Description

These Lemon Poppyseed Zucchini Muffins are a delightful blend of tangy lemon, crunchy poppy seeds, and moist shredded zucchini, creating a tender and flavorful treat perfect for breakfast or snack time. Lightly sweetened with both granulated and brown sugar and enhanced with a hint of cinnamon, these muffins are baked to a golden perfection with a moist crumb and refreshing citrus notes.

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)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, poppy seeds, and ground cinnamon if using. Set aside this dry mixture.
Mix Wet Ingredients: In a separate bowl, beat the two large eggs with granulated sugar and brown sugar until the mixture is smooth and slightly fluffy. Then add the vegetable oil, vanilla extract, lemon zest, and fresh lemon juice, stirring until all ingredients are well incorporated.
Incorporate the Zucchini: Gently fold in the shredded zucchini that has been thoroughly squeezed to remove excess moisture, ensuring it is evenly distributed throughout the wet ingredients.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently and just until combined; it is important not to overmix to keep the muffins tender. A few small lumps in the batter are fine.
Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow space for rising during baking.
Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean, the muffins are ready. The tops should be lightly golden brown.
Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy the muffins warm or at room temperature.

Notes

Be sure to squeeze out as much moisture as possible from the shredded zucchini to avoid soggy muffins.
You can substitute vegetable oil with melted coconut oil or any neutral oil of your choice.
For a gluten-free version, try using a gluten-free all-purpose flour blend, but note texture adjustments may be needed.
If you prefer less sweetness, reduce the granulated and brown sugar slightly to your taste.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Baking
Method: Baking
Cuisine: American