Hey there, baking enthusiast! Ready to jazz up your kitchen game with something fresh and zesty? Lemon zucchini muffins are the perfect blend of tangy and sweet, with a moist, fluffy texture thanks to the zucchini. Don’t worry, you won’t taste the veggies – they just make these muffins incredibly tender and delicious. Whether you’re a seasoned baker or a newbie, these muffins are a guaranteed hit.
Ingredients
First things first – let’s get that shopping list sorted. Here’s what you need for these delightful muffins:
- 1/2 cups all-purpose flour (King Arthur or Bob’s Red Mill are solid choices)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt**
- 1 cup granulated sugar**
- 1/2 cup vegetable oil (canola or melted coconut oil work too)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed of excess moisture)
- Zest of 1 lemon** (preferably organic)
- 2 tablespoons lemon juice** (freshly squeezed)
- 1/2 cup plain Greek yogurt** (full-fat or 2%)
- Optional: 1/2 cup chopped nuts or white chocolate chips** for an extra twist
Preparation Steps
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. Prep the Zucchini:
Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. Set aside.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine Wet Ingredients:
In a large bowl, whisk the sugar, oil, eggs, and vanilla extract until well combined. Add the lemon zest, lemon juice, and Greek yogurt, mixing until smooth.
5. Add the Zucchini
Fold the grated zucchini into the wet mixture until evenly distributed.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
7. Optional Add-Ins:
7. Optional Add-Ins:
If you’re using nuts or white chocolate chips, gently fold them into the batter now.
Cooking/Baking Instructions
Now, let’s get these beauties baking:
1. Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
2. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
3. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents sticking.
Serving Suggestions
These muffins are perfect on their own, but if you want to dress them up:
Garnish with Lemon Glaze:
Mix 1/2 cup powdered sugar with 1-2 tablespoons of lemon juice and drizzle over the cooled muffins.
Pair with Tea or Coffee
They’re fantastic with a hot cup of tea or coffee.
Serve with Fresh Fruit
A side of fresh berries or a fruit salad complements the citrusy flavor nicely.
Additional Tips
To take your lemon zucchini muffins to the next level:
Make Them Healthier:
Swap half of the all-purpose flour with whole wheat flour for added fiber.
-Go Dairy-Free:
Use a dairy-free yogurt alternative if you’re lactose intolerant or vegan.
– **Amp Up the Citrus:** Add a bit more lemon zest for an extra zing.
Wrap-Up
And there you have it – a delightful batch of lemon zucchini muffins that are sure to impress! These muffins are a fantastic way to use up summer zucchini and bring a burst of citrusy goodness to your day. Plus, they’re easy enough to whip up any time you need a sweet treat.
Fun fact: Did you know that zucchini is technically a fruit? Just like its cousin, the cucumber, it’s classified botanically as a berry! So, you’re not just baking – you’re working with fruits in a whole new way.
Enjoy your baking adventure and savor every bite of these delicious muffins!
