Lemon Zucchini Muffins
Ingredients:
For the Muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions:
Preheat the Oven:
1. Preheat your oven to 350°F (175°C).
2. Line a muffin tin with paper liners or grease it with cooking spray.
Prepare the Dry Ingredients:
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Make the Muffin Batter:
4. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
5. Add the eggs, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the grated zucchini until evenly distributed.
Bake the Muffins:
8. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Lemon Glaze (optional):
11. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
Glaze and Serve:
12. Drizzle the lemon glaze over the cooled muffins if desired.
13. Enjoy these delicious Lemon Zucchini Muffins as a delightful breakfast or snack! These muffins are a great way to use up zucchini while enjoying a burst of lemon flavor!
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