Description
Delight your taste buds with these light and flavorful Lemon Poppyseed Zucchini Muffins. The combination of zesty lemon, crunchy poppy seeds, and moist zucchini creates a delightful treat perfect for breakfast or snack time.
Ingredients
Scale
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest
Wet Ingredients:
- 1 cup grated zucchini (squeezed to remove excess moisture)
- â…“ cup plain Greek yogurt or sour cream
- â…“ cup vegetable oil
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin.
- Mix dry ingredients: Combine flour, baking powder, baking soda, salt, poppy seeds, and lemon zest in a bowl.
- Prepare wet ingredients: In another bowl, mix zucchini, Greek yogurt, oil, sugar, lemon juice, vanilla, and egg.
- Combine: Gently mix wet ingredients into the dry until just combined.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes.
- Cool and serve: Allow muffins to cool before enjoying.
Notes
- You can add a simple lemon glaze by mixing ½ cup powdered sugar with 1–2 tablespoons lemon juice and drizzling over cooled muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
