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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.
You may have noticed I’ve been on a bit of a zucchini kick recently. That’s what happens when you plant zucchini in your garden. These zucchini muffins are so delicious, with a lemon glaze and streusel topping, that you might actually wish you had more zucchini!
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
- Sugar, granulated sugar, brown sugar, and powdered sugar
- Sour Cream
- Butter
- Eggs
- Milk
- Vanilla Extract
- Baking Powder
- Baking Soda
- Cinnamon
- Salt
- Lemon Juice
How To Make Zucchini Muffins
- In a bowl, combine all the dry ingredients.
- Cut butter into dry ingredients until the mixture resembles coarse crumbs.
- Mix together sour cream, milk, vanilla, eggs and zucchini.
- Pour into dry mixture and stir to combine.
- Fill prepared muffin tins and sprinkle with 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.
- Bake at 350 degrees F for 15-20 minutes or until toothpick comes out clean.
- Allow to cool before glazing.
- Combine powdered sugar and enough lemon juice to make a glaze the right consistency for drizzling.
- Drizzle over cooled muffins.
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:
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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` 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.
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.