Description
These Lemon Zucchini Muffins are a delightful treat, combining the freshness of lemon with the moistness of zucchini for a perfectly balanced flavor and texture. They are easy to make and ideal for breakfast, a snack, or dessert.
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
Instructions
- Preheat oven to 350 F.
- Spray a muffin tin (at least 16 cavity) with Baker’s release spray.
- Stir together flour, baking powder, baking soda, salt, lemon zest and granulated sugar.
- Squeeze grated zucchini until dry then toss in dry mixture.
- Add wet ingredients, stirring gently to mix.
- Divide batter in muffin tin cavities filling about 2/3 full.
- Bake for 25 minutes or until lightly browned and baked through.
- Cool muffins on a wire rack.
Notes
- Ensure zucchini is thoroughly squeezed to remove excess moisture; this prevents soggy muffins.
- Do not overmix the batter; mix until just combined to ensure tender muffins.
- Room temperature eggs and cooled melted butter will integrate better into the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins, Baked Goods
- Method: Baking
- Cuisine: Italian