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Lemon Poppy Seed Zucchini Muffins with Tangy Glaze

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Moist and tender muffins bursting with fresh lemon zest, shredded zucchini, and crunchy poppy seeds, topped with a bright tangy lemon glaze. Perfect for brunch or a snack, these muffins combine comfort with a fresh twist.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150 grams) granulated sugar
  • ⅓ cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • ½ cup (120 grams) plain Greek yogurt
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup (about 120 grams) grated zucchini, moisture squeezed out
  • 2 tablespoons poppy seeds
  • For the Tangy Glaze:
  • 1 cup (120 grams) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • Optional: a pinch of salt or a drop of vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Shred 1 cup (120 grams) zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a large bowl, whisk sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each.
  5. Stir in Greek yogurt, lemon zest, lemon juice, and vanilla extract until fully blended.
  6. Fold shredded zucchini gently into the wet ingredients.
  7. Gradually add dry ingredients to wet ingredients, folding carefully until just combined; avoid overmixing.
  8. Spoon batter evenly into muffin cups, filling each about two-thirds full.
  9. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool muffins in the tin for 10 minutes, then transfer to a wire rack.
  11. Prepare glaze by whisking powdered sugar and lemon juice until smooth; adjust consistency if needed.
  12. Drizzle glaze over cooled muffins and let set for at least 15 minutes before serving.

Notes

Do not overmix the batter to avoid dense muffins. Squeeze out zucchini moisture thoroughly to prevent sogginess. Use fresh lemon zest and juice for best flavor. Let muffins cool completely before glazing to prevent glaze from melting off. Muffins freeze well; wrap individually for quick snacks.

Nutrition

Keywords: lemon poppy seed muffins, zucchini muffins, tangy glaze, easy muffins, healthy muffins, brunch recipe, snack recipe

Find it online: https://breezybake.com/lemon-poppy-seed-zucchini-muffins-recipe-easy-best-tangy-glaze/