Looking to add a bit of zest to your baking routine? These Zesty Lemon Zucchini Muffins are a delightful twist on the classic muffin, offering a refreshing burst of lemon flavor paired with the sneaky goodness of zucchini. Perfect for brightening up breakfast or adding a sunny touch to your afternoon snack.
Zucchini is the star here, adding moisture and a subtle flavor. Don't worry, it blends in perfectly, even for those who aren't zucchini fans. The combination of all-purpose flour and a mix of granulated sugar and brown sugar gives these muffins their structure and a balanced sweetness. Baking soda and baking powder work together to help the muffins rise, while a pinch of salt enhances all the flavors. Melted butter keeps the muffins rich, and a large egg binds everything together. The heart of the recipe, lemon juice and lemon zest, delivers that zingy freshness, complemented by a touch of vanilla extract. Finally, chopped walnuts add a delightful crunch, though they’re entirely optional.
These muffins are delightful on their own, but if you want to get a bit fancy, try serving them with a dollop of cream cheese or a smear of lemon curd. They’re also lovely alongside a fruit salad for a light and refreshing start to your day.
First, preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This ensures your muffins don’t stick and makes cleanup a breeze. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt. This step is crucial for evenly distributing the leavening agents and sugars throughout the batter.
In another bowl, mix the melted butter, egg, lemon juice, lemon zest, and vanilla extract. The lemon elements here are what make these muffins so refreshing, so don't skimp on the zest—it’s where a lot of the flavor comes from.
Now, gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Overmixing can lead to dense muffins, and we want them light and fluffy. Fold in the shredded zucchini and, if you’re feeling adventurous, those chopped walnuts. The zucchini adds moisture without being overpowering.
Divide your batter evenly among the prepared muffin cups, filling each about 2/3 full. This gives them room to rise without overflowing. Bake for 18-20 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.
Let them cool in the pan for 5 minutes before transferring to a wire rack. This short wait helps them firm up a bit, making it easier to remove them from the pan. Cool completely on the rack, though I won’t blame you if you sneak one while they’re still warm.
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