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Moist Lemon Poppy Seed Zucchini Muffins Recipe Easy Homemade Glaze

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These moist lemon poppy seed zucchini muffins are tender, flavorful, and topped with a simple lemon glaze. Perfect for breakfast, snacks, or brunch, they combine fresh zucchini moisture with bright lemon and crunchy poppy seeds.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt
  • 1½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 3 tablespoons lemon juice
  • 2 tablespoons poppy seeds
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or oil.
  2. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
  4. In another bowl, beat the melted butter with granulated sugar until smooth and slightly fluffy.
  5. Beat in the eggs one at a time, then fold in the Greek yogurt.
  6. Stir in the lemon zest and lemon juice.
  7. Gradually fold the dry ingredients into the wet mixture using a spatula. Stop as soon as the flour disappears to avoid overmixing.
  8. Gently fold the grated zucchini into the batter until evenly distributed.
  9. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
  10. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Let the muffins rest in the tin for 5 minutes, then transfer to a cooling rack.
  12. Prepare the glaze by whisking powdered sugar with lemon juice until smooth and pourable. Adjust consistency if needed.
  13. Once muffins are cool, drizzle the lemon glaze over each muffin and sprinkle with extra lemon zest if desired.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Use fresh lemon zest and juice for best flavor. Do not overmix batter to keep muffins tender. Check muffins starting at 18 minutes to avoid overbaking. Glaze muffins only after they have cooled to prevent melting and running.

Nutrition

Keywords: lemon poppy seed muffins, zucchini muffins, lemon glaze, moist muffins, easy muffin recipe, healthy muffins, breakfast muffins

Find it online: https://realityeats.com/moist-lemon-poppy-seed-zucchini-muffins-recipe-easy-homemade-glaze/