Moist Lemon Orange Zucchini Muffins
Brighten your mornings with these moist lemon orange zucchini muffins—a harmonious blend of zesty citrus, tender zucchini, and just the right touch of sweetness. Packed with fresh lemon and orange juice and zest, these muffins deliver an irresistible burst of flavor while the Greek yogurt and shredded zucchini keep them ultra-moist and fluffy. Perfectly balanced and easy to make, they shine with a vibrant citrus glaze drizzled overtop for extra flair, making them a delightful treat for brunch, afternoon snacks, or dessert. Ready in under an hour, this 12-serving recipe brings wholesome ingredients and gourmet appeal to your kitchen, offering an indulgence that feels light and refreshing with every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cups Granulated sugar
- 0.5 cups Vegetable oil
- 0.5 cups Greek yogurt (plain or vanilla)
- 2 Large eggs
- 2 tablespoons Lemon juice
- 1 tablespoons Lemon zest
- 2 tablespoons Orange juice
- 1 tablespoons Orange zest
- 1.5 teaspoons Vanilla extract
- 1.5 cups Shredded zucchini (squeezed to remove excess moisture)
- 0.75 cups Powdered sugar (optional, for glaze)
- 1 tablespoons Lemon juice (optional, for glaze)
- 1 tablespoons Orange juice (optional, for glaze)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk the granulated sugar, vegetable oil, and Greek yogurt until smooth and well-combined.
Add the eggs to the wet mixture, one at a time, beating well after each addition.
Stir in the lemon juice, lemon zest, orange juice, orange zest, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Fold in the shredded zucchini until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Optional: To make the citrus glaze, whisk together the powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon orange juice until smooth. Drizzle over the cooled muffins for an extra burst of citrus flavor.
Enjoy your Moist Lemon Orange Zucchini Muffins with your favorite cup of tea or coffee!
Nutrition Facts
Calories |
3265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 512.8 g | 186% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 312.5 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 271 mg | 21% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1721 mg | 37% | |
*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.
