Print

Moist Lemon Zucchini Muffins with Poppy Seeds

moist lemon zucchini muffins - featured image
Print Recipe

These moist lemon zucchini muffins with poppy seeds combine tangy lemon, fresh zucchini, and a subtle crunch for a bright and satisfying snack or breakfast treat. They stay moist for days and are quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil (neutral oil like canola or sunflower)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon zest (finely grated)
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed lightly to reduce excess water
  • 2 tablespoons poppy seeds
  • ½ cup (120g) plain Greek yogurt (can substitute dairy-free yogurt)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. Grate 1 ½ cups of zucchini using the medium side of your grater. Place the shredded zucchini in a clean kitchen towel, then twist and squeeze gently to remove excess moisture but leave it juicy.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
  4. In a separate bowl, whisk granulated sugar with vegetable oil until smooth. Add eggs one at a time, whisking well after each addition.
  5. Stir in vanilla extract, fresh lemon juice, and lemon zest to the wet ingredients.
  6. Add plain Greek yogurt to the wet mixture and stir until combined.
  7. Gently fold the drained zucchini into the wet mixture until evenly distributed.
  8. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing; a few lumps are fine.
  9. Spoon the batter evenly into the prepared muffin tin, filling each cup about ⅔ full.
  10. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use fresh lemon zest and juice for best flavor. Squeeze zucchini well to avoid soggy batter. Avoid overmixing to keep muffins tender. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For vegan, replace eggs with flax eggs and use coconut yogurt.

Nutrition

Keywords: lemon zucchini muffins, poppy seed muffins, moist muffins, easy baking, breakfast muffins, zucchini recipes, lemon recipes, healthy muffins

Find it online: https://junomeals.com/moist-lemon-zucchini-muffins-with-poppy-seeds-easy-homemade-recipe/