I had to make my own low-fat lemon zucchini muffins after Starbucks stopped selling them because I used to adore them.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 zucchini, shredded
- 1 (8 ounce) container lemon yogurt
- 6 tablespoons butter, melted
- 1 egg, beaten
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- ⅓ cup lemon juice
- ¼ cup white sugar
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- 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.
- Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- 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.
- 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.
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 278 mg |
| Sugars | 21 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Oh my!!! These are fantastic – light, spongey, lemony. Just WOW! I think the yogurt may be the key. Can’t wait to share these at a work brunch tomorrow!!!
I altered the recipe and used gluten free flour (1 Cup gluten free flour mix, 1/8 Cup each Tapioca flour and coconut flour, 1/8 tsp xanthan gum, and 2 eggs rather than 1). They were delicious.
SUPER moist and yummy! Other reviewers said that they measured out 2 cups of zucchini…I finely shredded 2 smaller zucchini and it came out to about 1-1/4 cups and worked well
Awesome recipe! I doubled the baking powder and added about 1/2 tsp. of lemon extract because I love a very strong lemon flavor. For the glaze I mixed the lemon juice with powdered sugar and dipped the muffin tops in it. Will definitely make again!
Made 15 muffins. Very good. Took 25 minutes for me.
VG Recipe but you need to double the Baking Powder
I used sugar free vanilla yogurt and made up the difference with 3 ounces of ff yogurt. Added extra lemon juice since I didn’t use lemon yogurt. Everyone loved them, they were more like a lemon bread pudding. Wonderful.
I used a gluten free muffin mix as a base and substituted oil in stead of butter. They turned out great. Love them, delicious, light, fluffy. I could have eaten the whole pan of them! (but controlled myself
This recipe is very simple. I followed the directions as written. It was a big it with my family. I couldn’t get enough to eat. You can really taste the lemon flavor in the glaze, which was my favorite part of this muffin. I will definitely make this again only the next time use a larger zucchini. I truly recommend this recipe to make these lovely muffins.
I used bottom of container (older) plain yoghurt and no lemon zest. Just lemon juice and about 8 drops of doTERRA lemon essential oil (which is from the zest). Delish!!!!
These are sooooooooooOOOOOoooooo good!!! Like many others, I made them without the glaze to keep sugar content down, and used about 1/4 cup less sugar to start, as well as low fat sour cream in place of yogurt. I also eliminated salt — darned diet restrictions!! — but they were rich, moist, plenty sweet and really delicious. For added crunch I tossed in a handful of poppy seeds. Yes, I know, how can I rate a recipe if I make changes? It is called experience, for those who don’t understand. The base is sound, and the additions or subtractions, based on experience and trial and error, help me to know if the recipe is worth doing or not. Do I have disasters? You bet!! But I know the difference between my disaster and the recipe. Try it as written the first time, then, based on what you learn, adapt it to your tastes. Next time, I will add more zest, as I like it a bit more citrusy, and cut back some of the oil. Great recipe. Thank you so much for sharing it.
These muffins were easy to make, and were a big hit with my family. The recipe calls for “a zucchini”, and taking the advice of another reviewer, I used two cups. It was just the right amount. I will be making these again!
I love making breads and muffins with zucchini. It’s a nice way to use up the zucchini from the garden. This muffin recipe was quite good. I had to substitute the lemon yogurt with sour cream and 1 tsp. of lemon extract because I did not have the yogurt. I will definitely make this recipe again.
Made this exactly as recipe states and it was absolutely delish!! Moist, light and fluffy. Great lemon flavor and beautiful to serve. Will make these again and again. Thank you Kimberly DKCOOKS
I have made these 2 times and they are terrific! Grated Zucchinis which yielded 2 Cups & used 8 oz Sour Cream instead of yogurt. I doubled fresh Lemon Juice as well as the Baking Soda as suggested by some others. I used 4 TBS Butter & 2 TBS Oil I spooned the batter into my paper lined tins which I filled to the top. Very Moist & So Delish!!!!
Really good. I didn’t have any lemon yogurt so I used sour cream and added an extra tbsp of lemon juice. Very moist and not too sweet.
My favorite zucchini recipe. 🙂
I made it Gluten Free by using 1 cup of Tapioca Starch, Potato Starch, and Rice Flour. The 3/4 cup of flour was Almond. My zucchini was large so I measured out only 2 cups of shredded zucchini. The recipe works fine but when I took it out of the oven, they deflated and had craters in the middle. Also, I was able to make 15 muffins in normal sized tins. Overall, a good taste but not the best look.
Very good! No yogurt in the house, so used sour cream.
I make muffins all the time so I was excited to try a new recipe. They were very flat and stuck to the muffin papers so there were only two or three bites in each muffin. And they were very, very bland.
Sadly it didn’t work for me with the 2 cups of zucchini.