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Moist Lemon Poppy Seed Zucchini Muffins Easy Recipe with Creamy Glaze

lemon poppy seed zucchini muffins - featured image
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These moist lemon poppy seed zucchini muffins feature a tender crumb with fresh zucchini and a bright lemon glaze, perfect for brunch or snacks.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups (150g) shredded fresh zucchini, excess moisture squeezed out
  • 2 tablespoons poppy seeds
  • 1 cup (120g) powdered sugar
  • 1–2 teaspoons milk (dairy or non-dairy)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Shred about 1 1/2 cups (150g) fresh zucchini using a box grater. Gently squeeze out excess moisture.
  3. In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  4. In a large bowl, whisk 3/4 cup (150g) granulated sugar, 1/3 cup (80ml) vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, zest of 2 lemons, and 2 tablespoons fresh lemon juice until smooth.
  5. Fold the shredded zucchini into the wet mixture, then gently fold in the dry ingredients until just combined. Stir in 2 tablespoons poppy seeds.
  6. Evenly spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 18 minutes to avoid overbaking.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Whisk together 1 cup (120g) powdered sugar, 2 tablespoons fresh lemon juice, and 1-2 teaspoons milk until smooth and pourable but still thick.
  10. Drizzle the lemon glaze over the cooled muffins and allow to set for about 15 minutes before serving.

Notes

Do not overmix the batter to avoid tough muffins. Squeeze excess moisture from zucchini to prevent soggy texture. Adjust glaze thickness by adding more powdered sugar or lemon juice as needed. Muffins can be baked as mini loaves or in silicone cupcake molds with adjusted baking time. For gluten-free, substitute flour with gluten-free blend and consider adding an extra egg. For vegan, use flax eggs, coconut oil, and dairy-free milk.

Nutrition

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

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