What a treat these Lemon Zucchini Muffins are for the season! They're soft, fluffy, sweet, and tangy all at once. Made with shredded zucchini, lemon zest, and topped with a simple 2 ingredient glaze, these homemade muffins come together quickly and bake up so well. They are sure to become a family favorite quick!
Can you tell I'm on a zucchini kick right now? I love baking with it!
These muffins bake up beautifully! They're soft, fluffy, and taste like they came straight from a bakery. Bright hints of lemon pop in every bite, adding so much fresh citrus flavor.
The zucchini adds moisture without overpowering the lemon, making these zucchini muffins a delicious breakfast, snack, or afternoon treat.
I topped the muffins off with a simple 2 ingredient glaze to balance our all the flavors. If you don't want to glaze them, feel free to leave them plain or dust with some powdered sugar!
Step by step instructions
Here is how to bake these Lemon Zucchini Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.
Step 1 - Prep. Preheat oven to 350°F. Line your muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 - Mix together dry ingredients. Add the dry ingredients into a medium-sized bowl; flour, baking soda, baking powder, and salt. Mix and set aside.
Step 3 - Combine zest and sugar. Into a large bowl, combine the lemon zest and white sugar with your fingers for about a minute to release the lemon aromas.
Step 4 - Whisk in wet ingredients. Add in eggs, oil, vanilla, and sour cream. Whisk until well combined. Then whisk in the shredded zucchini.
Step 5 - Combine. Add the dry and wet ingredients together and mix until a soft muffin batter forms.
Step 6 - Scoop. Fill the liners to the top and bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean.
Step 7 - Glaze. Once completely cooled, make the glaze by combining lemon juice, milk, and powdered sugar. Dip the tops of the muffins in, allow to set, and enjoy!
FAQ
Do I need to peel the zucchini?
No! There's no need to peel the zucchini before shredding it. The skin is soft and adds a little extra color to the muffins.
How do I store lemon zucchini muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them if you'd like them to last a little longer.
Can I freeze lemon zucchini muffins?
Yes! Once completely cooled, place the muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature when ready to eat.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Lemon Zucchini Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cups sour cream room temperature
- 1 tbsp lemon zest
- 1/2 cup oil
- 3/4 cups white sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1 1/2 cups shredded zucchini
For the glaze
- 1/2 cup icing sugar
- 1 tsp lemon juice optional*
- 1-2 tbsp milk
Instructions
- Preheat the oven to 350°F/176°C and line a muffin tin with liners and set aside. Shred the zucchini on the coarse side of the grater.1 1/2 cups shredded zucchini
- Combine flour, baking soda, baking powder, and salt and mix together and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/4 tsp salt
- In a large bowl, add lemon zest and white sugar. Rub together with your fingers for about a minute to release the lemon aromas.1 tbsp lemon zest, 3/4 cups white sugar
- Add in the eggs, vanilla, oil, and sour cream. Whisk to combine. Then add in the shredded zucchini and whisk in.3/4 cups sour cream, 1/2 cup oil, 2 large eggs, 1 tbsp vanilla
- Combine the dry and wet ingredients together just until a soft muffin batter forms, do not over-mix!
- Scoop into the liners evenly, filling the liners to the top with batter.
- Bake the muffins for 18-22 minutes or until a toothpick inserted comes out clean.
- Once the muffins have cooled completely, make the glaze. Combine icing sugar, lemon juice, and milk together. Stir and add more milk until a desired consistency is reached.1/2 cup icing sugar, 1 tsp lemon juice, 1-2 tbsp milk
- Dip the tops of the muffins into the glaze, allow to set, and enjoy!
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