Description
Delight your taste buds with these Lemon Poppyseed Zucchini Muffins! A perfect balance of sweet and tangy flavors with a hint of crunch from poppy seeds, these moist and fluffy muffins make a wonderful breakfast or snack.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (about 1 medium), paper towel squeezed to remove excess moisture
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix dry ingredients: Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
- Combine wet ingredients: In a large bowl, whisk together the sugars, melted butter, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla until smooth.
- Add zucchini: Gently fold in the grated zucchini.
- Combine wet and dry: Add dry ingredients to wet, stirring until just combined.
- Bake: Divide batter into muffin cups and bake for 18–20 minutes until a toothpick comes out clean.
- Cool and enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins taste even better the next day!
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 11g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
