Lemon Zucchini Muffins Recipe - Allrecipes.com
Lemon Zucchini Muffins Recipe
  • READY IN ABOUT hrs

Lemon Zucchini Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  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.
  3. Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
May 30, 2012

This is a solid recipe that produces nice moist not too sweet muffins. I would not normally grate and then measure the zucchini but I did this time. I grated one average sized zucchini and it came to a bit less than 2 cups. My container of lemon yogurt was only 6 oz so I added another 2 oz of plain greek yogurt. I will try making these next time using applesauce and oil beaten with the egg instead of the butter. I am glad I made these. Thanks for a nice easy recipe. UPDATE: I meant to say that these don't rise really high so don't be afraid to fill your muffin cups - there was some batter left over after making 12 regular muffins.

 
Most Helpful Critical Review
Sep 06, 2012

Sorry, but this recipe is bad. #1 it doesn't tell you how much zuchinni to add. They come in various sizes. I followed the recipe to a T, Measurements are vital. Maybe 1/2 C. would have been alright.

 

36 Ratings

Aug 14, 2012

Excellent way to use up all that zucchini from the garden. I used two cups of grated zucchini and followed the recipe as written. These are super moist and a nice change from regular zucchini bread.

 
Jul 12, 2012

I made these to take on a roadtrip and they are wonderful. I used 3 T. butter and 3 T. oil instead of all butter and they turned out fine. Great way to use all that zucchini. Seems like most recipes for baked goods call for 2 cups zucchini so I've been shredding it and wringing the moisture out in a clean dishcloth, then freezing in 2 cup portions.

 
Jul 04, 2012

I made these muffins as the recipe called and they were great. The second time I made them I made a quite a few substitutions to make them sugar-free. 6 tbsp of plain goat yoghurt (instead of lemon yoghurt), 2 tbsp of lemon juice, 6 tbsp apple sauce and 1/8 cup of oil (instead of butter), 1/4 cup of honey (instead of sugar) and 2 tbsp of lemon rind. Baked at 365F for 20 min. I also skipped the glaze to keep them sugar-free. They browed easily but I found the middle to be a bit too wet. Next I will try reducing yoghurt and apple sauce to 5 tbsp each and baking at 350F for 35 min.

 
Aug 06, 2012

Excellent recipe. The only change I made was to add an extra teaspoon of baking powder to make them puff up a little more. I also left out the glaze and they were amazing.

 
Jun 30, 2012

I love this muffin. I love both zuchinni and lemon and this is a wonderful summer brunch muffin. A great way to get my family to eat more vegetables.

 
Aug 04, 2012

I think these are my new favorite muffins!!! I had a ton of shredded zucchini in the freezer from last years garden and needed to use it up to make room for this years. So it looks like i'll be making this recipe a few more times. My changes were whole wheat flour instead of ap, organic cane sugar instead of white, and instead of butter i used 5 tablespoons of my homemade applesauce and 1/8 cup of flaxseed oil. I also didn't bother with the glaze and they were great!!!

 

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Nutrition

  • Calories
  • 210 kcal
  • 10%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 278 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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