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Moist Lemon Poppy Seed Zucchini Muffins with Easy Homemade Glaze

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These moist lemon poppy seed zucchini muffins combine fresh zucchini for moisture, bright lemon zest and juice, and a gentle crunch from poppy seeds, topped with a light tangy glaze. Perfect for a fresh, satisfying breakfast or snack.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest (about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 cup (100 g) shredded zucchini, squeezed dry
  • 2 tablespoons poppy seeds
  • For the glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line your muffin tin with liners or grease it lightly.
  2. Shred 1 cup (100 g) of zucchini using a fine grater. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds until well combined.
  4. In a separate large bowl, whisk sugar and eggs until pale and slightly fluffy, about 2 minutes. Add vegetable oil, vanilla extract, lemon zest, and lemon juice. Stir until smooth.
  5. Fold the squeezed zucchini gently into the wet mixture.
  6. Slowly add the dry ingredients to the wet bowl, folding just until combined. Do not overmix.
  7. Fill each muffin cup about ¾ full using a spoon or small ladle.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Transfer muffins to a cooling rack after 5 minutes in the pan to cool completely.
  10. Whisk together powdered sugar and lemon juice until smooth. Add lemon zest if desired. Drizzle glaze over cooled muffins.

Notes

Toast poppy seeds lightly in a dry pan for 1-2 minutes to enhance nuttiness before adding to batter. Always squeeze excess moisture from shredded zucchini to prevent soggy muffins. Avoid overmixing batter to keep muffins light and moist. Use fresh lemon zest and juice for best flavor. Let glaze set fully on cooled muffins to avoid melting.

Nutrition

Keywords: lemon muffins, zucchini muffins, poppy seed muffins, moist muffins, easy glaze, healthy muffins, breakfast muffins, snack muffins

Find it online: https://coracooks.com/moist-lemon-poppy-seed-zucchini-muffins-recipe-easy-homemade-glaze/