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Lemon Zucchini Muffins

Rated as 4.51 out of 5 Stars
9

"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."
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Ingredients

1 h 40 m servings 210
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 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.
  3. Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  4. 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.
  5. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 210 calories; 6.4 35.4 3.7 31 278 Full nutrition

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Reviews

Read all reviews 69
  1. 75 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a solid recipe that produces nice moist not too sweet muffins. I would not normally grate and then measure the zucchini but I did this time. I grated one average sized zucchini and it c...

Most helpful critical review

Sorry, but this recipe is bad. #1 it doesn't tell you how much zuchinni to add. They come in various sizes. I followed the recipe to a T, Measurements are vital. Maybe 1/2 C. would have been...

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This is a solid recipe that produces nice moist not too sweet muffins. I would not normally grate and then measure the zucchini but I did this time. I grated one average sized zucchini and it c...

I made these to take on a roadtrip and they are wonderful. I used 3 T. butter and 3 T. oil instead of all butter and they turned out fine. Great way to use all that zucchini. Seems like most rec...

Excellent way to use up all that zucchini from the garden. I used two cups of grated zucchini and followed the recipe as written. These are super moist and a nice change from regular zucchini...

I made these muffins as the recipe called and they were great. The second time I made them I made a quite a few substitutions to make them sugar-free. 6 tbsp of plain goat yoghurt (instead of le...

Sorry, but this recipe is bad. #1 it doesn't tell you how much zuchinni to add. They come in various sizes. I followed the recipe to a T, Measurements are vital. Maybe 1/2 C. would have been...

Excellent recipe. The only change I made was to add an extra teaspoon of baking powder to make them puff up a little more. I also left out the glaze and they were amazing.

Love the flavor. I had to use vanilla yogurt from a large container so I measured in a cup and stirred in about a teaspoon of unsweetened lemon Koolaid powder. I also used yellow zucchini to k...

I think these are my new favorite muffins!!! I had a ton of shredded zucchini in the freezer from last years garden and needed to use it up to make room for this years. So it looks like i'll be ...

I LOVE this recipe. I have made it several times. I do cook the glaze a little bit longer and it makes a beautiful shiny top on the muffins. One time I added blackberries, another time I adde...