Lemon Zucchini Muffins

Lemon Zucchini Muffins are a delightful treat that combines the fresh flavors of lemon and zucchini in a wonderfully moist muffin. Perfect for breakfast or a snack, these muffins bring together the sweetness of sugar and the zest of lemon to create a wholesome and tasty bite. 🥒🍋

Why make this recipe?

Making Lemon Zucchini Muffins is a great way to use up extra zucchini from your garden or the local farmer’s market. Plus, they are easy to prepare and bake quickly. These muffins are light and refreshing, making them a perfect choice for any time of day. Whether you’re serving them for a brunch or enjoying them on a quiet afternoon, they are sure to please!

How to prepare Lemon Zucchini Muffins

Follow the steps below to whip up a batch of these yummy muffins!

Ingredients:

• 🥒 1 cup grated zucchini
• 🥯 1 cup all-purpose flour
• 🍬 1/2 cup sugar
• 🧈 1/4 cup unsalted butter, melted
• 🥚 2 large eggs
• 🥛 1/4 cup milk
• 🍦 1 teaspoon vanilla extract
• 🥄 1 teaspoon baking powder
• 🥄 1/2 teaspoon baking soda
• 🧂 1/2 teaspoon salt
• 🍋 Zest of 1 lemon
• 🍋 Juice of 1 lemon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. 🏠
2. In a large bowl, mix together the grated zucchini, melted butter, sugar, eggs, milk, vanilla extract, lemon zest, and lemon juice until well combined. 🥣
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. 🥄
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix. 👩‍🍳
5. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full. 🍰
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. 🍴
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. ❄️

How to serve Lemon Zucchini Muffins

Serve your Lemon Zucchini Muffins warm or at room temperature. They are delightful on their own or can be enjoyed with a spread of butter or cream cheese. For an extra touch, sprinkle some powdered sugar on top for a sweet finish! 🍰✨

How to store Lemon Zucchini Muffins

Store the muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. When ready to enjoy, simply thaw them or warm them in the microwave for a few seconds. ❄️🥯

Tips for preparing Lemon Zucchini Muffins

• Grate Zucchini: Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. This will prevent your muffins from becoming too soggy. 💧
• Zesty Flavor: For more lemon flavor, feel free to add extra lemon zest or a splash of lemon extract. 🍋
• Customize: You can add nuts, chocolate chips, or dried fruits for added texture and flavor. 🍫🥜

Variations

• Try adding poppy seeds for a Lemon Poppy Seed Zucchini Muffin variation. 🌼
• Substitute whole wheat flour for half of the all-purpose flour to add a nutty flavor. 🌾

FAQs

1. Can I make these muffins vegan?
   Yes! You can replace the eggs with flaxseed meal mixed with water, and use a dairy-free milk and butter alternative. 🌱

2. Can I use frozen zucchini?
   Yes, if using frozen zucchini, make sure to thaw and drain any excess moisture before using it in the recipe. ❄️

3. Do I have to peel the zucchini?
   No, you can leave the skin on for added nutrients and color. Just make sure to wash it well before grating! 🥒

Enjoy baking these delicious Lemon Zucchini Muffins, sharing them with family and friends, or indulging in them all by yourself! 🍽️💛