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Easy One-Bowl Lemon Zucchini Muffins Recipe with Zesty Glaze for Perfect Moistness

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These moist and flavorful lemon zucchini muffins are made with a simple one-bowl method and topped with a zesty lemon glaze, perfect for spring and summer treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), lightly squeezed
  • Zest of 2 medium lemons
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • For the glaze:
  • 1 cup (120g) sifted powdered sugar
  • 2–3 tablespoons lemon juice
  • Optional: pinch of lemon zest or a drop of vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. Grate zucchini using a box grater and gently squeeze out excess moisture, leaving some juiciness.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
  4. Add vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice to the dry ingredients. Stir gently with a whisk or wooden spoon until just combined; batter should be lumpy but moist.
  5. Fold in the grated zucchini until evenly distributed.
  6. Portion batter evenly into muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  9. Prepare glaze by whisking powdered sugar with 2-3 tablespoons lemon juice until smooth and pourable; adjust consistency as needed.
  10. Drizzle or brush glaze over cooled muffins and let set for about 10 minutes before serving.

Notes

Do not overmix the batter to avoid dense muffins. Use fresh lemon zest and juice for best flavor. Cool muffins completely before glazing to prevent glaze from melting. Tent muffins with foil if browning too fast. Muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.

Nutrition

Keywords: lemon zucchini muffins, easy muffins, one-bowl muffins, lemon glaze, moist muffins, spring baking, summer snacks

Find it online: https://freshforkful.com/easy-one-bowl-lemon-zucchini-muffins-recipe-with-zesty-glaze-for-perfect-moistness/