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Sunny Lemon Poppy Seed Zucchini Muffins 2 ways

Lemon Poppy Seed Zucchini Muffins
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Enjoy these delightful Lemon Poppy Seed Zucchini Muffins, a perfect treat for any occasion. They are moist, flavorful, and easy to make.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 cup grated zucchini (about 1 medium)
  • 1/4 cup poppy seeds

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the sugar and vegetable oil until well combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract, lemon juice, and lemon zest.
  5. Add the grated zucchini to the wet ingredients and mix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Gently fold in the poppy seeds.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra lemon flavor, you can drizzle a simple lemon glaze over the cooled muffins.
  • Ensure your zucchini is well-drained after grating to prevent soggy muffins.
  • These muffins freeze well for future enjoyment.

Nutrition

Find it online: https://whiskdaily.com/lemon-poppy-seed-zucchini-muffins/