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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Breakfast and Brunch / Zucchini Muffins with Lemon Glaze

Zucchini Muffins with Lemon Glaze

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By: Leigh Anne WilkesPosted: 7/27/18Updated: 2/02/22

This post may contain affiliate links. Please see disclosure policy here.

ZUcchini Muffins with Lemon Glaze

Zucchini Muffins with Lemon Glaze and a delicious streusel topping will have everyone wishing for more zucchini!  The perfect way to eat more veggies.

Zucchini Muffins with Lemon Glaze on cooling rack

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.  Fortunately, we only planted one but that one plant is definitely keeping us in zucchini.  A fun way to share that zucchini is in some zucchini muffins.  Or maybe you’d prefer some zucchini bread, zucchini cupcakes or something more savory like baked zucchini with mozzarella.  However you like zucchini, I’ve got you covered!

Zucchini Muffins with Streusel Topping and Lemon Glaze on cooling rack

I recently asked on Instagram if people prefer their zucchini peeled or with the skin on when baking with it.  The majority voted for removing the skin but I tend to leave it on.  I actually like the green color it adds to the baked goods and I save a little time!  But feel free to skin your zucchini when making these zucchini muffins, especially if you are trying to hide the zucchini from someone!

sliced zucchini muffin

I added a streusel topping to the muffins which is a combination of flour, brown sugar and butter but these muffins are just as good without it if you don’t want them quite as sweet.

streusel topping on zucchini muffins

Lemon Glaze for Muffins

One thing I don’t recommend you skip though is the lemon glaze.  It is pretty much the crowning glory of these muffins.  A simple glaze of powdered sugar and fresh lemon juice take these muffins over the top in flavor.  Just add enough lemon juice to make the glaze drip gently over the edges of the zucchini muffins.

topping zucchini muffins with lemon glaze

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!
Zucchini Muffins with Lemon Glaze

Other favorite zucchini recipes:

  • Blueberry Zucchini Bread
  • Baked Zucchini with Mozzarella
  • Zucchini Cupcakes with Caramel Frosting

Some of my favorite kitchen tools for making Zucchini Muffins with Lemon Glaze:

LEMON JUICE SQUEEZER – this is one of my most used kitchen tools.  Nothing beats fresh squeezed lemon juice and this guy makes it so easy.

CUPCAKE/MUFFIN SCOOP – this scoop is the perfect size to make sure you can evenly sized muffins and cupcakes every time.

MUFFIN TIN – use it for muffins, dinner rolls or cupcakes.

Zucchini Muffins Recipe

5 from 6 votes
Zucchini Muffins with Lemon Glaze

Zucchini Muffins with Lemon Glaze

Recipe From: Leigh Anne Wilkes
Zucchini Muffins with Lemon Glaze and a delicious streusel topping will have everyone wishing for more zucchini!  The perfect way to eat more veggies.
serves: 12 muffins
Prep:20 minutes
Cook:20 minutes
Total:40 minutes
Rate 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.

Nutrition Facts:

Calories: 440kcal (22%) Carbohydrates: 74g (25%) Protein: 5g (10%) Fat: 15g (23%) Saturated Fat: 9g (56%) Cholesterol: 63mg (21%) Sodium: 387mg (17%) Potassium: 238mg (7%) Fiber: 1g (4%) Sugar: 51g (57%) Vitamin A: 521IU (10%) Vitamin C: 5mg (6%) Calcium: 84mg (8%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Bread/Breakfast
Cuisine:American
Zucchini Muffins with Lemon Glaze
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Zucchini Muffins with Lemon Glaze

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  1. Tracie says

    Posted on 7/22 at 5:28 am

    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.

    Reply
  2. Mari Hansen says

    Posted on 8/8 at 11:12 pm

    I have billions of blackberries this year…got any good ideas? THANKS!

    Reply
    • Leigh Anne says

      Posted on 8/9 at 7:26 am

      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/

      Reply
  3. Barbara says

    Posted on 7/27 at 7:47 pm

    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.

    Reply

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