Lemon and zucchini muffins

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Lemon zucchini muffins are the perfect use for your fresh zucchini garden! Healthy and tender with just the right amount of bright lemon flavor. Top them with honey butter for a tasty weekend breakfast!

If you planted zucchini in your garden this year, this is the time when you start to have a surplus. My zucchini plant has been strange this year. Instead of having zucchini that are long, all of mine have become short and fat. I can't understand what's going on, but at least they still taste good.

The first zucchini I chose I ended up using in these lemon zucchini muffins. He was one of those sneaky ones who hides under a leaf and misses him. I had reviewed it a couple of days before and it was still too small to choose from. Then when I went out two days later to water the garden, it was ten times bigger! Not only was it used on these cupcakes, but I also used the rest and did this Mediterranean zucchini, tomato and feta cheese salad.

There are many zucchini recipes floating around this time of year, especially those for baked goods. I'm always tempted to go the dessert route and make Zucchini Brownies, Chocolate Chip Oatmeal Zucchini Cookies or a Zucchini Bundt Cake. However, I know that I have very little self-control when dessert is in our home. To save myself I went with these lemon zucchini muffins.

When it comes to baking cupcakes, I almost always have leftovers. When there are only two people in the house, 12 muffins consume a lot in one day. Unfortunately, muffins are one of those baked goods that I don't like when they have a day. They tend to dry quickly and put a sticky top on them. My solution is to freeze them so they retain their moisture and work well for a quick snack or breakfast.

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The best way to freeze muffins

  1. Once the cupcakes come out of the oven, cool them completely on a wire cooling rack. Doing this helps the cupcakes freeze faster and stay cooler in the process.
  2. Wrap each bun individually in plastic wrap. This will help keep the air off the surface of the cupcakes and prevent the freezer from burning.
  3. Place the muffins in an airtight container. Freezer bags, plastic or glass containers that are safe to use in the freezer Be sure to remove all excess air if you use a freezer bag.
  4. Store the cupcakes in a freezer area that is near the bottom or the back and has a more constant temperature. This will minimize the amount of defrosting and freezing that can occur each time the freezer is opened.

A little more about these lemon zucchini muffins. They are sweetened with maple syrup instead of cane sugar. I tend to sweeten most of my buns and quick breads with liquid sweeteners like maple syrup or honey. I love using a natural sweetener because of the flavor and I tend not to need as much.

Can I use honey instead of maple syrup?

Yes. You can use maple syrup, honey, or a combination of both. If you choose to use honey, be aware that it tends to brown / caramelize faster than cane sugar due to the higher sugar content and may burn if you are not paying attention. You can avoid this by lowering the oven temperature and checking them frequently. I suggest lowering the oven temperature by 25 ° F.

The final component that is optional, but I recommend that it be made is the honey butter spread on these hot rolls. Honey and lemon are made for each other, so it only makes sense to mix a little with the butter. These cupcakes will be a delicious addition to your next breakfast or weekend brunch!

More cupcake recipes

Zucchini muffins with chocolate pieces

Quinoa and Peach Muffins

Strawberry mini muffins with lemon frosting

Lemon and zucchini muffins

Performance: 12 cupcakes

Preparation time: 15 minutes

Time to cook: 15 minutes

Total time: 30 minutes

Ingredients

  • 1 cup of wholemeal puff pastry

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon of kosher salt

  • 1/2 teaspoon of cinnamon

  • 1 teaspoon of baking powder

  • 1/2 teaspoon of baking soda

  • 1/2 cup maple syrup, or honey, or a combination of both (see note above regarding honey)

  • 1/4 cup olive oil

  • 2 eggs

  • 1 1/2 tablespoons lemon zest

  • 2 tablespoons of lemon juice

  • 1 teaspoon of vanilla extract or vanilla paste

  • 1/4 cup milk of choice

  • 1 1/2 cups of zucchini grated, if there is a lot of liquid squeeze with your hands or a towel

Honey butter

  • 3 tablespoons butter, softened

  • 1 tablespoon of honey

  • Pinch of salt

Instructions

  1. Preheat oven to 400 ° F. Cover standard muffin tin with bags or drizzle with oil.
  2. In a large bowl, mix the dry ingredients. In a separate bowl, mix the wet ingredients. Pour dry moisture and fold with a rubber spatula until combined. Fold in the grated zucchini.
  3. Divide the dough evenly in the prepared muffin tin and bake on the center rack of the oven for 14-16 minutes or until golden brown and a toothpick inserted in the center comes out clean. Chill the muffins on a wire rack for several minutes before serving.
  4. While the muffins cool, stir in the butter, honey, and a pinch of salt until combined. Serve with the muffins.

Notes

Honey butter not included in the nutritional information.

Nutritional information:

Yield: 12 Serving Size: 1Amount per proportion: Calories: 153 Total Fat: 6 g Saturated Fat: 1 g Trans Fat: 0 g Unsaturated Fat: 5 g Cholesterol: 31 mg Sodium: 199 mg Carbohydrate: 22 g Fiber: 1 g Sugar: 9 g Protein: 3 g

ZucchiniLemonMuffins

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