Lemon Poppy Seed Zucchini Muffins
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
34 mins
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Servings
18 muffins
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Calories
257 kcal
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Course
Baked Goods
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Cuisine
American
Lemon Poppy Seed Zucchini Muffins
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Use up some of the summer zucchini with these incredibly moist and delicious Lemon Poppy Seed Zucchini Muffins. The crumb topping and sweet lemon glaze add so much texture and flavor!
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Ingredients
For the muffin:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup shredded zucchini
- ⅔ cup milk
- ⅓ cup unsalted butter melted
- 1 large egg
- 2 lemons zested
- 1 teaspoon lemon extract
- 1 Tablespoon poppy seeds
For the crumble:
- ⅓ cup unsalted butter melted
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
For the glaze:
- 1 ½ cups powdered sugar
- 1 lemon juiced (about 2 Tablespoons)
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Instructions
- Preheat oven to 350°F. Spray muffin cup tin with baking spray. Set aside.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add in zucchini, milk, melted butter, egg, lemon zest and lemon extract. Mix until combined (will be very thick). Fold in poppy seeds.
- Fill muffin tins evenly about 2/3 full. Set aside.
- For the crumble, combine melted butter with flour and sugar using a fork. Spoon over muffin batter in the muffin tins, pressing gently.
- Bake muffins for 17-19 minutes, until lightly browned and toothpick comes out clean. Remove from oven and cool on rack 5 minutes. Remove from pan and cool completely before adding the glaze.
- For the glaze, whisk together the powdered sugar with lemon juice until smooth. Drizzle over cooled muffins. ENJOY.
Notes
- One lemon yields about 2 Tablespoons of lemon zest, and lemon juice.
- Grate the zucchini with a box grater or other hand held grating tool. You want it finely shredded; not pureed.
- Fill each cavity of the muffin tin about 2/3 of the way full. This leaves them room to rise while getting a slightly domed top.
- Bake the muffins until lightly browned. They’re done baking when a toothpick inserted in the center comes out clean.
- Let the muffins cool completely before adding the glaze. If the muffins are warm the glaze will melt and make a sticky (but still delicious) mess.
- Store baked muffins in an airtight container at room temperature.
- Bake our lemon zucchini cake recipe next for a delicious dessert!
Nutrition Information
Show Details
Serving
1muffin
Calories
257kcal
(13%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Cholesterol
29mg
(10%)
Sodium
135mg
(6%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Nutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 257kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 29mg | 10% |
| Sodium | 135mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
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