| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 12 muffins |
Ingredients
- 1 lemon
- 1 cup sugar
- 2 teaspoons poppy seeds
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 cup buttermilk or plain yogurt (not Greek)
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup packed grated zucchini (about 1 zucchini)
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Using a vegetable peeler, remove the zest from the lemon in wide strips, being careful not to remove the white pith. Combine the lemon zest and sugar in a food processor and process until the zest is finely chopped, scraping the bowl halfway through, about 1 minute. Stir in the poppy seeds. Scoop out 3 tablespoons of the lemon-poppy seed sugar and set aside.
- Whisk the flour, baking soda, baking powder and salt in a large bowl. Whisk the remaining lemon-poppy seed sugar, the vegetable oil, buttermilk, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined. Stir in the zucchini.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Sprinkle the tops of the muffins with the reserved lemon-poppy seed sugar. Bake until the muffins are golden brown around the edges and a toothpick inserted into the center comes out clean, 23 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 225 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 3 g |
| Cholesterol | 32 mg |
| Sodium | 166 mg |
Reviews
Super moist, great way to sneak in some zucchini! Pretty quick too
These muffins are delicious!! I improvised with the buttermilk and added a splash of white vinegar to 2% milk to make it. Came out divine and will be making this recipe again ASAP!
A family favorite!
i think this was a little confusing but it turned out pretty and scrummy in the end!
I did the same thing with the lemon zest and think it worked very well. I think they are delicious but next time I make them I want to ring out the zucchini take away some of the moisture I think you would taste the zucchini a little more if you did that. I also want to use sanding sugar on the top I think more crunch and less sticky with that. Overall they are delicious!!
Excellent! I reduced the sugar to 2/3 cup and may try using even less next time. I agree with the suggestion to use the micro planer for the lemon zest. Saves having to wash a food processor.
We loved these. I substituted coconut oil for the vegetable oil and I used 1 c. King Arthur and 1/2 c whole wheat white flour. Keeper recipe!
In my quest to not use too many dishes I did something different with the lemon zest. I used my micro-plane and zested the lemon into the sugar, rubbed with my fingers to incorporate. This worked just fine. Overall, I found these muffins too sweet. I did not taste the zucchini which may be ok for some but these were just lemon poppy seed muffins in my book.
These muffins are delicious! Even though the magazine has them as the July muffin, all the ingredients are available year round. Make them anytime! Total crowd pleaser!!