Description
These Lemon Poppyseed Zucchini Muffins are a delightful blend of citrusy flavors, nutty poppy seeds, and moist zucchini. Perfect for a wholesome breakfast or a quick snack, these muffins are a must-try for any lemon lover.
Ingredients
Scale
Dry Ingredients:
- 1½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- 2 tablespoons lemon zest
Wet Ingredients:
- 2 large eggs
- ½ cup vegetable oil
- ⅓ cup honey or maple syrup
- ⅓ cup granulated sugar
- ½ cup plain Greek yogurt
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1½ cups finely grated zucchini (squeezed dry)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin.
- Mix dry ingredients: In a bowl, combine flours, baking powder, baking soda, salt, poppy seeds, and lemon zest.
- Whisk wet ingredients: In another bowl, mix eggs, oil, honey/maple syrup, sugar, yogurt, lemon juice, and vanilla.
- Combine ingredients: Stir wet mixture into dry ingredients, then fold in grated zucchini.
- Bake: Fill muffin cups, bake for 18–22 minutes until done.
- Cool: Let muffins cool before serving.
Notes
- You can swap whole wheat flour for more all-purpose flour.
- Enhance lemon flavor with a lemon glaze.
- Muffins freeze well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
