These Lemon Poppyseed Zucchini Muffins are sunshine in a bite—bright, citrusy, and packed with moist, tender texture thanks to freshly shredded zucchini. The lemon adds a refreshing zing, the poppyseeds bring a subtle crunch, and the zucchini keeps everything soft and fluffy without overpowering the flavor.
They’re the perfect blend of healthy-ish and delicious, ideal for breakfast, snack time, or anytime you want something lightly sweet and satisfying.
Why You’ll Love These Muffins
Whether you’re baking for yourself, your family, or brunch guests, these muffins check all the right boxes:
Moist & Tender: Zucchini keeps them super soft without the need for lots of oil or butter.
Bright & Zesty: Fresh lemon juice and zest give that tangy pop of flavor.
Nutritious-ish: With veggies in the mix, it’s a treat with a little extra goodness.
Freezer-Friendly: Make a batch, freeze them, and enjoy whenever.
Quick & Easy: One bowl, no fuss—perfect for weekday baking.
Ingredients for Lemon Poppyseed Zucchini Muffins
You probably have most of these ingredients in your kitchen already:
- All-purpose flour
- Baking powder + baking soda
- Salt
- Poppyseeds
- Eggs
- Granulated sugar or coconut sugar
- Greek yogurt or sour cream
- Oil (vegetable, coconut, or canola)
- Lemon zest + juice
- Vanilla extract
- Shredded zucchini (don’t squeeze it too dry!)
(See recipe card for exact measurements.)
Instructions
Let’s get baking! Here’s how to whip up these fresh, fluffy muffins:
1. Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppyseeds.
3. Combine the Wet Ingredients: In another bowl, mix the eggs, sugar, oil, lemon zest, lemon juice, vanilla, and Greek yogurt.
4. Add the Zucchini: Fold in the shredded zucchini to the wet mixture.
5. Combine Wet & Dry: Add the dry ingredients to the wet, mixing until just combined. Don’t overmix—lumps are okay.
6. Fill Muffin Cups: Spoon the batter into muffin liners, filling each about ¾ full.
7. Bake: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Cool & Enjoy: Let them cool for a few minutes in the tin before transferring to a wire rack.
Nutrition Facts
Servings: 12 muffins
Calories per muffin: ~180–220 (depending on ingredients used)
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
How to Serve These Muffins
These muffins are amazing warm, room temperature, or even straight from the fridge.
- Top with a little lemon glaze for a bakery-style finish
- Pair with a cup of tea or iced coffee
- Serve alongside fresh berries for a brunch spread
- Toast lightly and add a pat of butter or cream cheese
Additional Tips
Here’s how to make sure your muffins turn out just right:
- Don’t peel the zucchini—just grate and toss it in
- Use fresh lemon juice and zest for the best flavor
- Avoid overmixing for fluffier muffins
- Store in an airtight container at room temp for 2–3 days, or in the fridge up to a week
- Freeze individually wrapped muffins for up to 2 months
FAQ’s
1. Do I need to squeeze the zucchini?
Not fully. Lightly blot if it’s overly wet, but some moisture helps keep the muffins tender.
2. Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
3. What can I use instead of Greek yogurt?
Sour cream or unsweetened applesauce work well.
4. Can I make mini muffins?
Definitely! Just reduce the bake time to about 10–12 minutes.
5. Can I skip the poppyseeds?
Sure! The muffins will still taste great without them.
6. How do I make a lemon glaze?
Mix powdered sugar with fresh lemon juice until smooth and drizzle over cooled muffins.
7. Can I add nuts or berries?
Yes—chopped walnuts or blueberries are great add-ins.
8. Are they sweet?
They’re lightly sweet with a tangy lemon finish—perfect balance.
9. How long do they stay fresh?
Up to 3 days at room temp, a week in the fridge, or 2 months in the freezer.
10. Can I double the recipe?
Absolutely—just use two muffin pans or bake in batches.
Conclusion
Lemon Poppyseed Zucchini Muffins are the kind of treat that feels fancy but comes together fast. They’re zesty, soft, and subtly sweet—perfect for breakfast, brunch, or a mid-afternoon pick-me-up. Bake a batch, and your kitchen will smell like a lemon-scented dream.
Print
Lemon Poppyseed Zucchini Muffins
- Prep Time: 10min
- Cook Time: 20min
- Total Time: 30min
- Yield: 9muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Poppyseed Zucchini Muffins are bright, moist, and packed with flavor. The combination of fresh lemon zest, crunchy poppy seeds, and tender zucchini creates a delightful muffin that’s perfect for breakfast or a snack. Simple to make and utterly delicious!
Ingredients
– 1 1/2 cups grated zucchini (1 medium zucchini)
– 1 cup brown sugar (loosely packed)
– 1/2 cup mild olive oil
– Zest of 1 lemon
– 1 teaspoon vanilla extract
– 1 large egg
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1 tablespoon poppy seeds
Instructions
1. Preheat the oven to 350°F (175°C). Grease a muffin tin to make 9 standard-size muffins.
2. After grating the zucchini, gently squeeze out excess moisture over the sink.
3. In a mixing bowl, whisk together the brown sugar, olive oil, lemon zest, vanilla extract, and egg until well combined.
4. Stir in the flour, salt, baking powder, and baking soda until just combined.
5. Fold in the poppy seeds and grated zucchini.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
– For a denser muffin, omit the baking soda and bake for a few additional minutes.
– These muffins store well in the refrigerator and become even more moist and flavorful after chilling.
– Feel free to adjust the sweetness by reducing the sugar slightly, if desired.
Nutrition
- Serving Size: 1muffin
- Calories: 220
- Sugar: 17g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg