Description

These Lemon Poppyseed Zucchini Muffins are a delightful combination of citrusy flavors, nutty poppy seeds, and the subtle sweetness of zucchini. Moist and tender, they make a perfect treat for breakfast or a snack.

Ingredients

Dry Ingredients:

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients:

1 cup grated zucchini (about 1 medium)
2/3 cup granulated sugar
1/3 cup plain Greek yogurt
1/4 cup unsalted butter, melted
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F and prepare a muffin tin with liners or grease.
Mix dry ingredients: In a bowl, combine flours, poppy seeds, baking powder, baking soda, salt, and cinnamon.
Combine wet ingredients: In another bowl, mix zucchini, sugar, yogurt, melted butter, eggs, lemon juice, zest, and vanilla.
Combine wet and dry: Add wet ingredients to dry and stir until just combined.
Bake: Fill muffin cups and bake for 18-22 minutes until a toothpick comes out clean.
Cool: Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Notes

You can substitute Greek yogurt with sour cream or dairy-free yogurt.
These muffins freeze well—store in an airtight container for up to 3 months.