Rating: 4.5 stars
82 Ratings
  • 5 star values: 56
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2

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.

Recipe Summary

cook:
25 mins
additional:
1 hr
total:
1 hr 40 mins
prep:
15 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

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  • 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

210 calories; protein 3.7g; carbohydrates 35.4g; fat 6.4g; cholesterol 31.1mg; sodium 277.8mg. Full Nutrition
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