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Lemon Zucchini Muffins

Lemon zucchini muffins bake into bright, tender crumb with a fine green zucchini speckle and a glossy lemon glaze that drips down the sides. Tender citrus muffins are made with grated zucchini folded into a just-combined batter, then finished with an easy lemon glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.33 cup vegetable oil
  • 0.5 cup plain yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
  • 0.75 cup powdered sugar
  • 2 tbsp fresh lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and mix batter
  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners. Set the pan aside for filling.
  2. Whisk all-purpose flour, baking powder, baking soda, and salt in a large bowl. Whisk until evenly distributed.
  3. Beat eggs, granulated sugar, vegetable oil, plain yogurt, fresh lemon juice, lemon zest, and vanilla extract in a separate bowl until smooth. The mixture should look glossy and fully combined.
  4. Add wet to dry and stir until just combined. Stop as soon as no dry streaks remain.
  5. Fold in grated zucchini. Keep folding gently so the batter stays light.
Bake and glaze
  1. Divide batter evenly among muffin cups, filling each ¾ full. Tap the tin lightly to level the tops.
  2. Bake at 350°F for 18–20 minutes until a toothpick comes out clean, do not overbake. The tops should spring back when touched.
  3. Cool completely before glazing. This helps the lemon glaze set without soaking in.
  4. Whisk powdered sugar and fresh lemon juice into a smooth glaze, then drizzle over the tops. Let it run down the sides for a dripping look.

Notes

For best texture, squeeze the grated zucchini very dry so the muffins stay tender and not wet. Store airtight at room temperature up to 2 days or refrigerate up to 4 days; freeze baked (without glaze) up to 2 months and thaw, then glaze. For a lighter option, use low-fat plain yogurt while keeping the same baking times.