Lemon Zucchini Muffins are the perfect use for your garden fresh zucchini! Wholesome and tender with just the right amount of bright lemon flavor. Top them with honey butter for a tasty weekend breakfast!
If you planted zucchini in your garden this year, this is about the time when you start to have a surplus. My zucchini plant has been weird this year. Instead of having zucchini that are long, all of mine have grown short and fat. I can’t quite figure out what’s going on, but at least they still taste good.
The first zucchini I picked I ended up using in these Lemon Zucchini Muffins. It was one of those sneaky ones that hides under a leaf and gets missed. I had checked it a couple days earlier and it was still too small to pick. Then, when I went out two days later to water the garden it was about ten times as big! Not only did it get used in these muffins, but I used the rest and made this Mediterranean Zucchini, Tomato and Feta Salad.
There’s plenty of zucchini recipes floating around this time of year, especially ones for baked goods. I’m always tempted to go the dessert route and make Zucchini Brownies, Zucchini Oatmeal Chocolate Chip Cookies or a Zucchini Bundt Cake. However, I know I have very little self control when dessert is in our house. In order to save myself I went with these Lemon Zucchini Muffins Instead.
When it comes to baking muffins I almost alway have leftovers. When there’s only two people in the house 12 muffins is a lot of consume in one day. Unfortunately, muffins are one of those baked goods that I don’t like when they’re a day old. They tend to dry out quickly and get a sticky top on them. My solution is to freeze them so they retain their moisture and work well for a quick snack or breakfast.
The Best Way to Freeze Muffins
- Once the muffins come out of the oven cool them completely on a wire cooling rack. Doing this helps the muffins freeze faster and stay fresher in the process.
- Wrap each muffin individually in plastic wrap. This will help keep air off the surface of the muffins and prevent freezer burn.
- Place the muffins in an airtight container. Freezer bags, plastic or glass containers that are safe for freezer use. Be sure to press out all of the excess air if using a freezer bag.
- Store the muffins in an area of the freezer that is near the bottom or back and has a more consistent temperature. This will minimize the amount of thawing and refreezing that can happen every time the freezer is opened.
A little more about these Lemon Zucchini Muffins. They’re sweetened with maple syrup instead of cane sugar. I tend to sweet most of my muffins and quick breads with liquid sweeteners such as maple syrup or honey. I love using a natural sweetener because of the flavor and I tend to not need as much of it.
Can I Use Honey Instead of Maple Syrup?
Yes. You can use either maple syrup, honey or a combination of both. If you choose to use honey be aware that it tends to brown/caramelize faster than cane sugar due to the higher sugar content and can burn if you aren’t paying attention. You can prevent this by lowering the oven temperature and checking them often. I suggest lowering the oven temperature by 25° F.
The final component that is optional, but I highly recommend making is the honey butter to slather all over these warm muffins. Honey and lemon are made for each other, so it only made sense to mix some into the butter. These muffins will be a delicious addition to your next weekend breakfast or brunch!
- 1 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup maple syrup, or honey or a combination of both (see note above regarding honey)
- 1/4 cup olive oil
- 2 eggs
- 1 1/2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 cup milk of choice
- 1 1/2 cups shredded zucchini, if there's a lot of liquid squeeze out with hands or a towel
- 3 tablespoons butter, softened
- 1 tablespoon honey
- Pinch of salt
- Preheat oven to 400° F. and line a standard muffin pan with liners or spray with oil.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Pour the wet into the dry and fold together with a rubber spatula until just combined. Fold in the shredded zucchini.
- Divide the batter evenly into the prepared muffin pan and bake on the middle rack of the oven for 14-16 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack for several minutes before serving.
- While the muffins cool stir together the butter, honey and pinch of salt until combined. Serve alongside the muffins.
Honey butter not included in nutritional information.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 153 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 31mg Sodium: 199mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 3g