LEMON ZUCCHINI MUFFINS
I used to love the low-fat lemon zucchini muffins at Starbucks and then they discontinued them and I was forced to come up with my own.
Provided by Kimberly Blain Lindsey
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
- Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
- Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 35.4 g, Cholesterol 31.1 mg, Fat 6.4 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 277.8 mg, Sugar 20.5 g
LEMON-POPPY SEED ZUCCHINI MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Using a vegetable peeler, remove the zest from the lemon in wide strips, being careful not to remove the white pith. Combine the lemon zest and sugar in a food processor and process until the zest is finely chopped, scraping the bowl halfway through, about 1 minute. Stir in the poppy seeds. Scoop out 3 tablespoons of the lemon-poppy seed sugar and set aside.
- Whisk the flour, baking soda, baking powder and salt in a large bowl. Whisk the remaining lemon-poppy seed sugar, the vegetable oil, buttermilk, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined. Stir in the zucchini.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Sprinkle the tops of the muffins with the reserved lemon-poppy seed sugar. Bake until the muffins are golden brown around the edges and a toothpick inserted into the center comes out clean, 23 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
MOIST LEMON/ORANGE ZUCCHINI MUFFINS
Make and share this Moist Lemon/Orange Zucchini Muffins recipe from Food.com.
Provided by Bergy
Categories Quick Breads
Time 35m
Yield 12 Muffins
Number Of Ingredients 12
Steps:
- Mix together the eggs, oil, lemon rind, lemon juice,sugar, orange juice& Zucchine Mix together the flour, baking powder, baking soda, salt& nutmeg.
- Make a well in the middle of the dry ingredients and pour in the zucchini mixture, Mix well but lightly.
- Spoon batter into muffin tins lined with paper cups or without paper cups.
- Bake in 450F oven for apprx 20 minutes.
- Enjoy.
ZUCCHINI LEMON BLUEBERRY MUFFINS
Moist and lemony with flecks of zucchini and bursts of blueberry. These summery muffins are a new seasonal favorite around here!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease or line the cups of a standard-size, 12-cup muffin tin. Set aside.
- In a large bowl, stir together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.
- Add the wet ingredients to the dry and stir until ALMOST combined. Add the lemon zest and blueberries and stir gently until incorporated and just until the dough is combined. Don't overstir or your muffins could end up being tough!
- Divide batter between muffin tins.
- Bake for about 30 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.
- Meanwhile, mix together the glaze. Into a small bowl, sift the powdered sugar. Add the lemon juice and stir with a whisk until a thick glaze forms. It should be a bit thicker than glue. (But don't worry, it will taste much better than that!)
- Remove muffins from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer muffins to a wire cookie rack placed over paper towels to catch glaze drips.
- At this point you have a couple of choices. You can drizzle on the glaze now, knowing that some of it might melt into the warm muffins rather than stay on the top. Or you can wait until they've cooled, then drizzle the glaze on so that it stays on the top. Both methods result in delicious muffins, so it's up to you!
- Allow the glaze to solidify, another few minutes.
- Devour!
LEMON GLAZED ZUCCHINI MUFFINS
Make and share this Lemon Glazed Zucchini Muffins recipe from Food.com.
Provided by chia2160
Categories Quick Breads
Time 40m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 14
Steps:
- grease a muffin tin or line with paper liners.
- preheat oven to 400f.
- combine flour, sugar, baking powder, salt, nutmeg, and zest in a large bowl.
- mix in nuts and fruit.
- combine milk, oil and eggs in a small bowl, whisking until well blended.
- pour liquid into flour mixture, stirring well.
- add zucchini, stir until moistened.
- spoon evenly into muffin cups.
- bake 20-25 minutes until toothpick inserted in center comes out clean.
- remove from pan and place on a rack.
- mix confectioners sugar and lemon juice until smooth, and drizzle over warm muffins.
More about "lemon zucchini muffins recipes"
LEMON ZUCCHINI MUFFINS - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
5/5 (6)Calories 168 per servingCategory Bread, Breakfast, Snack
- Combine dry ingredients in a medium sized mixing bowl. Add in zucchini and other wet ingredients and stir to combine. Dough will be thick. (Try not to use a mixer with muffins- they have better texture and rise higher when you mix them by hand!)
- Let sit about 5 minutes while you line the muffin tin with cupcake liners. Stir again- dough will be less thick. Scoop about 3 TBSP into each muffin liner- about 3/4 full. Bake at 350 degrees for 20 minutes.
- Let cool. Brush with lemon glaze. Eat for breakfast, lunch and dinner. Repeat process as often as you have zucchini in the house.
ZUCCHINI-LEMON MUFFINS RECIPE | MYRECIPES
From myrecipes.com
4.2/5 (19)Calories 147 per servingServings 12
- Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
- Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
ZUCCHINI LEMON MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (39)Calories 230 per servingTotal Time 35 mins
- Preheat your oven to 400°F. Grease and flour (or line with papers) a 12-well muffin pan., Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl.
- Stir in the walnuts and raisins., In a smaller bowl (or a two cup liquid measure), combine the eggs, milk and oil., Make a well in the center of the dry ingredients and add the wet ingredients., Stir just until barely combined and then gently fold in the zucchini., Spoon the batter into the pan.
- Sprinkle with sparkling white sugar, for added crunch and flavor., Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips., Remove from oven and turn out onto a cooling rack.
LEMON ZUCCHINI MUFFINS [EASY GO-TO RECIPE] | CROSBY'S
From crosbys.com
LEMON THYME ZUCCHINI MUFFINS RECIPE - LAURA IN THE …
From laurainthekitchen.com
LEMON ZUCCHINI MUFFINS - DINING WITH ALICE
From diningwithalice.com
HEALTHY LEMON ZUCCHINI MUFFINS | AMY'S HEALTHY BAKING
From amyshealthybaking.com
LEMON ZUCCHINI MUFFINS - RECIPE RUNNER
From reciperunner.com
WARM LEMON ZUCCHINI MUFFINS RECIPE - LITTLE SPICE JAR
From littlespicejar.com
LEMON SASKATOON ZUCCHINI MUFFIN - GETTYSTEWART.COM
From gettystewart.com
GLUTEN FREE ZUCCHINI LEMON MUFFINS - GFJULES
From gfjules.com
HEALTHY LEMON ZUCCHINI MUFFINS - COFFEE FIT KITCHEN
From coffeefitkitchen.com
LEMON ZUCCHINI MUFFINS RECIPE - DIY JOY
From diyjoy.com
ZUCCHINI LEMON MUFFINS (ONLY 6 MUFFINS) | KITCHEN AT HOSKINS
From kitchenathoskins.com
MEYER LEMON ZUCCHINI MUFFINS - CAROLINE'S COOKING
From carolinescooking.com
LEMON ZUCCHINI MUFFINS - MOM ON TIMEOUT
From momontimeout.com
LEMON POPPYSEED ZUCCHINI MUFFINS RECIPE - PINCH OF YUM
From pinchofyum.com
LEMON ZUCCHINI MUFFINS - LIVING ON COOKIES
From livingoncookies.com
RECIPE FOR LEMON-ZUCCHINI MUFFINS | ALMANAC.COM
From almanac.com
HEALTHY ZUCCHINI LEMON MUFFINS - THE NATURAL NURTURER
From thenaturalnurturer.com
HEALTHY LEMON ZUCCHINI MUFFINS - IFOODREAL.COM
From ifoodreal.com
LEMON-ZUCCHINI MINI MUFFINS - TEATIME MAGAZINE
From teatimemagazine.com
LEMON ZUCCHINI MUFFINS WITH LEMON GLAZE | HEALTHYGFFAMILY.COM
From healthygffamily.com
ZUCCHINI MUFFINS WITH LEMON GLAZE (SMALL BATCH RECIPE) - DESSERT …
From dessertfortwo.com
LEMON ZUCCHINI MUFFINS WITH LEMON GLAZE - THE GOLD LINING GIRL
From thegoldlininggirl.com
LEMON ZUCCHINI MUFFINS - THE COOKIN CHICKS
From thecookinchicks.com
LEMON ZUCCHINI MUFFINS RECIPE - STL COOKS
From stlcooks.com
VEGAN LEMON ZUCCHINI MUFFINS - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
LEMON-POPPY SEED ZUCCHINI MUFFINS | BETTER HOMES & GARDENS
From bhg.com
HEALTHY LEMON ZUCCHINI MUFFINS | PALEO + GLUTEN-FREE
From evolvingtable.com
LEMON ZUCCHINI MUFFINS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
LEMON ZUCCHINI MUFFINS - YOUTUBE
From youtube.com
LEMON OLIVE OIL ZUCCHINI MUFFINS - NOURISH AND FETE
From nourish-and-fete.com
ZUCCHINI MUFFINS RECIPE (WITH LEMON) | KITCHN
From thekitchn.com
LEMON AND ZUCCHINI MUFFINS - PICKLEBUMS
From picklebums.com
ZUCCHINI MUFFIN RECIPES | ALLRECIPES
From allrecipes.com
LEMON ZUCCHINI MUFFINS WITH EASY LEMON GLAZE - THE WEARY CHEF
From wearychef.com
VEGAN ZUCCHINI LEMON MUFFINS - FLUFFY AND DELICIOUS!
From plantifulheart.com
HEALTHY LEMON ZUCCHINI MUFFINS | VEGAN + GLUTEN FREE
From okonomikitchen.com
ZUCCHINI-LEMON MUFFINS | MYRECIPES
From myrecipes.com
12 LEMON ZUCCHINI MUFFINS RECIPE IDEAS - PINTEREST
From pinterest.ca
LEMON ZUCCHINI MUFFINS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love