise beautifully.
Salt: A little pinch truly balances all the sweet flavors.
Fresh Lemon Zest: This is where that bright, sunny lemon flavor truly shines. It’s pure sunshine in a zest!
Granulated Sugar: For just the right amount of sweetness.
Unsalted Butter (melted and cooled): It makes our muffins rich and tender.
Large Eggs: They bind everything together nicely.
Vanilla: A touch of warmth that enhances all the other flavors.
Fresh Lemon Juice: Adds an extra zing and moisture.
Plain Yogurt: This secret ingredient keeps our Lemon Zucchini Muffins super moist and tender.

Substitutions and Tips for Your Muffins

Sometimes you need a swap, or just a little boost! If you don’t have fresh lemon, a good quality lemon extract can work in a pinch. For the yogurt, sour cream or even buttermilk could step in if needed. Want to add a little crunch? A sprinkle of poppy seeds or chopped nuts would be lovely. Remember, the exact amounts for these amazing Lemon Zucchini Muffins are in the full recipe card below. Happy baking!

How to Make Lemon Zucchini Muffins

Making these Lemon Zucchini Muffins is truly simple. Just follow these steps, and you’ll have delicious treats in no time. I promise it’s easier than you think!

Step 1: Prepare Your Muffin Tin and Oven

First, preheat your oven to 350 degrees F. This helps the muffins bake evenly. Then, grab a muffin tin. I like to use one with at least 16 cavities. Spray it well with Baker’s release spray. This prevents sticking, making cleanup a breeze.

Step 2: Combine Dry Ingredients

Next, get a large bowl. In it, stir together your flour, baking powder, baking soda, and salt. Don’t forget the fresh lemon zest and granulated sugar. Mix these dry ingredients until they are truly combined.

Step 3: Integrate Zucchini into the Dry Mixture

Now, grab your grated zucchini. It’s super important to squeeze it dry. Use a paper towel or a clean kitchen towel. This step stops your Lemon Zucchini Muffins from being soggy. Then, toss the dried zucchini into the dry mixture. Give it a gentle stir to coat all the zucchini bits.

Step 4: Add Wet Ingredients for Your Lemon Zucchini Muffins

In a separate bowl, whisk together your melted and cooled butter, large eggs, vanilla, fresh lemon juice, and plain yogurt. Once it’s all smooth, pour this wet mixture into the dry ingredients. Stir very gently until just combined. Don’t overmix!

Step 5: Fill Muffin Cavities

Carefully divide your batter among the muffin tin cavities. I usually fill each one about two-thirds full. This leaves room for them to rise perfectly. A spoon or an ice cream scoop works wonders here.

Step 6: Bake to Golden Perfection

Place your filled muffin tin into the preheated oven. Bake for about 25 minutes. You want them lightly browned and fully baked through. A toothpick inserted should come out clean. My kitchen always smells amazing at this point!

Step 7: Cool Your Lemon Zucchini Muffins

Once baked, take the muffins out of the oven. Let them cool in the pan for only a few minutes. Then, gently transfer them to a wire rack. Let them cool completely there. Enjoy these wonderful Lemon Zucchini Muffins!

How to Store Lemon Zucchini Muffins

Once your delectable Lemon Zucchini Muffins are completely cool, proper storage keeps them fresh. For short-term enjoyment, keep them in an airtight container. They stay wonderfully moist at room temperature for about two to three days. If you want them to last longer, pop them in the fridge. There, they’ll be good for up to a week. I often place a paper towel in the container. This helps absorb any extra moisture. It really keeps them from getting soggy. Freezing is also an option for these beauties!

Tips for Success

Squeeze zucchini super dry. This stops soggy muffins.
Don’t overmix your batter, ever. Gently combine for tenderness.
Use room temperature eggs and cooled butter. They blend better.
Fill muffin cups about two-thirds. This gives perfect domes.
Bake until golden and a toothpick comes out clean.
Cool on a wire rack quickly. This stops condensation.
Enjoy them fresh for the best taste!

Kitchen Tools You’ll Need

A sturdy muffin tin (or two!).
Mixing bowls, big and small.
Measuring cups and spoons, always.
A whisk or a fork for mixing.
A grater for your zucchini.
Paper towels for squeezing moisture.
A wire rack for cooling.
An ice cream scoop helps fill cups neatly.
Oven mitts, of course!

Serving Suggestions

These are perfect with a hot cup of coffee.
They pair wonderfully with a fresh glass of iced tea.
Serve them with fresh fruit for a light breakfast.
A dollop of Greek yogurt makes them extra special.
Drizzle with a simple lemon glaze for more zing.
Enjoy them as a sweet treat any time of day!

Frequently Asked Questions

Can I make these Lemon Zucchini Muffins ahead of time?

Absolutely! You can whip up the batter the night before. Just cover it and chill it. The next morning, simply scoop and bake. It’s a great way to save time!

What if I don’t have fresh lemon zest?

No worries at all! While fresh zest truly shines, you can use lemon extract. Start with a quarter teaspoon, then add more if needed. It will still lend a lovely citrus note.

How do I ensure my Lemon Zucchini Muffins are moist?

The key here is two-fold. First, make sure you squeeze all the excess water from your grated zucchini. Second, avoid overmixing the batter. Just stir until ingredients are combined, that’s enough!

Can I freeze these muffins?

Yes, these Lemon Zucchini Muffins freeze beautifully! Once completely cooled, wrap each muffin individually. Then place them in a freezer-safe bag. They’ll keep well for up to three months.

Conclusion

Baking these Lemon Zucchini Muffins has always been a special joy for me. They truly bring a little sunshine right into your kitchen. Each bite is a delightful combination of bright lemon and tender zucchini, making them truly irresistible. They are perfect for a quick breakfast, a peaceful afternoon snack, or even a light dessert. I hope you find as much happiness in baking and sharing them as I do. These muffins aren’t just food; they are a comforting hug in a paper wrapper. So, go ahead, bake a batch, and savor the simple pleasure!