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Moist Lemon Poppy Seed Zucchini Muffins with Zesty Glaze

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These moist lemon poppy seed zucchini muffins are tender, flavorful, and topped with a bright, tangy lemon glaze. Perfect for brunch, snacks, or a crowd-pleasing treat with a sneaky veggie boost.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (neutral oil like canola)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freshly grated lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups (180g) grated zucchini, squeezed lightly to remove excess moisture (about 1 medium zucchini)
  • 2 tablespoons poppy seeds
  • For the Zesty Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. Grate 1 ½ cups zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.
  3. In a medium bowl, whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, and poppy seeds.
  4. In a large bowl, beat eggs with vegetable oil, vanilla extract, lemon zest, and lemon juice until smooth and slightly frothy.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  6. Fold in the grated zucchini until evenly dispersed.
  7. Scoop batter into muffin cups about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool muffins in the tin for 10 minutes, then transfer to a cooling rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, and lemon zest for the glaze until pourable but not too runny.
  11. Drizzle the glaze over the cooled muffins and let it set before serving.

Notes

Drain zucchini well to avoid soggy muffins. Do not overmix batter to keep muffins tender. Use room temperature eggs for better mixing. Let muffins cool completely before glazing to prevent glaze from melting off. If muffins brown too quickly, tent with foil and continue baking. For gluten-free, substitute flour with 1-to-1 gluten-free baking mix. Vegan option: replace eggs with flax eggs and use plant-based oil.

Nutrition

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

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