Lemon Poppy Seed Zucchini Muffins

This muffin recipe, Lemon Poppy Seed Zucchini Muffins, leans on granulated sugar, to 3 lemons zested and eggs. It makes 12 muffins and takes about 40 minutes.

• Yield 12 muffins
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

• 3/4 cup granulated sugar (can use 1/2 cup for a less sweet muffin)
• 2 to 3 lemons zested (1 to 2 tablespoons zest)
• 2 large eggs
• 1/3 cup neutral flavored oil (like canola, avocado, vegetable, melted coconut oil, etc)
• 1/2 teaspoon vanilla extract
• 1 1/4 cups white whole wheat flour, or all-purpose flour, or half and half
• 1 tablespoon poppy seeds
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups (about 285 grams) shredded zucchini lightly squeezed of excess water, measured after wringing
• Raw or coarse sugar for sprinkling on top (optional)

Instructions

1. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
2. In a large bowl, add the sugar and lemon zest. Use your fingers to rub the lemon zest into the sugar until evenly combined, this helps release the oils of the lemon zest into the sugar increasing the lemony flavor (it should smell amazing!).
3. Add the eggs, oil, and vanilla and whisk until well-combined.
4. In a medium bowl, whisk together the flour, poppy seeds, baking soda, baking powder and salt.
5. Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout.
6. Stir in the shredded zucchini until the batter is just combined. Don't overmix! It's ok if the batter is still slightly lumpy.
7. Divide the batter evenly among the prepared muffin tin. Sprinkle a bit of raw or coarse sugar over the top of the muffins, if desired (optional, but super delicious).
8. Bake for 17-22 minutes until the tops spring back lightly to the touch.
9. Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well).

Cool the bake on a rack until the crumb sets, then slice.