pinchofyum.com
Lemon Poppyseed Zucchini Muffins
Share
Email
Prep Time
15m
Cook Time
15m
Total Time
30m
This recipe for Lemon Poppyseed Zucchini Muffins combines the freshness of zucchini and lemon zest with the sweetness of brown sugar and the crunch of poppy seeds. Made with simple ingredients like olive oil, eggs, and vanilla, these muffins are a delightful and flavorful treat for any occasion.
Ingredients
Servings:
9
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Preheat the oven to 350 degrees. Grease a muffin tin (for 9 standard size muffins).
2
After grating, give the zucchini a quick squeeze by hand over the sink to get rid of excess water. Set aside.
3
In a mixing bowl, whisk the sugar, olive oil, lemon zest, vanilla, and egg.
4
Stir in the flour, salt, baking powder, and baking soda. Then stir in the poppy seeds and zucchini.
5
Divide batter into muffin tin (I usually get 9 muffins). Bake for 15 minutes or until the tops spring back when pressed. Yum!
Notes
Weirdo alert here, but I like these best when stored in the fridge! They get almost a little dense and they stay super moist.
You can also make a more dense version of these by omitting the baking soda. You’ll need to bake those a little longer – closer to 20 minutes. They won’t get the puffy tops, but they’ll be super dense and moist thanks to all that olive oil and zucchini packed in each bite!
You can also make a more dense version of these by omitting the baking soda. You’ll need to bake those a little longer – closer to 20 minutes. They won’t get the puffy tops, but they’ll be super dense and moist thanks to all that olive oil and zucchini packed in each bite!
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories355kcal17%
-
Fat16g0%
-
Saturated Fat2g0%
-
Carbohydrates49g2%
-
Fiber0g0%
-
Sugar30g1%
-
Protein3g0%
-
Cholesterol20mg1%
-
Sodium165mg8%
Percent Daily Values are based on a 2,000 calorie diet.