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Lemon Zucchini Muffins
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
100 minutes
Lemony zucchini muffins drizzled with sweet and tangy lemon glaze, perfect pairing for breakfast.
Ingredients:
  • 1.75 cups all-purpose flour
  • 0.75 cup white sugar
  • 1 teaspoon baking powder
  • 0.75 teaspoon baking soda
  • 1 zucchini, shredded
  • 1 (8 ounce) container lemon yogurt
  • 6 tablespoons butter, melted
  • 1 egg, beaten
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 0.33333334326744 cup lemon juice
  • 0.25 cup white sugar
  • 2 teaspoons lemon zest
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) while you prepare your muffin tin with a light greasing or paper liners.
  • In a large bowl, combine flour, 3/4 cup sugar, baking powder, baking soda, and salt. Create a well in the center. In a separate bowl, mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest. Pour this mixture into the well. Gently stir until just combined, leaving the batter slightly lumpy. Divide the batter evenly among the muffin cups.
  • Bake until a toothpick inserted in the center of a cupcake comes out clean, around 20 minutes in a preheated oven.
  • While the muffins are in the oven, combine 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest in a saucepan. Heat over medium heat, stirring, until it comes to a simmer and sugar is dissolved, approximately 5 minutes. Keep the glaze warm over low heat by covering it.
  • Pierce each muffin with a toothpick multiple times, then drizzle glaze over them. Let the muffins sit in the pans for 10 minutes before transferring to a wire rack to cool completely.

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