Best Zucchini Lemon Poppy Seed Muffins Recipes

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LEMON-POPPY SEED ZUCCHINI MUFFINS



Lemon-Poppy Seed Zucchini Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 12

1 lemon
1 cup sugar
2 teaspoons poppy seeds
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup buttermilk or plain yogurt (not Greek)
1/2 teaspoon pure vanilla extract
2 large eggs
1 cup packed grated zucchini (about 1 zucchini)

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Using a vegetable peeler, remove the zest from the lemon in wide strips, being careful not to remove the white pith. Combine the lemon zest and sugar in a food processor and process until the zest is finely chopped, scraping the bowl halfway through, about 1 minute. Stir in the poppy seeds. Scoop out 3 tablespoons of the lemon-poppy seed sugar and set aside.
  • Whisk the flour, baking soda, baking powder and salt in a large bowl. Whisk the remaining lemon-poppy seed sugar, the vegetable oil, buttermilk, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined. Stir in the zucchini.
  • Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Sprinkle the tops of the muffins with the reserved lemon-poppy seed sugar. Bake until the muffins are golden brown around the edges and a toothpick inserted into the center comes out clean, 23 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

ZUCCHINI-LEMON-POPPY SEED MUFFINS



Zucchini-Lemon-Poppy Seed Muffins image

Our family's favorite muffins! Great for school lunches. Just don't tell my picky eaters that these contain a green vegetable!

Provided by Teresa Ejinaka

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 35m

Yield 18

Number Of Ingredients 14

1 ½ cups brown sugar
2 eggs
½ cup vegetable oil
½ cup applesauce
2 lemons, zested
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup all-purpose flour
1 cup whole wheat flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups peeled and grated zucchini
3 tablespoons poppy seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.
  • Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.
  • Pour batter into the lined muffin cups. Fill any empty muffin cups with water.
  • Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 30.2 g, Cholesterol 20.7 mg, Fat 7.5 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 149.4 mg, Sugar 19.2 g

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