Zesty Courgette & Lemon Muffins Recipe: Fluffy Joy in Every Bite

Summer brings a burst of fresh flavors, and these zesty lemon courgette muffins promise pure delight.

Packed with seasonal goodness, this vibrant lemon courgette muffins recipe delivers a perfect balance of sweet and tangy notes.

Tender courgettes meld seamlessly with bright citrus, creating a moist and irresistible treat.

Each bite offers a delicate crumb that melts in your mouth, revealing layers of subtle complexity.

The recipe transforms simple ingredients into an extraordinary breakfast or afternoon snack.

Sunshine-kissed and bursting with flavor, these muffins will become your new go-to recipe for unexpected culinary joy.

Bake a batch and watch them disappear in moments.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 182 kcal

Servings: 12

Lemon Courgette Muffins: Ingredient Roundup

• All-Purpose Flour: Provides sturdy structure and tender crumb for classic muffin texture.
• Baking Powder: Creates gentle lift and airy lightness throughout the baked muffins.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Binds ingredients together and adds rich, smooth consistency.
• Vegetable Oil: Ensures moist, soft muffins with smooth texture.
• Milk: Adds tenderness and helps create smooth batter.
• Lemon Zest: Infuses bright, zesty citrus notes and aromatic freshness.
• Lemon Juice: Contributes tangy brightness and helps activate baking powder.

• Courgette (Zucchini): Introduces subtle green color, extra moisture, and hidden vegetable nutrition.
• Sugar: Provides sweetness and helps with golden-brown caramelization.
• Vanilla Extract: Adds warm, comforting background flavor complexity.

What You’ll Need to Bake Lemon Courgette Muffins

• Muffin Tin: Standard 12-cup baking pan for perfectly shaped muffins.
• Muffin Liners: Paper cups to prevent sticking and easy removal.
• Large Mixing Bowl: Spacious container for combining dry and wet ingredients.
• Whisk: Essential for blending ingredients smoothly without lumps.
• Grater: Sharp tool to shred fresh courgette into fine strands.
• Measuring Cups and Spoons: Precise measurements for accurate recipe results.
• Spatula: Helps scrape batter evenly and fold ingredients gently.
• Zester or Grater: Ideal for removing lemon zest without bitter white pith.

Simple Steps to Bake Lemon Courgette Muffins

• Preheat The Oven

Fire up your oven to a toasty 350F and grab your muffin tin. Line it with cute paper liners or give it a quick spray of cooking oil to prevent sticking.

• Mix Dry Ingredients

Grab a large mixing bowl and toss in your flour, baking powder, and salt. Whisk them together until they’re perfectly blended, creating a smooth foundation for your zesty muffins.

• Blend Wet Ingredients

In another bowl, crack open your eggs and pour in the oil. Stir in the sugar, grated zucchini, and lemon zest. Whip everything together until it looks creamy and inviting.

• Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Gently fold everything together with a spatula. Don’t overmix – a few lumps are totally okay and will keep your muffins tender.

• Fill Muffin Cups

Scoop the batter into your prepared muffin tin. Fill each cup about two-thirds full to give your muffins room to rise and create those beautiful, puffy tops.

• Bake To Perfection

Slide the tin into the preheated oven and bake for about 20-25 minutes. They’re done when a toothpick inserted in the center comes out clean and the tops are golden brown.

• Cool and Enjoy

Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack. These sunny, zingy treats are best enjoyed warm with a cup of coffee or tea.

Sweet Tweaks for Lemon Courgette Muffins

• Perfect Moisture Magic: Grate zucchini and gently squeeze out excess water using a clean kitchen towel to prevent soggy muffins and ensure a light, fluffy texture.
• Gluten-Free Friendly: Swap regular flour with a one-to-one gluten-free flour blend for those with wheat sensitivities without compromising taste or texture.
• Zesty Flavor Boost: Add fresh lemon zest directly into the batter for an extra punch of citrusy brightness that complements the mild zucchini perfectly.
• Make-Ahead Wonder: These muffins freeze beautifully for up to 3 months – wrap individually in plastic wrap, then store in a freezer bag for quick grab-and-go breakfasts or snacks.
• Dairy-Free Delight: Replace butter with neutral vegetable oil and use non-dairy milk alternatives like almond or oat milk to create a completely dairy-free version of the recipe.

Serving Suggestions for Lemon Courgette Muffins

• Zesty Breakfast Companion: Pair these muffins with a fresh morning cappuccino or herbal tea for a delightful start to your day.
• Brunch Showcase Plate: Arrange muffins on a rustic wooden board surrounded by fresh lemon slices and a sprinkle of powdered sugar for an elegant presentation.
• Afternoon Tea Delight: Serve these muffins alongside clotted cream or light cream cheese spread for a classic British-inspired treat that's perfect with afternoon tea.
• Dessert Transformation: Drizzle warm muffins with a simple lemon glaze made from powdered sugar and fresh lemon juice to elevate them into a sweet dessert option.

How to Keep Lemon Courgette Muffins Fresh

• Smart Batch Preparation: Whip up a double batch of these muffins and freeze individually wrapped portions for quick grab-and-go breakfast or snack options.
• Refrigeration Strategy: Store cooled muffins in an airtight container in the refrigerator for up to 5 days, maintaining their soft texture and fresh flavor.
• Freezing Technique: Place muffins in a sealed freezer bag, separating layers with parchment paper, which keeps them fresh for 2-3 months without losing moisture or taste.
• Room Temperature Tip: Allow muffins to cool completely before storing to prevent condensation that can make them soggy and compromise their delightful texture.

Moist Lemon Courgette Muffins Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 30 reviews

• Total Time: 30 minutes
• Yield: 13 1x

Print Recipe

Pin Recipe

Description

Delightful lemon courgette muffins combine zesty citrus with garden-fresh squash in a perfectly balanced treat. Moist crumb and light texture invite you to savor this delectable British-inspired baked good.

---

Ingredients

Scale 1x2x3x

• 2 large eggs
• 1 cup (200g) grated courgette (zucchini), excess moisture squeezed out
• ½ cup (120ml) honey, maple syrup, or granulated sugar
• ½ cup (120ml) plain yogurt or milk (dairy-free options work too)
• 1 ½ cups (190g) all-purpose flour (or whole wheat for extra fiber)
• ⅓ cup (80ml) vegetable oil or melted coconut oil
• 1 tbsp lemon zest (about 1 large lemon)
• 2 tbsps fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp poppy seeds (optional, for texture)
• ½ cup (60g) powdered sugar
• 1 tbsp fresh lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Preheat oven to 350°F (175°C) and line a muffin tin with paper cups or spray with cooking spray.
2. Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a large mixing bowl until thoroughly combined.
3. Wet Mixture: Cream butter and sugar using an electric mixer until light and fluffy, then incorporate eggs one at a time, blending completely after each addition.
4. Texture Enhancement: Grate courgette and zest lemon, gently folding these into the wet ingredients to create a vibrant, aromatic base.
5. Batter Formation: Gradually incorporate dry ingredients into wet mixture, stirring delicately until just combined – avoid overmixing to maintain a tender crumb.
6. Optional Enrichment: Fold in chopped nuts or white chocolate chips to elevate flavor and introduce delightful textural contrast.
7. Baking Process: Distribute batter evenly among muffin cups, filling each about three-quarters full, then bake for 18-22 minutes until a toothpick emerges clean.
8. Cooling and Finishing: Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling; optionally dust with powdered sugar or drizzle with a light lemon glaze before serving.

Notes

• Measure Precisely: Use exact measurements for flour and leavening agents to ensure consistent muffin texture and rise.
• Drain Courgette Moisture: Gently squeeze grated courgette in a clean kitchen towel to remove excess water, preventing soggy muffins.
• Gentle Mixing Technique: Fold ingredients with a light hand, stopping just when combined to maintain a tender, fluffy crumb – overmixing leads to tough muffins.
• Customize Dietary Needs: Easily substitute gluten-free flour blend, replace butter with coconut oil, or use alternative sweeteners for diverse dietary preferences.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 13
• Calories: 150
• Sugar: 12g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg