Lemon Zucchini Muffins Recipe
Simple no yeast Lemon Zucchini Muffins are tender and delicious, topped with a vibrant lemon glaze! They are perfect for freezing for later.
Servings: 12
Ingredients
- 2 cups cake flour or all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 2 eggs
- 1/2 cup canola oil
- 1 1/3 cup sugar
- 2 tbsp lemon juice
- 1/2 cup buttermilk
- 1 lemon zest
- 1 cup zucchini, grated and dried
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 3 tbsp milk
Instructions
- Preheat the oven to 350°F. Add muffin liners to a muffin pan, or spray with cooking oil if you aren't using liners.
- Mix flour, salt, and baking powder in a medium bowl and set aside.
- In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, and lemon zest to this mixture and blend all together.
- Grate zucchini and wring out to remove moisture.
- Fold in zucchini until it is mixed well.
- Add the dry mixture to the wet mixture and blend all together until well combined.
- Pour batter into the lined muffin tin.
- Bake for 17-19 minutes.
- While still warm, make the glaze and dip muffin tops in the glaze. Let the glaze set up and dip again if desired.
Nutrition
Calories: 305kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 122mg | Potassium: 151mg | Fiber: 1g | Sugar: 33g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 0.4mg