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Lemon Zucchini Muffins

Lemon zucchini muffins made with tender batter and a glossy lemon glaze that drips down the sides. Grated, squeezed-dry zucchini gives a fine green speckle throughout a pale, tender crumb.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 214
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.33 cup vegetable oil
  • 0.5 cup plain yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
Glaze
  • 0.75 cup powdered sugar
  • 2 tbsp fresh lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
  2. Whisk all-purpose flour, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, beat eggs, granulated sugar, vegetable oil, plain yogurt, fresh lemon juice, lemon zest, and vanilla extract until smooth.
  4. Add the wet mixture to the dry ingredients and stir until just combined.
  5. Fold in grated and squeezed-dry zucchini until evenly distributed, with a fine green speckle through the batter.
Bake
  1. Divide batter evenly among muffin cups, filling each 3/4 full.
  2. Bake at 350°F for 18–20 minutes, until a toothpick comes out clean and the tops look set but not dark.
Glaze and finish
  1. Cool the muffins completely before glazing to prevent the glaze from running off.
  2. Whisk powdered sugar with fresh lemon juice into a smooth glaze, then drizzle over the tops for glossy, ribbon-like drips down the sides.

Notes

For best texture, squeeze the grated zucchini dry firmly so the muffins stay tender and not gummy. Store in an airtight container in the refrigerator for up to 4 days; bring to room temperature before eating. Freeze baked muffins (glazed or unglazed) for up to 2 months—thaw overnight in the fridge and warm briefly if desired. Dietary swap: use plain Greek yogurt in place of yogurt for a slightly thicker, tangier crumb.