Description
Description These Lemon Courgette Muffins (Zucchini Muffins) are incredibly light, fluffy, and packed with fresh lemon flavor. The addition of finely grated zucchini makes them extra moist and tender. Perfect for breakfast, a snack, or a light dessert, these muffins are easy to make and are sure to become a family favorite!
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon lemon zest (from about 1 lemon)
- 1/4 cup vegetable oil (or melted butter)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk (whole or almond milk)
- 1 cup finely grated zucchini (courgette), excess moisture squeezed out
- 1 tablespoon lemon juice (fresh)
- Optional: Powdered sugar for dusting (optional, for serving)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and lemon zest.
- Combine wet ingredients: In a separate bowl, beat together the oil (or melted butter), sugar, egg, vanilla extract, milk, and lemon juice until smooth.
- Fold in the zucchini: Stir the grated zucchini into the wet ingredients, making sure it’s well incorporated.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix; it’s okay if the batter is a bit lumpy.
- Fill the muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 of the way full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be lightly golden on top.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Optionally, dust with powdered sugar before serving. Enjoy with a cup of tea or coffee!
Notes
- Zucchini moisture: Be sure to squeeze out any excess moisture from the grated zucchini. You can use a clean kitchen towel or paper towels for this.
- Add-ins: You can add 1/2 cup of chopped walnuts or raisins for extra texture and flavor.
- Storage: These muffins keep well at room temperature for up to 3 days. You can also freeze them for up to 3 months.
Nutrition
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg