Description
Zesty lemon courgette muffins combine garden-fresh flavors with sweet bakery magic. Moist crumb and bright citrus notes make these treats perfect for morning coffee or afternoon snack breaks.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1 cup (200g) grated courgette (zucchini), excess moisture squeezed out
- ½ cup (120ml) honey, maple syrup, or granulated sugar
- ½ cup (120ml) plain yogurt or milk (dairy-free options work too)
Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour (or whole wheat for extra fiber)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon poppy seeds (optional, for texture)
Liquid and Flavor Ingredients:
- ⅓ cup (80ml) vegetable oil or melted coconut oil
- 1 tablespoon lemon zest (about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Optional Lemon Glaze:
- ½ cup (60g) powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin by lining it with paper cups or applying a light coating of cooking spray.
- Combine the dry ingredients – flour, baking powder, baking soda, and salt – in a large mixing bowl, whisking thoroughly to ensure even distribution.
- In a separate bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy, using an electric mixer or vigorous hand whisking.
- Introduce the eggs one at a time to the butter-sugar mixture, blending completely after each addition to create a smooth consistency.
- Grate the fresh courgette and zest the lemon, then fold these ingredients into the wet mixture, ensuring they are evenly incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined – take care not to overmix, which can result in dense muffins.
- Optional step: Fold in chopped nuts or white chocolate chips for additional texture and flavor complexity.
- Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Optional finishing touch: Dust with powdered sugar or drizzle with a light lemon glaze before serving.
Notes
- Swap all-purpose flour with whole wheat or gluten-free blend for different dietary needs.
- Grate zucchini finely and squeeze out excess moisture to prevent soggy muffins.
- Add nuts or seeds like almonds or chia for extra crunch and nutritional boost.
- Reduce sugar by using applesauce or Greek yogurt to maintain moisture while cutting calories.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 182
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 37mg