These delicious Lemon Zucchini Muffins are light, fluffy and incredibly moist thanks to the zucchini. Topped with a simple lemon glaze, this quick and easy zucchini muffin recipe is a great option for breakfast, afternoon snack, or dessert!
Lemon Zucchini Muffins
Zesty lemon and fresh zucchini all in a sweet muffin package? Yes please! These muffins are so easy to make while being absolutely delicious, and so perfect for summer! Once friends and family get a taste of these, you’ll be making batches to hand out all summer.
The homemade lemon glaze adds an extra layer of tangy and sweet and the muffins themselves are over the top delicious!
Why You’ll Love This Recipe
For the same reasons I do!
- They’re a great grab and go option. These muffins are easy to prepare and are wonderful any time of day. Pair one with coffee in the morning before heading out for the day or grab one in the afternoon before racing to the pool! The muffin size is the perfect kid sized snack.
- The zucchini! Anytime I get to throw a little hidden veggie into recipes is a win. Not only do I get to make use of my garden, but the zucchini makes the texture of the muffins incredibly moist and flavorful. Plus, paired with the lemon? Incredible.
More Muffin Recipes To Try
Muffins are a sweet and easy breakfast treat and they also make great snacks! Here are some of our favorite muffin recipes:
- Strawberry and Cream Cheese Muffins
- Double Chocolate Banana Applesauce Muffins
- Peanut Butter and Jelly Muffins
- Cinnamon Sugar Pumpkin Muffins
- Jumbo Chocolate Chip Toffee Banana Muffins
- Blueberry Corn Muffins
- Caramel Banana Nut Muffins
What You’ll Need
The easy zucchini muffins are moist and delicious with the perfect crumb. These muffins are just too good! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
For the Muffins:
- all-purpose flour – You could swap to a gluten free variety if needed.
- kosher salt – Just a pinch.
- baking powder and baking soda – It’s important to have both to get the right rise in the batter.
- Greek yogurt – You’ll want the traditional plain yogurt. Sour cream can be substituted for the Greek yogurt.
- fresh lemon juice – About half a lemon, a whole one if it’s small.
- butter – Unsalted and softened.
- granulated sugar – For a touch of sweetness.
- lemon zest – From two lemons.
- eggs – Three gives these muffins the perfect consistency.
- zucchini – Grated and slightly drained on a paper towel.
For the Glaze:
- powdered sugar – The amount will depend on how thick or thin you want the glaze.
- fresh lemon juice – From half a lemon (or whole if small).
How To Make Lemon Zucchini Muffins
- Preheat your oven to 350°F.
- Line a muffin pan (or pans) with 12 cupcake liners. Silicone or paper will work!
- Whisk together the flour, kosher salt, baking powder, and baking soda until combined.
- Pour the lemon juice and Greek yogurt into a small bowl and mix.
- Fit the paddle attachment into your stand mixers. Beat the butter, sugar, and lemon zest on medium speed until light and fluffy.
- Beat in one egg at a time until fully combined with the butter sugar mixture.
- Add the 1/3 of the flour mixture and ½ of the yogurt mixture into the bowl. Beat until combined. Repeat with the remaining flour and yogurt mixtures. Beat until just combined, careful not to overmix.
- Fold in the grated (and drained) zucchini. Distribute evenly throughout the batter.
- Pour the batter into the lined muffin pan. Smooth over the tops with a spatula or spoon.
- Bake for 22-25 minutes. The muffins should be golden brown on the edges and a toothpick inserted in the middle should come out clean when muffins are done.
- Cool the muffins in the pan for about 10 minutes, then transfer to a wire rack to finish cooling completely.
Prepare the Glaze
- Combine the powdered sugar and lemon juice until thick (but still easy to spread or drizzle) while the muffins cool.
- Spread the glaze on the tops of the cooled muffins, serve, and enjoy!
Store leftover lemon zucchini muffins in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for about 10 seconds for a warm treat.
To Freeze: Let unglazed muffins cool completely then transfer to a freezer safe, ziploc bag and freeze for up to 3 months. Let thaw at room temperature.
Lemon Zucchini Muffins FAQs
Baking with zucchini is similar to adding bananas or applesauce to your baked goods. It adds a level of moisture and adds some bulkiness to cakes and muffins to make them a bit more substantial. Plus you don’t get a veggie taste but you do get the benefits of adding in a vegetable! The kiddos will never know! Zucchini is abundant in the summer months and if you’ve planted a garden and are running out of ways to use up all your zucchini, try using it for desserts like this!
Blueberries pair wonderfully with the lemon flavor in these muffins. Poppy seeds will add a little crunch. Same goes for walnuts or almond pieces. Chocolate chips may seem a little odd with the lemon but it’s really a great combo! You can also alter the recipe to make them gluten or dairy free if needed.
Trish’s Tips and Tricks
- Use room temperature ingredients for easier mixing.
- To lightly drain the zucchini, grate it on a double-layered paper towel. Place in a bowl and allow the towel to absorb extra moisture while you’re making the batter for the muffins. Remove the zucchini from the bowl and add it to the batter.
- This recipe is for regular sized muffins, however there is batter here for 36 mini muffins if you prefer those. Bake mini muffins for 12-15 minutes.
- For a thinner glaze add more lemon juice (or a splash of milk or cream). For a thicker glaze add more powdered sugar.
Be sure to let the muffins cool before adding the glaze so that it sits on top instead of melting into the muffins.
More Zucchini Recipes To Try
- Zucchini Carrot Oatmeal Cookies
- Lemon Zucchini Cake
- Zucchini Brownies
- Zucchini Spice Cake
- Chocolate Chip Zucchini Banana Bread
- Zucchini Banana Cake
- Carrot Zucchini Apple Bread
- Zucchini Bundt Cake with Orange Glaze
- Chocolate Zucchini Cake
How To Make Lemon Zucchini Muffins
Lemon Zucchini Muffins
FOR THE MUFFINS:
- 1 ½ cups all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup plain greek yogurt or sour cream
- 2 tablespoons fresh lemon juice from about ½ to 1 lemon
- 8 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 4 teaspoons lemon zest Zest from 2 lemons
- 3 large eggs room temperature
- 1 cup grated zucchini slightly drained on paper towel
FOR THE GLAZE:
- ¾ cup powdered sugar
- 1 ½ to 2 tablespoons fresh lemon juice from about ½ to 1 lemon
- Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners and set aside.
- In a medium bowl, whisk together flour, kosher salt, baking powder, and baking soda.
- In a small bowl, whisk together lemon juice and greek yogurt.
- In the bowl of your stand mixer fitted with the paddle attachment, beat butter, sugar, and lemon zest on medium speed until light and fluffy, about 3 to 5 minutes.
- Beat in eggs, one at a time, until combined.
- Add one third of the flour mixture, followed by half the yogurt mixture. Then repeat again, ending with the remaining flour mixture until just combined. Do not overmix.
- Fold in grated zucchini until evenly distributed throughout the batter.
- Spoon batter evenly the 12 muffin liners and smooth the top.
- Bake for about 22 to 25 minutes for regular sized muffins (or 12 to 15 minutes for mini muffins) or until the muffins are golden brown on the edges and a toothpick inserted into the center comes out with just a few crumbs.
- Let cool in pan for 10 minutes, then turn out onto rack to cool completely.
- Make the glaze by combining confectioners sugar and lemon juice until thick but easy to spread. Spread over top of the cooled muffins.