Description
Moist and flavorful muffins with a hint of lemon and the subtle crunch of poppy seeds, made healthier with grated zucchini.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup poppy seeds
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 cup grated zucchini, squeezed dry
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the lemon zest and grated zucchini.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the muffins from becoming too wet.
- Do not overmix the batter; this can result in tough muffins.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg