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Easy One-Bowl Lemon Poppy Seed Zucchini Muffins

lemon poppy seed zucchini muffins - featured image
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Moist, tangy muffins made with fresh zucchini, bright lemon zest, and crunchy poppy seeds, all mixed in one bowl for quick and easy baking.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons lemon juice
  • ⅓ cup (80 ml) vegetable oil (neutral like canola)
  • 2 large eggs, room temperature
  • ½ cup (120 g) plain Greek yogurt
  • 1 ½ cups grated zucchini (about 1 medium zucchini), shredded finely with skin on
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin or line with paper liners.
  2. Grate the zucchini using a box grater or food processor; no need to squeeze out moisture.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until evenly blended.
  4. Stir in the fresh lemon zest to the dry ingredients.
  5. Add the vegetable oil, eggs, Greek yogurt, and lemon juice to the dry mixture. Mix gently with a spatula or wooden spoon until just combined; batter should be lumpy but uniform. Do not overmix.
  6. Fold in the shredded zucchini gently, ensuring even distribution without overworking the batter.
  7. Divide the batter evenly into 12 muffin cups, filling each about ¾ full.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and edges are lightly golden.
  9. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Use room temperature eggs for better texture. Keep zucchini shredded finely and do not squeeze out moisture to maintain moistness. If muffins brown too quickly, tent with foil halfway through baking. For gluten-free, substitute flour with gluten-free baking blend. For vegan, replace eggs with flax eggs and use dairy-free yogurt and oil.

Nutrition

Keywords: lemon poppy seed muffins, zucchini muffins, one-bowl muffins, easy muffins, moist muffins, healthy muffins, quick snack, brunch recipe

Find it online: https://twirltaste.com/easy-one-bowl-lemon-poppy-seed-zucchini-muffins-recipe-for-perfect-moist-muffins/