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!
Preheat oven to 350°F. Spray muffin cup tin with baking spray. Set aside.
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.
Fill muffin tins evenly about 2/3 full. Set aside.
For the crumble, combine melted butter with flour and sugar using a fork. Spoon over muffin batter in the muffin tins, pressing gently.
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.
For the glaze, whisk together the powdered sugar with lemon juice until smooth. Drizzle over cooled muffins. ENJOY.
Notes
One lemon yields about 2 Tablespoons of lemon zest, and lemon juice.
Grate the zucchini with a box grater or other hand held grating tool. You want it finely shredded; not pureed.
Fill each cavity of the muffin tin about 2/3 of the way full. This leaves them room to rise while getting a slightly domed top.
Bake the muffins until lightly browned. They’re done baking when a toothpick inserted in the center comes out clean.
Let the muffins cool completely before adding the glaze. If the muffins are warm the glaze will melt and make a sticky (but still delicious) mess.
Store baked muffins in an airtight container at room temperature.