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Moist Lemon Poppy Seed Zucchini Muffins Recipe with Easy Zesty Glaze

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These moist and tangy lemon poppy seed zucchini muffins feature a tender crumb with a zesty lemon glaze, perfect for spring and summer treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), excess moisture squeezed out
  • 2 tablespoons poppy seeds
  • For the Zesty Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly.
  2. Grate the zucchini using a box grater or food processor. Place the zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a medium bowl, whisk the sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth and fragrant.
  5. Fold the grated zucchini into the wet ingredients until evenly distributed.
  6. Add the wet mixture to the dry ingredients and fold with a spatula just until combined. Do not overmix.
  7. Spoon the batter evenly into the prepared muffin tin, filling each about two-thirds full.
  8. Bake for 20-25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few crumbs.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable to make the glaze.
  11. Drizzle the lemon glaze over the cooled muffins and let it set.

Notes

Squeeze zucchini well to avoid soggy muffins. Do not overmix batter to keep muffins tender. Use fresh lemon zest and juice for best flavor. Let muffins cool completely before glazing to prevent glaze from melting. For gluten-free, substitute flour with 1:1 gluten-free blend and add extra baking powder. For dairy-free, use coconut oil and flax eggs. Avoid opening oven door during baking to prevent collapse.

Nutrition

Keywords: lemon poppy seed muffins, zucchini muffins, lemon glaze, moist muffins, spring baking, summer treats, easy muffins

Find it online: https://sparklespoon.com/moist-lemon-poppy-seed-zucchini-muffins-recipe-with-easy-zesty-glaze/