Ingredients
Scale
Muffins
- 1 c. buttermilk
- 1/3 c. vegetable oil
- 1/3 c. sugar
- 1 egg
- zest of one lemon
- 2 c. grated zucchini about 3 small
- 1 c. all purpose flour
- 1 c. whole wheat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Glaze
- 1 c. powdered sugar
- 1 tbsp. lemon juice
- 1 tbsp. plus 1 tsp.cold water
Instructions
-
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.
Notes
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.
- Prep Time: 10
- Cook Time: 20