LEMON ZUCCHINI MUFFINS
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.
Provided by Kimberly Blain Lindsey
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- 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.
- Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- 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.
- 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.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 35.4 g, Cholesterol 31.1 mg, Fat 6.4 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 277.8 mg, Sugar 20.5 g
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emmanuel mafuma
[email protected]Meh.
Uyanda Bophe
[email protected]I've tried many lemon zucchini muffin recipes, but this one is by far the best. The muffins are moist, flavorful, and have the perfect amount of sweetness.
Kevin Walker
[email protected]I made these muffins for a potluck and they were a huge hit! Everyone loved them.
Anasia Buchanan
[email protected]These muffins are a great way to use up leftover zucchini. They're also a healthier alternative to traditional muffins.
Aamir Khanx
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly good. The lemon flavor really shines through.
Rabeya Tania
[email protected]Love these muffins! They're perfect for breakfast or a snack.
Sojib Hossin
[email protected]The muffins were a bit dry, even though I followed the recipe exactly. Maybe I overbaked them?
Lunden Suree
[email protected]These muffins are so good! I've made them several times already and they're always a hit.
Shalonda Blackston
[email protected]A bit too sweet for my taste, but still enjoyable. I might try reducing the amount of sugar next time.
Achintha Nipuna
[email protected]I was skeptical about the zucchini, but it actually added a nice moistness to the muffins. The lemon glaze on top was the perfect finishing touch.
Abdushakul ally
[email protected]Easy to make and absolutely delicious. Definitely a keeper!
Uwah PaTience
[email protected]Followed the recipe to a T and the muffins turned out perfectly! I love the burst of lemon flavor in every bite.
Darlene Poblete
[email protected]These muffins were a delightful surprise! The perfect balance of tangy lemon and sweet zucchini, with a moist, tender crumb. I've already shared the recipe with friends.