Lemon Zucchini Muffins
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Zesty and delicious, these Lemon Zucchini Muffins are a soft and tender baked treat bursting with fresh lemon flavor and topped with a sweet icing drizzle. Made with shredded zucchini for extra moisture, they bake up perfectly fluffy, just like my Banana Zucchini Muffins with a delicious citrus twist!
Perfectly tender and moist muffins paired with a simple homemade icing make for the perfect breakfast treat or refreshing dessert! Like my Double Chocolate Banana Muffins and my Sour Cream Chocolate Chip Muffins, this is an easy recipe that even beginner bakers will perfect in no time!
Quick Look: Lemon Zucchini Muffins Recipe
- ⏱️ Prep Time: 15 minutes
- 🕒 Total Time: 35 minutes
- 👨👩👧👦 Servings: 12 muffins
- 📊 Calories: ~245 kcal per serving
- 🥣 Ingredients: zucchini, flour, lemon pudding, salt, baking powder, baking soda, butter, sugar, eggs, sour cream, lemons
- ⭐ Difficulty: Easy
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Why You'll Love This Recipe
Easy to Bake: Beginner bakers will easily be able to follow this simple recipe that asks for common ingredients and accessible techniques.
Naturally Moist: These muffins require less oil for moisture thanks to fresh produce, so they're perfectly moist every time!
Added Nutrition: Using zucchini means these sweet lemon muffins have some hidden veggies for a more wholesome treat!
For even more zucchini recipes, try my Chocolate Zucchini Brownies Recipe or this Pineapple Zucchini Bread Recipe for a savory option!
- Fresh Zucchini: Adds a small amount of nutrition and keeps the muffins moist without altering the flavor.
- Lemon Pudding: Using pudding for the batter ensures your muffins are perfectly tender.
- Baking Powder and Baking Soda: Both baking powder and soda prevent the muffins from getting too dense.
- Granulated Sugar and Powdered Sugar
- Sour Cream: Provides a delicious, tangy flavor.
- Lemons: You'll want fresh lemons for both lemon zest and lemon juice to give your muffins a vibrant lemon flavor.
How to Make these Lemon Zucchini Muffins
- Step 1: Combine dry ingredients (flour, baking powder, baking soda, pudding mix, and salt) in a large mixing bowl.
- Step 2: In a separate bowl, cream together softened butter and granulated sugar.
- Step 3: Add eggs, sour cream, and fresh lemon juice and lemon zest from 1 lemon.
- Step 4: Mix dry ingredients into the wet ingredients and stir until combined.
- Step 5: Fold in shredded zucchini until incorporated.
- Step 6: Transfer batter to a muffin pan lined with muffin cups. Bake at 425 for 5 minutes, then reduce the heat to 350 and bake 15 to 18 minutes.
- Step 7: While the muffins bake, combine powdered sugar with lemon juice to make the lemon glaze.
- Step 8: Allow the muffins to cool, then drizzle with icing and serve.
Recipe Tips
- Be sure to let the muffins cool before adding the icing. If they're still warm, the icing will slide off.
- Use a toothpick to check the center of one of the muffins to ensure it's cooked through.
- When you reduce the oven temperature, don't open the oven to check them. The higher temperature ensures the tops get golden brown, and the reduced temperature cooks the muffins through without overbaking the top.
- I like to use fresh zucchini, but you can also use frozen and thawed zucchini. Drain it slightly to prevent the batter from getting too liquidy.
Recipe FAQ's
No, you don’t have to peel zucchini before baking. The skin is thin, softens as it cooks, and adds a little color and extra nutrients. Most baked recipes like zucchini bread, muffins, casseroles, and roasted zucchini are made with the peel on.
Zucchini naturally contains plenty of moisture, so there’s no need to pat it dry or squeeze out the excess liquid for this recipe. The added moisture actually helps keep these muffins soft and tender, like my Zucchini Cake with Cream Cheese Frosting, while saving you an extra step!
Keep muffins in an airtight container at room temperature or in the fridge. Because there's so much moisture in these muffins, they should stay fresh for several days.
Yes, freeze muffins for up to 3 months. A freezer-safe plastic bag or an airtight container typically works best.
More Easy Muffin Recipes
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Lemon Zucchini Muffins
Equipment
Ingredients
- 1 1/2 cups zucchini Grated and let sit on a paper towel
- 1 1/2 cups all purpose flour spoon and leveled
- 1 (3.9 ounce) instant lemon pudding
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 8 tablespoons butter softened
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream
- 2-3 lemons divided
- 1 cup powdered sugar
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Instructions
- Preheat the oven to 425 degrees and line a muffin tin with paper liners.
- In a medium bowl, add the flour, baking powder, baking soda, and salt and mix until combined and set aside.
- In a large bowl, add the softened butter and sugar and, using a hand mixer, mix until creamy.
- Add in the eggs and sour cream, juice and zest of 1 lemon and mix until combined.
- Add the dry ingredients to the wet and mix just until combined.
- Using a wooden spoon fold in the shredded zucchini until incorporated.
- Scoop the batter into the prepared muffin tin. Bake at 425 for 5 minutes, then without opening the oven, reduce the heat to 350 degrees and bake for another 15-18 minutes or until a toothpick comes out clean.
For the Lemon Icing
- In a small bowl, add the powdered sugar and 1-2 tablespoons of lemon juice from the remaining lemon and whisk until combined.
- Drizzle the icing over the cooled muffins.
Notes
- You can use frozen shredded zucchini just make sure it's thawed and all the extra water is drained from it.Frozen zucchini
- These muffins freeze well! Store in a freezer-safe container for up to 3 months for an easy breakfast or snack anytime.
