Description
Discover the perfect recipe for Lemon Zucchini Muffins that are moist, flavorful, and easy to make. Elevate your baking skills with this delicious treat!
Ingredients
- 1 1/2 cup (360 ml) s all purpose flour
- 1/2 teaspoon (3 ml) kosher salt
- 1/4 teaspoon (1 ml) baking powder
- 1/4 teaspoon (1 ml) baking soda
- 1/2 cup (120 ml) plain greek yogurt or sour cream
- 2 tablespoon (30 ml) s fresh lemon juice from about 1/2 to 1 lemon
- 8 tablespoon (120 ml) s unsalted butter softened
- 1 cup (240 ml) granulated sugar
- 4 teaspoon (20 ml) s lemon zest Zest from 2 lemons
- 3 large eggs room temperature
- 1 cup (240 ml) grated zucchini slightly drained on paper towel
- 3/4 cup (180 ml) powdered sugar
- 1 1/2 to 2 tablespoon (30 ml) s fresh lemon juice from about 1/2 to 1 lemon
Instructions
- Warm up your oven to 350°F and prepare a muffin tin by placing 12 paper liners inside each cup, then keep it aside.
- In a medium-sized bowl, combine the flour, kosher salt, baking powder, and baking soda using a whisk.
- Mix the lemon juice and Greek yogurt together in a separate small bowl.
- Using a stand mixer with the paddle attachment, cream together the butter, sugar, and lemon zest on medium speed until the mixture is light and airy, which should take around 3 to 5 minutes.
- Incorporate the eggs one by one, ensuring each one is fully mixed before adding the next.
- Gradually add one-third of the flour mixture, then half of the yogurt mixture, and repeat this process, finishing with the remaining flour mix. Be careful not to mix too much.
- Gently stir the grated zucchini into the batter until it is evenly spread throughout.
- Distribute the batter evenly among the 12 muffin liners, smoothing the tops as you go.
- Place in the oven and bake until the muffins have a golden brown edge and a toothpick inserted into the center comes out with a few crumbs. This should take 22 to 25 minutes for regular muffins, or 12 to 15 minutes for mini muffins.
- Allow the muffins to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
- For the glaze, mix the powdered sugar with lemon juice until you achieve a thick but spreadable consistency, then spread it over the tops of the cooled muffins.