Can I Make Lemon Zucchini Muffins Without the Glaze?

Yes. Lemon Zucchini Muffins are flavorful enough to enjoy without the glaze because fresh lemon juice and lemon zest are already incorporated into the batter. Leaving off the glaze creates a less-sweet muffin that works particularly well for breakfast or an everyday snack. If you still want a decorative finish, sprinkle a little powdered sugar over the completely cooled muffins before serving.

Can I Freeze Lemon Zucchini Muffins?

Yes, these muffins freeze very well. Allow the Lemon Zucchini Muffins to cool completely, then place the unglazed muffins in a freezer-safe bag or airtight container. They can be frozen for up to 3 months. Thaw the muffins at room temperature before serving. For the freshest presentation, prepare and add the lemon glaze after the muffins have completely thawed.

Why Are My Lemon Zucchini Muffins Too Wet?

Excess moisture from the zucchini can make the centers overly wet. After grating the zucchini, place it on a double layer of paper towels and allow some of the extra liquid to drain away. However, avoid squeezing it completely dry because some moisture helps create the recipe's tender crumb. Also make sure the Lemon Zucchini Muffins bake until the edges are lightly golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Easy Lemon Zucchini Muffins with Lemon Glaze

Name: Lemon Zucchini Muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon kosher salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 cup plain Greek yogurt or sour cream; 2 tablespoons fresh lemon juice; 8 tablespoons unsalted butter, softened; 1 cup granulated sugar; 4 teaspoons fresh lemon zest; 3 large eggs, room temperature; 1 cup grated zucchini, lightly drained; 3/4 cup powdered sugar; 1 1/2 to 2 tablespoons fresh lemon juice for the glaze

Description

These Lemon Zucchini Muffins are light, fluffy, and incredibly moist thanks to fresh grated zucchini. Bright lemon juice and zest add fresh citrus flavor, while a simple lemon glaze gives each muffin a sweet and tangy finish. Perfect for breakfast, brunch, snacks, or dessert.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup plain Greek yogurt or sour cream
2 tablespoons fresh lemon juice
8 tablespoons unsalted butter, softened
1 cup granulated sugar
4 teaspoons fresh lemon zest
3 large eggs, room temperature
1 cup grated zucchini, lightly drained
3/4 cup powdered sugar
1 1/2 to 2 tablespoons fresh lemon juice for the glaze

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Instructions

Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper or silicone liners.
Place the grated zucchini on a double layer of paper towels and allow it to lightly drain while preparing the batter.
In a medium bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda.
In a small bowl, whisk together the Greek yogurt and 2 tablespoons of fresh lemon juice until smooth.
Using a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium speed for 3 to 5 minutes, or until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add one-third of the flour mixture, followed by half of the yogurt mixture. Repeat, then finish with the remaining flour mixture. Mix only until combined and avoid overmixing.
Gently fold the lightly drained grated zucchini into the batter until evenly distributed.
Divide the batter evenly among the 12 prepared muffin cups and smooth the tops.
Bake for 22 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
To make the glaze, stir together the powdered sugar and 1 1/2 to 2 tablespoons fresh lemon juice until thick but easy to spread or drizzle.
Spread or drizzle the lemon glaze over the completely cooled muffins before serving.

Notes

Use room-temperature butter, eggs, and Greek yogurt for easier mixing and a more even batter.
Lightly drain the zucchini rather than squeezing it completely dry so the muffins remain moist.
Do not overmix the batter after adding the flour, as this can make the muffins dense or tough.
Allow the muffins to cool completely before adding the glaze so it stays on top instead of melting into the muffins.
For mini muffins, divide the batter among mini muffin cups and bake for approximately 12 to 15 minutes at 350°F.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze completely cooled, unglazed muffins in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before glazing.
Blueberries, poppy seeds, chopped walnuts, almonds, or white chocolate chips can be added for variation.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 265
Sugar: 27g
Sodium: 155mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0.3g
Carbohydrates: 41g
Fiber: 1g
Protein: 5g
Cholesterol: 67mg