Description

These Lemon Zucchini Muffins are a delightful combination of fresh zucchini and zesty lemon, baked to perfection. With simple preparation and key ingredients, they make a wonderful snack or breakfast treat for anyone seeking a homemade delight.

Ingredients

Scale

1 1/2 cups zucchini grated and let sit on a paper towel
1 1/2 cups all purpose flour spoon and leveled
1 (3.9 ounce) instant lemon pudding
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
8 tablespoons butter softened
1 cup granulated sugar
2 eggs
1/2 cup sour cream
2-3 lemons divided
1 cup powdered sugar

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Instructions

Preheat the oven to 425 degrees and line a muffin tin with paper liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
In a large bowl, combine softened butter and sugar. Use a hand mixer to blend until creamy.
Add eggs, sour cream, and the juice and zest of one lemon to the butter mixture. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Use a wooden spoon to fold in the grated zucchini until evenly incorporated.
Pour the batter into the prepared muffin tin. Bake at 425 degrees for 5 minutes, then reduce the heat to 350 degrees without opening the oven and bake for an additional 15-18 minutes or until a toothpick inserted into the center comes out clean.

Notes

Allow muffins to cool for a few minutes before transferring to a wire rack.
For extra lemon flavor, add additional lemon zest or a drizzle of lemon glaze on top.

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 12g
Sodium: 200mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg