★★★★★

Lemon Poppy Seed Muffins with Zucchini

Use up some of the summer zucchini with these incredibly moist and delicious Lemon Poppy Seed Zucchini Muffins. The crumb topping and sweet lemon glaze add so much texture and flavor!

Use up some of the summer zucchini with these incredibly moist and delicious Lemon Poppy Seed Zucchini Muffins. The crumb topping and sweet lemon glaze add so much texture and flavor!

Why this Recipe is Best

These Lemon Poppy Seed Zucchini Muffins are a great addition to your morning routine, and they freeze well too.

But let’s talk about that crumb topping. And the lemon glaze. All wonderful additions to an already flavorful and moist muffin. These muffins truly have it all:

  • lemon poppy seed
  • moisture from the zucchini
  • crunchy crumb topping
  • sweet lemon glaze
Use up some of the summer zucchini with these incredibly moist and delicious Lemon Poppy Seed Zucchini Muffins. The crumb topping and sweet lemon glaze add so much texture and flavor!
Use up some of the summer zucchini with these incredibly moist and delicious Lemon Poppy Seed Zucchini Muffins. The crumb topping and sweet lemon glaze add so much texture and flavor!

More Muffin Recipes

Yield: 18 muffins

Lemon Poppy Seed Zucchini Muffins

Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes

Use up some of the summer zucchini with these incredibly moist and delicious Lemon Poppy Seed Zucchini Muffins. The crumb topping and sweet lemon glaze add so much texture and flavor!

Ingredients

For the muffin:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 cup shredded zucchini
  • ⅔ cup milk (I use skim)
  • ⅓ cup unsalted butter, melted
  • 1 large egg
  • 2 lemons, zested
  • 1 tsp lemon extract
  • 1 Tbsp poppy seeds

For the crumble:

  • ⅓ cup unsalted butter, melted
  • ¾ cup all-purpose flour
  • ¾ cup granulated sugar

For the glaze:

  • 1 ½ cups powdered sugar
  • 1 lemon, juiced (about 2-3 Tbsp)

Instructions

  1. Preheat oven to 350°F. Spray muffin cup tin with baking spray. Set aside.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add in zucchini, milk, melted butter, egg, lemon zest and lemon extract. Mix until combined (will be very thick). Fold in poppy seeds.
  3. Fill muffin tins evenly about ⅔ full. Set aside.
  4. For the crumble, combine melted butter with flour and sugar using a fork. Spoon over muffin batter in the muffin tins, pressing gently.
  5. Bake muffins for 17-19 minutes, until lightly browned and toothpick comes out clean. Remove from oven and cool on rack 5 minutes. Remove from pan and cool completely before adding the glaze.
  6. For the glaze, whisk together the powdered sugar with lemon juice until smooth. Drizzle over cooled muffins. ENJOY.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 24, 2016

Comments & Reviews

  1. I love zucchini bread, muffins, bars, etc. but I can´t get poppy seeds here in Mexico, is there something I could use instead?

  2. I like lemon poppyseed muffin and this recipe with added goodness of zucchini sounds great. Going to try soon..Thanks for sharing.

  3. I think these muffins might be my favorite zucchini recipe of yours so far! I love lemon flavored baked goods, the zucchini is just a bonus. That crumb topping looks so good!

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