These incredibly moist lemon zucchini muffins are coated with an easy lemon glaze to satisfy your morning sweet tooth the healthy way!
Remember last month when I was the Mystery Dish guest blogger and made that cilantro lime hummus? Well, I somehow tricked that fine group of ladies into inviting me to stay on as a regular! My life is pretty predictable, so I could use some mystery in my life! This month is hosted by Chez CateyLou, and she put together a fun list of ingredients to choose from:
peanut butter chips
whole wheat pastry flour
We were required to use at least two ingredients, but I wanted to challenge myself and use more. These lemon zucchini muffins include zucchini and lemon (obviously) plus buttermilk. They also include whole wheat flour, but I didn’t see the pastry flour part when I first read the list. Can I get partial credit for that one?
These muffins are unbelievably moist. The dough looked a bit dry before baking, but they were definitely not lacking in the moisture department. I can’t wait to make these all summer with the plentiful zucchini available! I probably won’t glaze them every time, but that was a treat that made them almost like a cupcake. Even with the sugary lemon glaze, these muffins were still a much healthier (and dare I say tastier?) breakfast option than a doughnut!
Before we get to the recipe, let’s see what creative recipes everyone else came up with!
Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray, and set aside.
In large bowl, stir together buttermilk, oil, sugar, and egg until smooth. Stir in lemon zest and zucchini, then add flours, baking powder, baking soda, and salt. Stir dry ingredients into wet just until combined.
Evenly scoop muffin dough into muffin tin. (I use a large disher or ice cream scoop to make this easy.) Bake in preheated oven for 18-20 minutes until golden brown and toothpick inserted into largest muffin comes out dry.
Allow muffins to cool a few minutes in the pan, and then transfer to a wire rack to cool.
When muffins are cool, whisk together powdered sugar, lemon juice, and water until smooth. Dunk and swirl the top of each muffin in the glaze, and allow the excess glaze to drip off before placing it back on the wire rack to set. (Put parchment or wax paper under the wire rack to catch drips.) Glaze will harden and be ready to eat in just a few minutes.
Glazed muffins are best eaten within a few hours before glaze begins to soak into the muffin.
These muffins are also delicious (and healthier) on their own without the glaze. For more lemon flavor, add 1-2 tbsp. lemon juice to the muffin dough with the lemon zest.
These unglazed zucchini muffins are a perfect healthy breakfast!
These are my must-have tools for muffin baking (affiliate links):
I love this recipe because all the ingredients are in units of 1 so it is super easy to remember. When it comes to getting breakfast on the table I need something I can throw together pretty quickly and...