Go Back
Print

Lemon Zucchini Muffins with Lemon Glaze

Moist, sweet, and fluffy Lemon Zucchini Muffins with Lemon Glaze, almost like cupcakes! These are super soft and light, and bursting with zesty lemon, a unique spin on classic zucchini baked goods!
Course Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 18 muffins
Author Sarah @ The Gold Lining Girl

Ingredients

For Lemon Zucchini Muffins:

  • 3 eggs
  • 1/2 c. plain Greek yogurt or light sour cream
  • 2/3 c. canola or vegetable oil
  • 1 tsp. vanilla
  • 1 tsp. lemon extract optional
  • 2 c. grated zucchini
  • 2 c. sugar
  • zest of 2 lemons
  • 3 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda

For Lemon Glaze:

  • 3 c. powdered sugar
  • 3 tbsp. butter melted
  • zest of 2 lemons
  • juice of 1 lemon

Instructions

For Lemon Zucchini Muffins:

  1. In a large bowl, whisk together eggs, Greek yogurt, oil, vanilla, lemon extract, grated zucchini, sugar, and lemon zest.
  2. In a medium bowl, combine flour, salt, and baking soda.
  3. Add the dry ingredients to the wet ingredients, and mix until just combined. Don't overmix - a few lumps are okay.
  4. Place paper liners in each of 18 regular-sized muffin cups.
  5. Divide batter among muffin cups, filling them about 3/4 full.
  6. Bake at 350 degrees for 22-25 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean. The tops will also appear 'set'.
  7. Remove to wire racks to cool completely.
  8. Meanwhile, prepare glaze.

For Lemon Glaze:

  1. In a medium bowl, whisk together powdered sugar, butter, lemon juice, and lemon zest, until smooth.
  2. Drizzle over cooled muffins.