Springtime Lemon Zucchini Muffins
Delightful and moist muffins bursting with lemon flavor and fresh zucchini, perfect for springtime brunch or a quick snack.
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Ingredients
Yields 12 muffins
- (1 cup) all-purpose flour
- (1 cup) grated zucchini
- (1/2 cups) granulated sugar
- (1/4 cups) brown sugar
- (1/2 teaspoons) baking powder
- (1/2 teaspoons) baking soda
- (1/4 teaspoons) salt
- (1/2 teaspoons) ground cinnamon
- (1/4 cups) vegetable oil
- (1) large egg
- (1 teaspoon) vanilla extract
- (1 tablespoon) lemon zest
- (2 tablespoons) lemon juice
- (1/4 cups) chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175 °C) and line a muffin tin with paper liners.
- 2
In a large mixing bowl, combine 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon.
- 3
In another bowl, whisk together 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 tablespoons lemon juice until smooth.
- 4
Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.
- 5
Fold in 1 cup grated zucchini and 1/4 cup chopped walnuts if using, until evenly distributed.
- 6
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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