The Best Fluffy Lemon Courgette Muffins

These Fluffy Lemon Courgette Muffins are the perfect combination of light, moist, and zesty. Packed with grated courgette (zucchini) and bright lemon flavor, these muffins are a delightful treat for breakfast, snacks, or dessert. They’re easy to make, incredibly fluffy, and a great way to sneak some veggies into your day!

Why You’ll Love This Recipe

• Light and fluffy – Perfectly tender crumb with a soft texture.
• Zesty and fresh – Lemon adds a bright, refreshing flavor.
• Sneaky veggies – Courgette keeps the muffins moist and adds nutrients.
• Easy to make – Simple ingredients and minimal prep time.
• Versatile – Enjoy them for breakfast, as a snack, or as a dessert.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Vegetable oil or melted butter
• Greek yogurt or sour cream
• Lemon zest and juice
• Vanilla extract
• Courgette (zucchini), grated and drained
• Powdered sugar (optional for glaze)

Directions

1. Preheat the oven:
   Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. Prepare the courgette:
   Grate the courgette and place it in a clean kitchen towel. Squeeze out as much moisture as possible to prevent soggy muffins.
3. Mix dry ingredients:
   In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Mix wet ingredients:
   In another bowl, whisk the sugar, eggs, oil (or melted butter), Greek yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract until smooth.
5. Combine wet and dry ingredients:
   Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated courgette.
6. Bake:
   Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve:
   Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. For an extra touch, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.

Servings and Timing

• Servings: 12 muffins
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

Variations

• Lemon poppy seed: Add 1-2 tablespoons of poppy seeds to the batter.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Dairy-free: Substitute the Greek yogurt with a non-dairy alternative like almond or coconut yogurt.
• Extra citrus: Add a bit of orange zest for a citrus twist.
• Nutty crunch: Fold in chopped walnuts or pecans for added texture.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Freeze in a sealed container or bag for up to 3 months. Thaw at room temperature or reheat in the microwave.
• Reheating: Warm in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5 minutes.

FAQs

• Can I use frozen courgette?
  Yes, but thaw and drain it thoroughly to remove excess moisture.
• Can I make these muffins without lemon?
  Yes, but the lemon adds a bright flavor. You can substitute with orange or lime zest.
• Can I use whole wheat flour?
  Yes, but the muffins may be denser. Use half whole wheat and half all-purpose flour for best results.
• Can I make these vegan?
  Substitute the eggs with flax eggs and use a plant-based yogurt.
• Why are my muffins soggy?
  Ensure you’ve drained the courgette well and avoid overmixing the batter.
• Can I add chocolate chips?
  Absolutely! Fold in 1/2 cup of chocolate chips for a sweet twist.

Conclusion
These Fluffy Lemon Courgette Muffins are a delicious and versatile treat that’s perfect for any time of day. With their light texture, zesty lemon flavor, and hidden veggie goodness, they’re sure to become a favorite in your household. Easy to make and even easier to enjoy, these muffins are a must-try recipe!

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