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Fresh Lemon Glazed Zucchini Muffins with Poppy Seeds

lemon glazed zucchini muffins - featured image
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These fresh lemon glazed zucchini muffins with poppy seeds are moist, tender, and bursting with bright citrus flavor, perfect for a quick homemade treat that feels like a bite of summer sunshine.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 cup (240ml) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 180g) zucchini, finely grated and lightly squeezed to remove excess moisture
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • ¾ cup (90g) powdered sugar, sifted (for lemon glaze)
  • 2–3 tablespoons fresh lemon juice (for lemon glaze)
  • Optional: ½ teaspoon lemon zest (for lemon glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
  2. Grate about 1 ½ cups of zucchini using the fine side of a box grater. Place in a clean kitchen towel or paper towels and gently squeeze out excess moisture.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a large mixing bowl, beat granulated sugar with eggs until light and fluffy (about 2-3 minutes). Add vegetable or melted coconut oil, vanilla extract, lemon zest, and fresh lemon juice. Stir well.
  5. Gently fold the grated zucchini into the wet mixture until evenly distributed.
  6. Gradually add the dry ingredients to the wet bowl, folding gently just until combined. Avoid overmixing.
  7. Spoon the batter evenly into the muffin cups, filling about ¾ full.
  8. Bake for 22-25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Remove muffins from oven and transfer to a cooling rack. Let cool for at least 15 minutes before glazing.
  10. In a small bowl, whisk together powdered sugar with fresh lemon juice until smooth and pourable. Adjust consistency as needed.
  11. Drizzle the glaze over each muffin using a spoon or small spatula. Let the glaze set for 10-15 minutes before serving.

Notes

Squeeze excess moisture from zucchini to prevent soggy muffins. Use fresh lemon zest and juice for best flavor. Fold ingredients gently to avoid tough muffins. Poke holes in muffins before glazing to let glaze soak in. Let muffins cool before glazing to prevent glaze from melting.

Nutrition

Keywords: lemon glazed zucchini muffins, poppy seeds, summer muffins, homemade muffins, quick muffins, easy baking, zucchini recipe, lemon glaze

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