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Lemon Zucchini Muffins

4

0 min

Lemon Zucchini Muffins

Lemon Zucchini Muffins Photo 1

Time

0 min

Serving

12 persons

Calories

210

Rating

4.00★ (84)

Cuisine

Author: Victoria Buriak
I used to love the low-fat lemon zucchini muffins at Starbucks and then they discontinued them and I was forced to come up with my own.

Ingredients

  • ¾ cups all-purpose flour: 1 piece
  • white sugar: 0.75 cup
  • baking powder: 1 tsp
  • baking soda: 0.75 tsp
  • salt: 0.5 tsp
  • zucchini: 1 piece (shredded)
  • lemon yogurt: 1 container (8 ounce container)
  • butter: 6 Tbsp (melted)
  • egg: 1 piece (beaten)
  • lemon juice: 1 Tbsp
  • lemon zest: 1 Tbsp
  • lemon juice: 0.33333 cup
  • white sugar: 0.25 cup
  • lemon zest: 2 tsp

Metric Conversion

Stages of cooking

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
    Lemon Zucchini Muffins Photo 2
  2. Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
    Lemon Zucchini Muffins Photo 3
  3. Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
    Lemon Zucchini Muffins Photo 4
  4. While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
    Lemon Zucchini Muffins Photo 5
  5. Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
    Lemon Zucchini Muffins Photo 6

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