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Zucchini Muffin Recipe
Zucchini Muffins are moist and delicious. The lemon Ggaze and streusel topping will have everyone wishing for more zucchini!
Course
Bread/Breakfast
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
muffins
Calories
440
kcal
Author
Leigh Anne Wilkes
Ingredients
Zucchini Muffins
2 1/4
cups
all purpose flour
1/2
cup
sugar
1/2
cup
brown sugar
1 1/2
tsp
baking powder
1 1/2
tsp
baking soda
1
tsp
cinnamon
1/2
tsp
salt
1/2
cup
butter
softened
1/2
cup
sour cream
1/4
cup
milk
2
eggs
lightly beaten
1 1/2
cups`
grated zucchini
1
tsp
vanilla extract
Streusel Topping
1/2
cup
flour
1
cup
brown sugar
1/4
cup
butter
Lemon Glaze
1 1/2
cups
powdered sugar
lemon juice
Instructions
Zucchini Muffins
Preheat oven to 350 degrees F.
Grease and flour a muffin tin
In a bowl, combine all the dry ingredients and cut in the butter until the mixture resembles coarse crumbs.
Mix together sour cream, milk, vanilla, eggs and zucchini.
Pour into dry mixture and stir to combine.
Fill muffin tins and sprinkle with streusel topping.
Bake for 15-20 minutes or until toothpick comes out clean. Allow to cool before glazing.
Streusel Topping
Combine flour, brown sugar and butter. Rub mixture together with your fingers or a fork until crumbly. Sprinkle over batter in muffin tins.
Lemon Glaze
Combine powdered sugar and enough lemon juice to make a glaze the right consistency for drizzling. Drizzle over muffins after they have cooled.
Nutrition
Calories:
440
kcal
|
Carbohydrates:
74
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Cholesterol:
63
mg
|
Sodium:
387
mg
|
Potassium:
238
mg
|
Fiber:
1
g
|
Sugar:
51
g
|
Vitamin A:
521
IU
|
Vitamin C:
5
mg
|
Calcium:
84
mg
|
Iron:
2
mg