Recipe by Kimberly Blain Lindsey
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 3/4 cups
1 (8 ounce) container
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.
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.
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.
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.
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.
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.
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.
Love the flavor. I had to use vanilla yogurt from a large container so I measured in a cup and stirred in about a teaspoon of unsweetened lemon Koolaid powder. I also used yellow zucchini to keep the lovely yellow color. I only wish they had risen just a bit, they were very moist nearly custardy and oh so good. I am trying them with the addition of baking powder to see if that will be as good and puff them up a little just for the look of it. thank you for another good zucchini recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Zucchini Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 58
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.
These healthy muffins are packed with carrots, zucchini, nuts, and raisins.
These Savory Zucchini and Chard Muffins are just right for brunch or lunch.