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Moist Lemon Poppy Seed Zucchini Muffins with Cream Cheese Glaze

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These moist and flavorful lemon poppy seed zucchini muffins are perfect for breakfast or a snack, featuring a bright lemon zing, subtle crunch from poppy seeds, and a tangy cream cheese glaze.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 tablespoons poppy seeds
  • 1 1/2 cups (about 150g) shredded fresh zucchini
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120g) plain Greek yogurt
  • Zest of 1 large lemon
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the cream cheese glaze:
  • 4 ounces (115g) softened cream cheese
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat the oven to 350°F (175°C) and grease your muffin tin or line it with paper liners.
  2. Wash and dry about 1 ½ cups (about 150g) of zucchini, then shred it using the large holes of a box grater. Do not squeeze out the moisture.
  3. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup (200g) granulated sugar, and 2 tablespoons poppy seeds.
  4. In a separate bowl, whisk 2 large eggs, ½ cup (120ml) vegetable oil, ½ cup (120g) plain Greek yogurt, the zest of 1 large lemon, ¼ cup (60ml) fresh lemon juice, and 1 teaspoon vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
  6. Fold in the shredded zucchini carefully, distributing it evenly.
  7. Spoon batter into prepared muffin cups, filling about ¾ full (about 2 tablespoons of batter per muffin).
  8. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean and tops are lightly golden. Start checking at 20 minutes.
  9. Remove muffins from the pan after 5 minutes and transfer to a wire rack to cool completely.
  10. Prepare cream cheese glaze by beating together 4 ounces (115g) softened cream cheese, 1 cup (120g) powdered sugar, 1 teaspoon vanilla extract, and 1-2 tablespoons milk until smooth. Adjust milk to reach a pourable consistency.
  11. Once muffins are cool, drizzle the glaze evenly over each muffin. Let the glaze set for 10-15 minutes before serving.

Notes

Do not squeeze out the moisture from shredded zucchini to keep muffins moist. Use room temperature eggs and yogurt for even mixing. Avoid overmixing batter to prevent tough muffins. Cool muffins completely before glazing to prevent glaze from melting. Use an oven thermometer if your oven runs hot to avoid burnt tops.

Nutrition

Keywords: lemon muffins, zucchini muffins, poppy seed muffins, cream cheese glaze, breakfast muffins, moist muffins, healthy muffins

Find it online: https://rowanrecipes.com/moist-lemon-poppy-seed-zucchini-muffins-recipe-with-cream-cheese-glaze-perfect-for-breakfast/