Name: Lemon Zucchini Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: All-purpose flour - 1 ¾ cups; White sugar - ¾ cup; Baking powder - 1 teaspoon; Baking soda - ¾ teaspoon; Salt - ½ teaspoon; Zucchini, shredded - 1; Lemon yogurt - 1 (8 ounce) container; Butter, melted - 6 tablespoons; Egg, beaten - 1; Lemon juice - 1 tablespoon; Lemon zest - 1 tablespoon; Lemon juice - ⅓ cup; White sugar - ¼ cup; Lemon zest - 2 teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Zucchini Muffins

1. All-purpose flour - 1 ¾ cups

2. White sugar - ¾ cup

3. Baking powder - 1 teaspoon

4. Baking soda - ¾ teaspoon

5. Salt - ½ teaspoon

6. Zucchini, shredded - 1

7. Lemon yogurt - 1 (8 ounce) container

8. Butter, melted - 6 tablespoons

9. Egg, beaten - 1

10. Lemon juice - 1 tablespoon

11. Lemon zest - 1 tablespoon

12. Lemon juice - ⅓ cup

13. White sugar - ¼ cup

14. Lemon zest - 2 teaspoons

How to cook deliciously - Lemon Zucchini Muffins

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

2. Stage

Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.

3. Stage

Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

4. Stage

While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.

5. Stage

Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.