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.