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
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!
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