Description

These light and fluffy lemon courgette muffins are the perfect balance of sweet and zesty. Packed with grated courgette (zucchini) and bright lemon flavor, they’re moist, tender, and topped with a delightful lemon glaze. Ideal for breakfast, snacks, or dessert!

Ingredients

For the Muffins:

2 cups (250g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) granulated sugar
Zest of 2 lemons
2 large eggs
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/4 cup (60ml) fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups (150g) grated courgette (zucchini), squeezed to remove excess moisture

For the Lemon Glaze (Optional):

1 cup (120g) powdered sugar
2-3 tablespoons fresh lemon juice

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Instructions

Preheat the Oven:
Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners or grease lightly with oil.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mix the Wet Ingredients:
In a large bowl, combine the sugar and lemon zest, rubbing them together with your fingers to release the lemon oils. Add the eggs, oil, lemon juice, and vanilla extract. Whisk until smooth.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated courgette. Be careful not to overmix.
Bake the Muffins:
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.
Cool:
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make the Glaze (Optional):
Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.

Notes

For a healthier option, substitute half the flour with whole wheat flour.
Add 1/2 cup of blueberries or chopped nuts for extra flavor and texture.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
If you don’t have fresh lemons, use 1-2 tablespoons of bottled lemon juice and zest.