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Lemon Poppy Seed Zucchini Muffins

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
34 mins
Servings: 18 muffins
Calories: 257 kcal
Course: Baked Goods
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Spray muffin cup tin with baking spray. Set aside.
  2. 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.
  3. Fill muffin tins evenly about 2/3 full. Set aside.
  4. For the crumble, combine melted butter with flour and sugar using a fork. Spoon over muffin batter in the muffin tins, pressing gently.
  5. 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.
  6. 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

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

% 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.