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I absolutely love lemon treats, and I also love zucchini – so putting them together in these muffins is a double win! These fluffy muffins combine both lemon and zucchini for a wonderful treat.
To begin, preheat your oven to 350 degrees. Line a standard muffin tin with papers, and set aside.
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In a bowl, combine 2 cups of flour, 2 teaspoons of Baking Powder and half a teaspoon of salt.
Give those a stir and set it aside.
Now take a small zucchini (about 6 ounces), wash it and trim off the ends.
Grate it. This should be about 1 1/4 cup.
Next zest an entire lemon. (You’re not done with the lemon.)
In a mixing bowl, whisk together 2 eggs.
And add in 2/3 cup of sugar…
Half a cup of extra virgin Olive Oil
Half a cup of Buttermilk.
and 2 tablespoons of Lemon Juice from your lemon.
Mix those well, and then stir in the zucchini and lemon zest. Then add in the dry mixture.
Stir until just combined.
Scoop the batter into the cups. This actually made 15 muffins total.
Bake 16-18 minutes, or until they test done in the center with a toothpick. These muffins do not get brown on top.
Carefully remove them from the pan and allow them to cool on a rack.
When they are cooled, whisk together 1 cup of powdered sugar and 2 tablespoons of Lemon juice.
Spoon some of the glaze onto each muffin, spreading it around with the back of the spoon.
Mmmmmmmm…
Enjoy!
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
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Lemon & Zucchini Muffins
Constance Smith – Cosmopolitan Cornbread
These fluffy muffins combine both lemon and zucchini for a wonderful treat.
Be the First to Rate This!
Prep Time 15 minutes
Total Time 15 minutes
Servings 12
Calories 257 kcal
- 2 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 zucchini, about 6 ounces
- 1 Tb fresh lemon zest
- 2 eggs
- 2/3 c sugar
- 1/2 c extra virgin olive oil
- 1/2 c buttermilk
- 1/4 c lemon juice, divided
- 1 c powdered sugar
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To start, preheat your oven to 350 degrees. Line a standard muffin tin with papers, and set aside.
-
In a bowl, combine flour, Baking Powder and salt.
-
Give those a stir and set it aside.
-
Now take your zucchini – wash it and trim off the ends Then grate it.
-
Next zest your lemon. (You’re not done with the lemon.)
-
In a mixing bowl, whisk together the eggs.
-
And add in the sugar, extra virgin Olive Oil, Buttermilk, and 2 tablespoons of Lemon Juice from your lemon.
-
Mix those well, and then stir in the zucchini and lemon zest. Then add in the dry mixture.
-
Stir until just combined.
-
Scoop the batter into the cups. This actually made 15 muffins total.
-
Bake 16-18 minutes, or until they test done in the center with a toothpick. These muffins do not get brown on top.
-
Carefully remove them from the pan and allow them to cool on a rack.
-
When they are cooled, whisk together the powdered sugar and remaining 2 tablespoons of Lemon juice.
-
Spoon some of the glaze onto each muffin, spreading it around with the back of the spoon.
-
Enjoy!
Serving: 1cCalories: 257kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 31mgSodium: 212mgFiber: 1gSugar: 22g
Nutritional information is auto-generated and the accuracy is not guaranteed.
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