Lemon Zucchini Muffins are sweet and flavorful. Bursting with tangy lemon, warm vanilla, and flavorful zucchini, these muffins come out light and fluffy every time. A perfect flavor combo for the warmer months, you’ll be reaching for these over and over again. Brighten up your morning or afternoon with this lovely recipe!
Preheat oven to 350 degrees. Place liners in muffin tin.
In medium sized bowl, whisk together flour, baking soda, and salt.
In a large mixing bowl, combine sugar, egg, and butter. Whisk to combine. Add in milk, lemon juice, lemon zest, and vanilla. Whisk to combine. Stir in zucchini.
Add dry ingredients to the wet ingredients, half at a time. Stir just until combined. Do not overmix. Fill muffin wells ⅔ full with batter. Bake 17-20 minutes.
Remove from oven and allow to cool on cooling rack for 5-10 minutes.
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Notes
Notes:*You do not need to peel zucchini before shredding, just make sure to wash it.*Unsalted butter is preferred.Cover butter with paper towel before melting in microwave. *Do not overmix.Mix until just combined.*Muffins can be stored in airtight container for 3-4 days for best freshness.They can also be frozen for up to 3 months.To freeze, wrap each muffin individually in plastic wrap, then place in a freezer bag or freezer safe container.Thaw at room temperature.