Lemon Zucchini Muffins

Name: Lemon Zucchini Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 100 min
Ingredients: 1.75 cups all-purpose flour; 0.75 cup white sugar; 1 teaspoon baking powder; 0.75 teaspoon baking soda; 0.5 teaspoon salt; 1 zucchini, shredded; 1 (8 ounce) container lemon yogurt; 6 tablespoons butter, melted; 1 egg, beaten; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 0.33333334326744 cup lemon juice; 0.25 cup white sugar; 2 teaspoons lemon zest

4.5

(83)

73 Reviews

11 Photos

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 by Kimberly Blain Lindsey

Published on June 18, 2020

11

Prep Time:

15 mins

Cook Time:

25 mins

Additional Time:

1 hr

Total Time:

1 hr 40 mins

Servings:

12

Yield:

12 muffins

Jump to Nutrition Facts

Ingredients

1 ¾ cups all-purpose flour
¾ cup white sugar
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 zucchini, shredded
1 (8 ounce) container lemon yogurt
6 tablespoons butter, melted
1 egg, beaten
1 tablespoon lemon juice
1 tablespoon lemon zest
⅓ cup lemon juice
¼ cup white sugar
2 teaspoons lemon zest

Directions

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 (per serving)

210	Calories
6g	Fat
35g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 210
% Daily Value *
Total Fat 6g	8%
Saturated Fat 4g	19%
Cholesterol 31mg	10%
Sodium 278mg	12%
Total Carbohydrate 35g	13%
Dietary Fiber 1g	3%
Total Sugars 21g
Protein 4g
Vitamin C 8mg	39%
Calcium 67mg	5%
Iron 1mg	6%
Potassium 124mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.