How To make Lemon Zucchini Muffins
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 container lemon yogurt
room temperature
1 egg
Zest and juice of 1 lemon 1/2 cup sugar
1/4 cup butter :
melted (1/2 stick)
1 medium zucchini -- shredded
1/2 cup chopped walnuts
Heat oven to 425 degrees. Combine flour, baking soda, salt and nutmeg in large bowl; mix well and set aside.
Stir together yogurt, egg, lemon zest and juice, sugar and butter in medium bowl. Add to dry ingredients; stir to blend. Stir in zucchini and walnuts.
Spoon batter into greased muffin cups until 3/4 full. Bake until golden brown, 20 to 22 minutes. Let sit 5 minutes; remove muffins to wire rack.
How To make Lemon Zucchini Muffins's Videos
Lemon Zucchini Muffins
From Cooking On The Block™ a weekly cooking show, featuring Chef Ellie Espo demonstrating one of her easy and delicious recipes
Zucchini Lemon Muffins ???? Alternative Muffin Recipes | Green Muffins
Zucchini Lemon Muffins ???? Alternative Muffin Recipes | Green Muffins
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Lemon Zucchini Bread Muffins
Zucchini muffins with lemon glaze–a sweet and spicy muffin with tangy frosting. This is a small batch recipe that makes just 4 muffins using one zucchini.
Zucchini Lemon Muffins - Cooking with Ms. Hillary
Zucchini Muffins with Lemon Glaze!
Ingredients: (Makes 12 muffins or 1 loaf!)
2 eggs, beaten well
1/2 cup vegetable oil
1 cup sugar
1 cup raw grated zucchini, seeded and skinned
1/2 tsp vanilla
1/2 tsp lemon juice
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp baking powder
Glaze: 1/2 cup powdered sugar
1 tsp or more lemon juice
1 tbsp milk or more
1. Preheat the oven to 350 degrees and spray your muffin tin or load pan with cooking spray.
2. With an electric mixer, beat the eggs, oil, and sugar until well combined.
3. Add in the zucchini, vanilla, and lemon and mix some more.
4. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
5. Add the dry ingredients to the wet slowly stirring until moistened and no dry ingredients show.
6. Fill the muffin tins 2/3 full.
7. Bake 22-25 minutes or until a toothpick comes out clean.
8. Cool in the pan for a few minutes and then move to a wire rack with wax paper underneath to cool the rest of the way.
9. Make the glaze while the muffins are cooling.
10. Add the powdered sugar, lemon juice and milk to a small bowl or cup and mix until combined. You may need to add more lemon or milk for taste the right consistency. (You want to be able to pour it over the muffins.)
11. Pour the glaze over the muffins and let set about 10 minutes and enjoy!!!
These muffins are so tasty!!! My kids really enjoy helping me in the garden! It is so awesome when you get to use ingredients you grew yourself! We hope you enjoyed the video and the recipe! Like and subscribe to my channel to see more! Thanks!