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–+ servings

Zucchini Lemon Muffins with a Lemony Glaze

These California zucchini lemon muffins are tender, moist, and topped with a bright Meyer lemon glaze. Perfect for breakfast or snack.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 243
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup plain Greek yogurt whole milk or 2% works well
  • 2 tablespoons fresh Meyer lemon juice from about 1 lemon
  • 8 tablespoons unsalted butter softened (1 stick)
  • 1 cup granulated sugar
  • 4 teaspoons Meyer lemon zest from 2 to 3 lemons
  • 3 large eggs at room temperature
  • 1 cup grated zucchini about 1 medium zucchini, gently squeezed dry if very watery
For the Glaze
  • 3/4 cup powdered sugar sifted if lumpy
  • 1 1/2 to 2 tablespoons fresh Meyer lemon juice enough to make a thick, spreadable glaze

Method
 

  1. Heat your oven to 350°F. Place 12 paper or foil liners in a 12-cup muffin tin and set aside.
  2. In a medium bowl, whisk the all-purpose flour, kosher salt, baking powder, and baking soda together until thoroughly combined.
  3. In a small bowl, stir the fresh lemon juice and Greek yogurt together until smooth.
  4. In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium speed for 3 to 5 minutes, or until pale and fluffy.
  5. Add the eggs one at a time, beating well after each addition, until fully incorporated.
  6. With the mixer on low, add one-third of the flour mixture, then half of the yogurt mixture. Repeat, adding another third of the flour, then the remaining yogurt, and finish with the last third of flour. Mix just until no streaks remain, being careful not to overmix.
  7. Gently fold the grated zucchini into the batter with a rubber spatula until it is evenly distributed.
  8. Spoon the batter evenly into the 12 prepared muffin cups and smooth the tops with a spoon.
  9. Bake for 22 to 25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs. If using mini muffin pans, bake for 12 to 15 minutes.
  10. Let the muffins cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.
  11. For the glaze, whisk the powdered sugar and lemon juice together in a small bowl until thick but easy to spread. Spread or drizzle over the cooled muffins.

Nutrition

Calories: 243kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 67mgSodium: 98mgFiber: 1gSugar: 25g

Notes

Make-ahead tip: Grate and measure the zucchini up to 2 days in advance, then store it in a sealed container in the fridge.
No Greek yogurt on hand? Substitute plain regular yogurt or sour cream, and the muffins will still be moist.
To freeze, skip the glaze, let the muffins cool completely, seal them in a freezer-safe bag, and freeze for up to 3 months.
Avoid overmixing after adding the flour; a few light streaks are fine and help keep the muffins tender.
If the muffin liners stick, use foil or parchment liners, or grease the muffin tin well.
For extra lemon flavor, add 1/2 teaspoon of lemon extract with the eggs.
Serve warm or at room temperature; these muffins are lovely with a pat of butter and a hot cup of coffee.

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