Lemon Glazed Zucchini Muffins
Brighten your mornings or elevate your afternoon snack with these irresistibly moist Lemon Glazed Zucchini Muffins! Packed with freshly grated zucchini and a subtle hint of warm cinnamon, these muffins strike the perfect balance between wholesome and indulgent. A zesty lemon glaze drizzled on top adds a tangy sweetness that makes each bite pop with flavor. Made with simple ingredients like Greek yogurt and lemon zest, this recipe is as easy as it is delightful, coming together in just under 40 minutes. Whether you're looking for a unique twist on classic zucchini bread or a crowd-pleasing treat for brunch, these muffins promise to deliver freshness and flavor in every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 1.5 cups Zucchini, grated
- 2 large Eggs
- 0.5 cups Vegetable oil
- 0.5 cups Plain Greek yogurt
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate bowl, whisk together the eggs, grated zucchini, vegetable oil, Greek yogurt, lemon zest, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the muffins are cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
Once the muffins are completely cooled, drizzle the lemon glaze over the top of each muffin using a spoon or piping bag.
Allow the glaze to set for a few minutes before serving. Enjoy your Lemon Glazed Zucchini Muffins!
Nutrition Facts
Calories |
3144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 481.1 g | 175% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 281.5 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 337 mg | 26% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
