Description
These Lemon Poppyseed Zucchini Muffins are a delightful combination of tangy lemon, crunchy poppy seeds, and moist zucchini baked into a soft, flavorful treat. Perfect for breakfast or a snack, these muffins are easy to prepare, loaded with fresh ingredients, and have a subtle sweetness balanced by the refreshing zest of lemon.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp poppy seeds
- 1 tsp ground cinnamon (optional)
Wet Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prepare for baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, poppy seeds, and optional ground cinnamon. This ensures an even distribution of leavening agents and spices throughout the batter.
- Mix Wet Ingredients: In a separate bowl, beat the eggs with granulated sugar and brown sugar until smooth and creamy. Then add the vegetable oil, vanilla extract, lemon zest, and lemon juice, stirring until all ingredients are well combined for optimal flavor and moisture.
- Incorporate the Zucchini: Fold the shredded zucchini into the wet mixture, making sure to squeeze out excess moisture from the zucchini beforehand. This prevents the muffins from becoming soggy while adding natural moisture and texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Avoid overmixing to keep the muffins tender; a slightly lumpy batter is perfectly fine.
- Fill the Muffin Tin: Spoon the muffin batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, and the tops are lightly golden brown.
- Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy your fresh Lemon Poppyseed Zucchini Muffins!
Notes
- Squeezing excess moisture from shredded zucchini is key to prevent soggy muffins.
- You can substitute vegetable oil with melted coconut oil for a different flavor profile.
- Ground cinnamon is optional but adds warmth and spice to the flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
