Lemon Poppy Seed Zucchini Muffins

lemon zucchini muffins on marble counter

Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins are a delicious and easy lemon muffin that is paired with shredded zucchini. The perfect zucchini recipe for summer. These lemon zucchini muffins are a must.

Course Desserts

Cuisine American

Keyword lemon poppy seed zucchini muffins, lemon zucchini muffins, zucchini muffins

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 226kcal

Author Kelsey

Equipment

Ingredients

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup sour cream
2 tablespoons lemon juice (1 large lemon)
zest of one lemon
1 teaspoon vanilla extract
1 cup zucchini, shredded

Instructions

Preheat the oven to 350 degrees. Then place muffin liners in your muffin tin and set it aside.
Grate your zucchini and place it in between paper towels and let it sit while you are mixing up your muffin batter.
Next in a large bowl add your granulated sugar, oil, lemon juice and zest. Mix on low to medium speed for 1-2 minutes.
Next add in the sour cream, vanilla, eggs, poppy seeds, salt, baking powder, and baking soda. Mix to combine.
Then you will add in the flour, a little at a time. Mix until it is combined.
Now you will squeeze your zucchini in between the paper towels to remove some of the liquid. Then fold in the zucchini to the batter.
Pour the lemon poppy seed batter into the muffin tin to about 3/4th the way full.
Bake 18-23 minutes or until the muffins are cooked through. Then allow the muffins to cool a bit.

Nutrition