Lemon Zucchini Muffins 
These light, fluffy, and incredibly moist muffins are packed with fresh zucchini and topped with a simple lemon glaze – the perfect balance of sweet and tangy!
Ingredients:
For the Muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
1/2 cup grated zucchini (about 1 medium zucchini, squeeze out excess moisture)
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1/2 cup buttermilk (or regular milk)
For the Lemon Glaze:
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest (optional for extra lemon flavor)
Instructions:
For the Muffins:
Preheat the oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with cooking spray.
Prepare the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Mix the wet ingredients:
In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Add the oil, vanilla extract, lemon zest, and lemon juice, and mix until combined.
Add the zucchini and buttermilk:
Stir in the grated zucchini and buttermilk, mixing until just combined.
Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fill the muffin tin:
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake the muffins:
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the Lemon Glaze:
Prepare the glaze:
In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest (if using) until smooth and drizzly.
Glaze the muffins:
Once the muffins are completely cooled, drizzle the lemon glaze over the top of each muffin for a sweet, tangy finish.
Tips:
Squeeze out any excess moisture from the zucchini before adding it to the batter to avoid overly wet muffins.
For a bit of crunch, you can add a handful of chopped walnuts or pecans to the muffin batter.
Hashtags:
#LemonZucchiniMuffins #EasyMuffins #BakingFromScratch #HealthyMuffins #LemonDesserts #ZucchiniBaking #FreshBakes