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Moist Lemon Glazed Zucchini Muffins with Poppy Seeds

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These moist lemon glazed zucchini muffins with poppy seeds are light, tender, and perfectly balanced with a bright lemon punch and subtle crunch. Ideal for breakfast or snack time, they combine simple ingredients into a comforting and flavorful treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
  • 1 tablespoon poppy seeds
  • Zest of 2 lemons
  • For the Lemon Glaze:
  • 1 cup powdered sugar (120g), sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray.
  2. Using a grater or food processor, shred about 1 ½ cups of zucchini (roughly one medium zucchini). Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 tablespoon poppy seeds.
  4. In a separate bowl, whisk 1 cup granulated sugar and 2 large eggs until pale and slightly fluffy (about 2 minutes). Slowly whisk in ½ cup vegetable oil and 1 teaspoon pure vanilla extract. Add the zest of 2 lemons and mix well.
  5. Gradually add the dry ingredients to the wet, folding gently with a spatula just until combined. Avoid overmixing.
  6. Carefully fold the grated zucchini into the batter, ensuring even distribution without deflating the mixture.
  7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when touched.
  9. Let muffins cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. In a small bowl, whisk together 1 cup sifted powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest until smooth. Adjust consistency if needed.
  11. Drizzle the lemon glaze over cooled muffins with a spoon or dip the tops for a thicker coating. Allow glaze to set for about 15 minutes before serving.

Notes

Squeeze shredded zucchini well to avoid soggy muffins. Zest lemons before juicing to avoid bitterness. Avoid overmixing the batter to keep muffins tender. Let muffins cool completely before glazing to prevent glaze from melting. Prepare glaze in advance and refrigerate if desired. If zucchini is very watery, sprinkle a pinch of flour over it before folding into batter.

Nutrition

Keywords: lemon glazed zucchini muffins, poppy seed muffins, moist zucchini muffins, lemon muffins, easy breakfast muffins, homemade muffins, quick muffins

Find it online: https://sofiaspice.com/moist-lemon-glazed-zucchini-muffins-recipe-easy-homemade-with-poppy-seeds/