The Best Fluffy Lemon Courgette Muffins (Zucchini Muffins)

Why You’ll Love This Recipe

These Fluffy Lemon Courgette Muffins are a delightful twist on traditional zucchini muffins, bringing together the bright, tangy flavors of lemon with the subtle sweetness and moisture of courgettes (or zucchini). With a soft, fluffy texture and a refreshing citrus kick, these muffins are the perfect treat for breakfast, snack time, or even as a light dessert. The zucchini adds a moist, tender crumb without overpowering the flavor, while the lemon zest gives each bite a refreshing burst. Easy to make and packed with wholesome ingredients, these muffins are a family favorite that everyone will love.

this Recipe

Ingredients

• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) unsalted butter, melted
• 1 large egg
• 1/2 cup (120g) plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 1 lemon)
• 1 tablespoon lemon juice
• 1 1/2 cups (200g) grated courgette (zucchini), excess moisture squeezed out
• 1/4 cup (30g) chopped walnuts or almonds (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with butter.
2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Prepare the Wet Ingredients: In a separate bowl, whisk together the sugar, melted butter, egg, yogurt (or sour cream), vanilla extract, lemon zest, and lemon juice until smooth and combined.
4. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir gently to combine. Be careful not to overmix.
5. Add the Zucchini: Gently fold the grated courgette (zucchini) into the batter. If you like a bit of crunch, you can also fold in some chopped walnuts or almonds at this stage.
6. Fill the Muffin Tin: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake the Muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Servings and Timing

• Servings: 12 muffins
• Prep time: 15 minutes
• Cook time: 20-25 minutes
• Total time: 40-45 minutes

Variations

• Gluten-Free Version: Use a gluten-free all-purpose flour blend to make these muffins gluten-free.
• Dairy-Free: Substitute the butter with a dairy-free margarine or coconut oil, and use dairy-free yogurt to make this recipe completely dairy-free.
• Zucchini Bread: If you prefer, you can bake the batter in a loaf pan instead of muffin tins. Just bake at 350°F (175°C) for about 50-60 minutes, checking for doneness with a toothpick.
• Add-ins: You can add chocolate chips, raisins, or even dried cranberries for extra sweetness in each bite.
• Lemon Glaze: For extra citrus flavor, drizzle a simple lemon glaze over the muffins once they’ve cooled. Mix powdered sugar and lemon juice to your desired consistency, and drizzle over the tops.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week.
• Freezing: These muffins freeze well. Wrap them individually in plastic wrap or store them in a freezer-safe bag for up to 3 months. Reheat in the microwave or in a warm oven for 5-10 minutes before serving.

FAQs

Can I use zucchini instead of courgette?

Yes! Courgette is just the British name for zucchini, so you can use either one in this recipe.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for part or all of the all-purpose flour. If using all whole wheat flour, the texture may be a little denser, so you may need to adjust the baking time.

Do I need to squeeze the moisture out of the zucchini?

Yes, squeezing out the excess moisture from the zucchini is important, or your muffins might turn out soggy. You can use a clean kitchen towel or paper towels to press out the moisture.

Can I make this recipe without eggs?

Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or an egg replacer of your choice.

Can I make these muffins in mini muffin tins?

Yes, you can make mini muffins! Bake them for about 12-15 minutes, or until a toothpick inserted into the center comes out clean.

How do I know when the muffins are done?

The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Can I make these muffins vegan?

Yes, to make these muffins vegan, substitute the egg with a flax egg, use dairy-free yogurt, and replace the butter with a plant-based oil like coconut oil.

Can I add other fruits or veggies to these muffins?

Yes, you can add grated carrots, apple chunks, or even fresh berries to the batter for a unique twist.

Can I use a different citrus fruit?

Absolutely! You can replace the lemon with orange zest and juice for a different flavor profile.

Can I skip the lemon zest?

Yes, the lemon zest adds a lovely fragrance and flavor, but if you prefer a milder flavor, you can skip it. You may want to add a little extra vanilla or cinnamon to balance the flavor.

Conclusion

These Fluffy Lemon Courgette Muffins (Zucchini Muffins) are the perfect balance of moist, tender crumb and bright citrus flavor. The combination of zucchini and lemon creates a deliciously light muffin that’s ideal for breakfast, a snack, or even a sweet treat. They’re easy to make, and with the option to customize with different add-ins or variations, you can make them your own. Whether you’re enjoying them fresh from the oven or storing them for later, these muffins are sure to become a new favorite in your baking repertoire.

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