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Moist Lemon Poppy Seed Zucchini Muffins

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These moist lemon poppy seed zucchini muffins are tender, bursting with citrus zing, and have a slight crunch from poppy seeds. Perfect for a quick breakfast or snack, they balance sweet and tart flavors with a fresh garden touch.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 2 medium lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), lightly packed and squeezed dry
  • 2 tablespoons poppy seeds
  • 1/2 cup (120g) small-curd cottage cheese (optional)
  • Optional topping: lemon glaze made with powdered sugar and lemon juice
  • Optional topping: extra lemon zest sprinkle

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
  2. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze gently to remove excess water.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  4. In a separate bowl, whisk the vegetable oil, eggs, vanilla extract, lemon juice, and cottage cheese until smooth. If skipping cottage cheese, add a teaspoon of milk or yogurt for moisture.
  5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  6. Fold in the grated zucchini carefully, distributing it evenly.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  8. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Optional: Mix powdered sugar with a splash of lemon juice to make a thin glaze and drizzle over cooled muffins.

Notes

Squeeze excess moisture from zucchini to avoid soggy muffins. Do not overmix batter to keep muffins tender. Let muffins cool completely before glazing to prevent glaze from sliding off. Tent with foil if muffins brown too quickly.

Nutrition

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

Find it online: https://islatable.com/moist-lemon-poppy-seed-zucchini-muffins-easy-homemade-recipe-for-breakfast/