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Easy Lemon Glazed Zucchini Muffins with Poppy Seeds

lemon glazed zucchini muffins - featured image
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These moist and textured zucchini muffins feature a bright lemon glaze and crunchy poppy seeds, perfect for a quick snack or light dessert.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 150g), squeezed dry
  • 2 cups all-purpose flour (240g) – or gluten-free baking flour blend for gluten-free version
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar (150g)
  • ½ cup vegetable oil (120ml) – can substitute with melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice (60ml)
  • 2 tablespoons poppy seeds
  • 1 cup powdered sugar (120g), sifted

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper or silicone liners.
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a separate medium bowl, whisk sugar, vegetable oil, eggs, vanilla extract, and lemon zest until smooth and fragrant.
  5. Fold the zucchini into the wet mixture gently, then slowly add the dry ingredients to the wet bowl, folding carefully to avoid overmixing.
  6. Spoon batter into muffin tins, filling each cup about ¾ full.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
  8. While muffins bake, whisk powdered sugar with fresh lemon juice until smooth and glossy to make the lemon glaze.
  9. Cool muffins on a rack for 10 minutes before drizzling glaze over the tops.
  10. Let the glaze set for another 10 minutes before serving.

Notes

Squeeze out zucchini juice thoroughly to avoid soggy muffins. Fold batter gently to prevent toughness. Tent muffins with foil if browning too quickly. Use fresh lemon juice for best glaze flavor. Muffins can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 2 months.

Nutrition

Keywords: zucchini muffins, lemon glaze, poppy seeds, easy snack, quick muffins, healthy muffins, gluten-free option, vegan adaptation

Find it online: https://emmaoven.com/easy-lemon-glazed-zucchini-muffins-with-poppy-seeds-recipe-for-perfect-snack/