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Lemon Courgette Muffins

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American, British-inspired

Description

These soft, fluffy muffins are bursting with bright lemon flavor and made extra moist with grated courgette (zucchini). They’re perfect for a healthy snack, breakfast, or even dessert—no one will guess there’s a veggie hiding inside!

Ingredients

Units Scale
  • 1 1/2 cups (190g) all-purpose flour (or whole wheat for extra fiber)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon poppy seeds (optional, for texture)
  • 1 cup (200g) grated courgette (zucchini), excess moisture squeezed out
  • 1/3 cup (80ml) vegetable oil or melted coconut oil
  • 1/2 cup (120ml) honey, maple syrup, or granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest (about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) plain yogurt or milk (dairy-free options work too)

Optional lemon glaze:

  • 1/2 cup (60g) powdered sugar
  • 1–2 tablespoons fresh lemon juice

Instructions

1. Preheat the oven

  • Set your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.

2. Mix dry ingredients

  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds (if using).

3. Prepare wet ingredients

  • In a large bowl, combine oil, honey (or sugar), eggs, lemon zest, lemon juice, vanilla extract, and yogurt.
  • Whisk until smooth and well combined.

4. Combine the batter

  • Fold the grated courgette into the wet mixture.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined (don’t overmix to keep the muffins fluffy).

5. Bake

  • Divide the batter evenly among the muffin cups.
  • Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

6. Cool and glaze

  • Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
  • If glazing, mix powdered sugar with lemon juice and drizzle over cooled muffins.

Notes

  • Swap courgette for carrots for a variation.
  • Add chopped nuts (like walnuts or pecans) for extra crunch.
  • Store in an airtight container for up to 4 days or freeze for up to 3 months.

Find it online: https://recipe.ukfinda.com/lemon-courgette-muffins.htm