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Moist Lemon Poppy Seed Zucchini Muffins with Cream Cheese Glaze

lemon poppy seed zucchini muffins - featured image
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Tender and bright breakfast muffins combining zucchini, lemon, and poppy seeds, topped with a silky cream cheese glaze for a fresh, indulgent treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80 ml) vegetable oil (canola or sunflower)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups grated fresh zucchini (about 1 medium zucchini), finely grated and excess moisture squeezed out
  • Zest of 1 large lemon
  • 2 tbsp fresh lemon juice
  • 2 tbsp poppy seeds
  • For the cream cheese glaze:
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • ½ tsp vanilla extract
  • 1–2 tbsp milk (or plant-based milk for dairy-free)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
  2. Grate zucchini finely and squeeze out excess moisture using a towel.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, and poppy seeds.
  4. In a large bowl, whisk together vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth and slightly frothy.
  5. Fold grated zucchini gently into the wet mixture.
  6. Add dry ingredients to wet ingredients slowly, stirring gently until just combined. Do not overmix.
  7. Divide batter evenly among muffin cups, filling each about ¾ full (makes 12 muffins).
  8. Bake for 22-27 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool muffins in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  10. To make the glaze, beat cream cheese until smooth. Add powdered sugar, vanilla extract, and milk gradually until smooth and drizzle-able.
  11. Drizzle glaze over cooled muffins and let set for a few minutes before serving.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Use room temperature eggs and oil for better mixing. Do not overmix batter to keep muffins tender. Glaze muffins only when fully cooled to prevent melting. Toast poppy seeds lightly for nuttier flavor if desired. For gluten-free, substitute flour with 1-to-1 gluten-free baking flour. For vegan, replace eggs with flax eggs, use coconut oil, and plant-based cream cheese and milk.

Nutrition

Keywords: lemon poppy seed muffins, zucchini muffins, breakfast muffins, cream cheese glaze, easy muffins, moist muffins, homemade breakfast

Find it online: https://evabake.com/moist-lemon-poppy-seed-zucchini-muffins-recipe-easy-homemade-breakfast-treat/