Lemon Zucchini Muffins
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
153 kcal
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Course
Breakfast, Bread, Baked Goods
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Cuisine
American
Lemon Zucchini Muffins
Description
Lemon Zucchini Muffins start with dry ingredients including white whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and kosher salt. Wet ingredients of maple syrup, avocado or olive oil, eggs, lemon zest, lemon juice, vanilla extract, and milk are whisked separately then folded into the dry mixture along with shredded zucchini that has been squeezed of excess liquid when necessary. The batter is mixed just until combined to keep the muffins tender.
Baked at a high temperature (400°F) till golden, the muffins develop a lightly crisp exterior while remaining soft and moist inside from zucchini moisture and maple syrup sweetness. The lemon zest and juice impart fresh citrus brightness that cuts through the mild earthiness of zucchini. Cinnamon adds subtle warmth complementing the flavors.
While the muffins cool, a honey butter is stirred together from softened butter, honey, and a pinch of salt to serve alongside for added richness and sweetness. These muffins are suitable for breakfast or snack, providing a balance of flavors and textures.
Ingredients
- 1 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup maple syrup or honey or a combination of both (see note above regarding honey
- 1/4 cup avocado oil or olive oil
- 2 egg
- 1 1/2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 cup milk of choice
- 1 1/2 cups zucchini if there's a lot of liquid squeeze out with hands or a towel, shredded
Honey Butter
- 3 tablespoons butter softened
- 1 tablespoon honey
- Pinch salt
Instructions
- Preheat oven to 400° F. and line a standard muffin pan with liners or spray with oil.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Pour the wet into the dry and fold together with a rubber spatula until just combined. Fold in the shredded zucchini.
- Divide the batter evenly into the prepared muffin pan and bake on the middle rack of the oven for 14-16 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack for several minutes before serving.
- While the muffins cool stir together the butter, honey and pinch of salt until combined. Serve alongside the muffins.
Notes
- For very moist zucchini, squeeze out excess liquid to prevent soggy muffins.
- The honey butter accompaniment is a flavorful addition but is not included in the nutritional information.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 31mg | 10% |
| Sodium | 199mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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