Irresistibly Fluffy Lemon Zucchini Muffins Recipe

If you’re looking for a delightful treat that combines the freshness of lemon with the subtle sweetness of zucchini, these muffins are the answer. Perfect for breakfast, snacks, or even dessert, these lemon zucchini muffins are a must-try. They offer a light and fluffy texture that melts in your mouth, making every bite a joyful experience.

These muffins are not just delicious; they’re also incredibly easy to make. With simple ingredients, you can whip up a batch in no time. The lemon zest and juice brighten the flavor, while the zucchini adds moisture without overwhelming the taste. You can enjoy them warm from the oven or save some for later – if they last that long!

The Perfect Lemon Zucchini Muffins

These zucchini muffins are fluffy and bursting with citrus flavor. Made with fresh zucchini and a hint of lemon, they are light, moist, and incredibly satisfying. The muffins are a great way to sneak in some veggies while treating yourself to a delicious snack.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix Wet Ingredients: In a large bowl, combine the grated zucchini, sugar, vegetable oil, egg, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
5. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 12 muffins
• Calories: 150kcal
• Fat: 6g
• Protein: 2g
• Carbohydrates: 23g