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Moist Lemon Zucchini Muffins Recipe with Easy Poppy Seed Glaze

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These moist lemon zucchini muffins are brightened with fresh lemon zest and juice, and finished with a subtle poppy seed glaze. Perfect for spring and summer, they offer a tender crumb with a gentle citrus flavor and a delightful texture contrast from the glaze.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups (150g) shredded zucchini, squeezed dry
  • For the Poppy Seed Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk (dairy or plant-based)
  • 1 teaspoon poppy seeds

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly.
  2. Shred about 1 ½ cups (150g) of zucchini using a grater or food processor. Wrap the shreds in a clean towel and squeeze firmly to remove excess water.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
  4. In a separate bowl, whisk granulated sugar and eggs until pale and slightly thickened. Add vegetable oil, vanilla extract, lemon zest, and lemon juice. Stir until combined.
  5. Pour the wet mixture into the dry ingredients bowl. Gently fold until just combined, then fold in the shredded zucchini. Do not overmix.
  6. Spoon the batter evenly into the prepared muffin tin, filling each about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the poppy seed glaze by whisking powdered sugar, lemon juice, milk, and poppy seeds until smooth and slightly runny.
  10. Once muffins are cooled, drizzle the glaze over each muffin. Let the glaze set before serving.

Notes

Squeeze shredded zucchini well to avoid soggy muffins. Fold batter gently to prevent toughness. Use an oven thermometer for consistent baking temperature. Glaze can be made ahead and refrigerated for up to 2 days. For dairy-free glaze, substitute milk with almond or oat milk. For vegan version, use flax eggs and replace sugar with maple syrup in glaze.

Nutrition

Keywords: lemon zucchini muffins, poppy seed glaze, moist muffins, spring baking, easy muffins, zucchini recipe, lemon dessert

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