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lemon zucchini muffin cut in half with one half resting on the other. three whole muffins and some shredded zucchini are near the cut muffin.
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5 from 18 votes

Lemon Zucchini Muffins

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!
Course bread, Breakfast
Cuisine American
Keyword lemon muffins, lemon zucchini muffins, zucchini muffins
Prep Time 20 minutes
Cook Time 22 minutes
Servings 12
Calories 265kcal
Author Trish - Mom On Timeout

Ingredients

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

Instructions

  • 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.

Notes

Storage Information
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.

Nutrition

Calories: 265kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 155mg | Potassium: 122mg | Fiber: 1g | Sugar: 27g | Vitamin A: 363IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg