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
- 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
Instructions
- Preparation: Preheat oven to 350°F (175°C) and line a muffin tin with paper cups or spray with cooking spray.
- Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a large mixing bowl until thoroughly combined.
- 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.
- Texture Enhancement: Grate courgette and zest lemon, gently folding these into the wet ingredients to create a vibrant, aromatic base.
- Batter Formation: Gradually incorporate dry ingredients into wet mixture, stirring delicately until just combined – avoid overmixing to maintain a tender crumb.
- Optional Enrichment: Fold in chopped nuts or white chocolate chips to elevate flavor and introduce delightful textural contrast.
- 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.
- 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