Lemon Poppy Seed Zucchini Muffins
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These light and tender lemon poppy seed zucchini muffins are so delicious, with the perfect balance of sweet and tart flavors!
We’re just bumping up against the edge of fall now, but my garden is still producing like crazy. I have more tomatoes than I know what to do with, and the cucumber plant that I thought I killed is suddenly producing more cucumbers than I can eat. The peas, strawberries, and raspberries are suddenly having a revival, and I have zucchini again for the first time in weeks. I’m guessing it’s just one last burst before we’re done for the season, but I’m loving the abundance of fresh fruits and vegetables in my kitchen. I already shared a fantastic chocolate zucchini muffin recipe earlier this summer, but here’s another tasty treat to make with those zucchini. These lemon poppy seed zucchini muffins are so bright and fresh, and totally delicious!
I love how zucchini makes all of my baked goods so tender and moist, and these muffins are no exception. My kids were a little skeptical of the green specks, but once they tasted them they loved them! The combination of flavors in these muffins is perfect. Lemon poppy seed is always a favorite for me, but the zucchini adds something extra and makes them even more delicious.
I’m not sure how much longer I’ll have so much fresh garden produce on hand, but I’m going to enjoy it while I have it. These lemon poppy seed zucchini muffins are so delicious that I may just need to make them all year round!
Lemon Poppy Seed Zucchini Muffins
Print Recipe
Ingredients
- 1 cup sugar
- zest of one large lemon
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons poppy seeds
- 1 cup buttermilk warmed
- 4 tablespoons melted butter
- 2 large eggs
- 1 teaspoon vanilla
- 1 medium zucchini shredded (about two cups)
Instructions
- Preheat the oven to 425. Line a cupcake tin with paper liners or grease well.
- Add the sugar and lemon zest to a medium bowl. Rub the sugar and zest together with your fingers, until fragrant. Add the flour, baking powder, salt, and poppy seeds, and mix to combine.
- In a small bowl, whisk together the buttermilk, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the grated zucchini.
- Scoop the muffin batter into the prepared liners, filling 3/4 full. Bake 15-17 minutes, until light golden.
