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Zucchini Muffins with lemon glaze and a delicious streusel topping will have everyone wishing for more zucchini! The perfect way to eat more veggies.
Why You’ll Love This Recipe!
There is never such a thing as no much zucchini when you hve this recipe!
These zucchini muffins are delicious, have amazing texture and are topped with a lemon glaze and streusel topping. You are going to want all the zucchini you can get!!
You can make these muffins without the glaze and struesel too, but I think the lemon glaze is the crowning glory of these muffins. A simple glaze of powdered sugar and fresh lemon juice take these muffins over the top in flavor.
Ingredients Needed
- Zucchini
- All Purpose Flour. I use unbleached flour.
- Sugar. Granulated sugar, brown sugar, and powdered sugar
- Sour Cream. Can substitute with plain Greek yogurt.
- Butter. I use salted butter
- Eggs
- Milk. I usually have 2 percent on hand but use what you have.
- Vanilla Extract
- Baking Powder
- Baking Soda
- Cinnamon
- Salt
- Lemon Juice
How To Make Zucchini Muffins
- In a large bowl, combine all the dry ingredients. Whisk together to combine.
- Using a box grater, grate zucchini. Squeeze out as much liquid as possible.
- Cut butter into dry ingredients until the mixture resembles coarse crumbs.
- Mix together sour cream, milk, vanilla, eggs and grated zucchini in a bowl.
- Pour wet ingredients into dry mixture and stir to combine.
- Fill prepared muffin tins and sprinkle with streusel topping. You can use paper liners or grease the muffin pan with non stick baking spray.
- Combine flour, brown sugar and butter in a bowl. Rub mixture together with your fingers or a fork until crumbly.
- Sprinkle over batter in muffin pan.
- Bake at 350 degrees F for 15-20 minutes or until toothpick comes out clean.
- Allow to cool on a wire rack before glazing.
- Combine powdered sugar and enough lemon juice to make a glaze the right consistency for drizzling.
- Drizzle over cooled muffins.
Muffin Variations
- No need to peel the zucchini before grating it.
- For best results, squeeze as much liquid from the grated zucchini as possible. One way is to put grated zucchini onto a pile of paper towels and press out as much water as you can, then repeat.
- Use a 1/3 cup ice cream scoop to fill muffin tin. This ensures the muffins will bake evenly.
- You can easily switch these muffins up by leaving off the lemon glaze and adding 1 cup of chocolate chips or nuts.
Frequently Asked Questions
How long will zucchini muffins last?
Stored at room temperature in an airtight container they will last for 2-3 days. Be sure they have cooled completely before covering them.
Can I freeze zucchini muffins?
These muffins freeze great. I like to freeze them before adding the lemon glaze. Store them in an airtight container or freezer bag and they will last for up to two months. Thaw in the refrigerator and then add the lemon glaze before serving. Make sure muffins are totally cool before freezing.
What is the best way to rewarm a muffin?
To rewarm, you can heat a muffin in the microwave for 30-40 seconds on high. Or heat oven to 400F, wrap your muffin in foil and warm for 10-15 minutes.
Do I need to peel the zucchini first?
There is no need to peel the zucchini before grating. The skin of the zucchini is thin and peeling does not change the taste or texture.
Can I leave off the streusel topping and lemon glaze?
Absolutely, you will still have a delicious zucchini muffin.
Instead of dropping off a zucchini at someone’s door to get rid of your surplus, bake up a batch of these zucchini muffins, your friends and neighbors will thank you, just like mine did!
Check out more of my favorite zucchini recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Zucchini Muffin Recipe
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` zucchini grated
- 1 tsp vanilla extract
Streusel Topping
- 1/2 cup all purpose 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.
- Use a cheese grater to grate zucchini.
- Put grated zucchini onto a pile of paper towels and press out as much water as you can, then repeat until moisture is removed.
- Grease and flour a muffin tin or use paper liners.
- 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.
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Nutrition Facts:
Tracie says
Made these this morning. Absolutely divine. Rose so high too. I had one straight from the oven cut in half and then buttered. Delish. The lemon icing really does add another level along with the streusel topping.
Mari Hansen says
I have billions of blackberries this year…got any good ideas? THANKS!
Leigh Anne says
Here are two of my ways to use blackberries -https://www.yourhomebasedmom.com/blackberry-cobbler-and-cinnamon-whip-cream/https://www.yourhomebasedmom.com/blackberry-pie-bars/
Barbara says
Hi, Leigh Ann.
Zucchini is not a vegetable but a fruit. You stated that zucchini muffins is a good way to get more vegetables. Well, it is a good way to get more fruit.