Description
These Lemon Poppyseed Zucchini Muffins offer a delightful combination of light citrus flavor and moist texture, enhanced by the subtle crunch of poppy seeds and the nutritious addition of shredded zucchini. Perfect for a breakfast treat or afternoon snack, these muffins balance sweetness and freshness with a moist crumb and golden tops.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp poppy seeds
- 1 tsp ground cinnamon (optional)
Wet Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, poppy seeds, and cinnamon if using, ensuring an even distribution of leavening agents and spices.
- Mix Wet Ingredients: In a separate bowl, beat the eggs with granulated sugar and brown sugar until smooth and creamy. Incorporate the vegetable oil, vanilla extract, lemon zest, and fresh lemon juice, blending well for a fragrant, tart base.
- Incorporate the Zucchini: Add the shredded zucchini to the wet mixture. Make sure to squeeze out excess moisture from the zucchini to avoid soggy muffins, then mix thoroughly but gently.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. It’s okay if the batter is slightly lumpy; avoid overmixing to keep the muffins tender.
- Fill the Muffin Tin: Evenly divide the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18–22 minutes or until a toothpick inserted in the center comes out clean and the tops turn a light golden brown.
- Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve fresh or store for later enjoyment.
Notes
- To prevent soggy muffins, be sure to squeeze out as much moisture as possible from the shredded zucchini.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free option, use vegetable or coconut oil and avoid any dairy-based add-ins.
- Add a teaspoon of poppy seeds on top of each muffin before baking to enhance the presentation.
- You can freeze baked muffins for up to 3 months; thaw them at room temperature or warm them slightly before serving.
