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Moist Lemon Poppy Seed Zucchini Muffins Easy Recipe with Zesty Glaze

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These moist lemon poppy seed zucchini muffins feature a tender crumb with a zesty lemon glaze, balancing tart and sweet flavors with the subtle earthiness of zucchini. Perfect for brunch or a snack, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini), finely shredded and lightly squeezed
  • 2 cups all-purpose flour (240g) — can substitute half with whole wheat flour
  • 1 cup granulated sugar (200g) — can substitute with coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp poppy seeds (about 20g)
  • 3 large eggs, room temperature
  • ¾ cup vegetable oil (180ml) — neutral oils like canola or avocado oil
  • 1 tbsp lemon zest (from about 1 large lemon)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • For the Zesty Glaze:
  • 1 cup powdered sugar (120g), sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • Optional: 1-2 tsp milk or water to thin glaze if needed

Instructions

  1. Grate about 1 medium zucchini finely. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture until damp but not dripping.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  3. In a large bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, and 2 tbsp poppy seeds until evenly combined.
  4. In a separate bowl, whisk 3 eggs until slightly frothy. Add 1 cup sugar, ¾ cup vegetable oil, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla extract. Mix until smooth.
  5. Fold the drained zucchini into the wet ingredients.
  6. Pour the wet mixture into the dry ingredients and gently fold with a spatula just until combined. Do not overmix.
  7. Spoon batter into prepared muffin cups, filling each about ⅔ full.
  8. Bake for 22-26 minutes, checking at 22 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  10. In a small bowl, whisk powdered sugar with lemon juice and zest until smooth. Add milk or water 1 tsp at a time if glaze is too thick.
  11. Drizzle or brush glaze over cooled muffins and let set for 10-15 minutes before serving.

Notes

Squeeze zucchini to remove excess moisture but keep some to maintain tenderness. Do not overmix batter to avoid tough muffins. Cool muffins completely before glazing to prevent glaze from melting. For more lemon flavor, add extra ½ tbsp lemon zest to batter. Gluten-free and vegan substitutions are possible.

Nutrition

Keywords: lemon poppy seed muffins, zucchini muffins, lemon glaze, easy muffins, moist muffins, healthy snack, brunch recipe

Find it online: https://platebelle.com/moist-lemon-poppy-seed-zucchini-muffins-easy-recipe-with-zesty-glaze/