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!
Servings 18 muffins
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:
- In a large bowl, whisk together eggs, Greek yogurt, oil, vanilla, lemon extract, grated zucchini, sugar, and lemon zest.
- In a medium bowl, combine flour, salt, and baking soda.
- Add the dry ingredients to the wet ingredients, and mix until just combined. Don't overmix - a few lumps are okay.
- Place paper liners in each of 18 regular-sized muffin cups.
- Divide batter among muffin cups, filling them about 3/4 full.
- 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'.
- Remove to wire racks to cool completely.
- Meanwhile, prepare glaze.
For Lemon Glaze:
- In a medium bowl, whisk together powdered sugar, butter, lemon juice, and lemon zest, until smooth.
- Drizzle over cooled muffins.