These Lemon Poppyseed Zucchini Muffins are the very best! Lemony and intense and made with easy components like zucchini, olive oil, flour, and sugar. Love these!

this dish

Annnd would all the zucchini fans please stand?

Although, I think it’s reasonable to state that I’m not a MEGA zucchini fan, so perhaps I should simply be requesting for all the Enthusiasts of Outstanding Muffins and Sugary Food Summertime Flavors to please stand?

If you are a) a fan of zucchini, or b) a fan of cold muffins right out the refrigerator that are thick, damp, therefore texturally best that you could generally forget all your issues for a minimum of 3 seconds while you enter into Muffin Happiness Land? Then yes, you remain in the ideal location. These muffins are that.

These zucchini muffins are my concept of textural excellence. They are perfectly puffy, however not excessively fluffy on the within. Can we value the distinction here? The zucchini keeps things damp, as does the olive oil (!!!), and the brown sugar gets a little additional caramely so you have that barely-sticky browned crown of a muffin ridge, and after that you get simply the smallest textural interest from flecks of lemon enthusiasm and crispy poppyseeds. That balance in between thick, sticky, and rounded puffy top is simply pure magic.


Lemon poppyseed zucchini muffins with bite taken out.

These muffins are really imitated among my preferred fast bread dishes slash “cake” that is proper to consume anytime of day. Keep in mind that one? I simply desired a smaller sized batch of that specific thing in muffin kind for simple snacking, and voila. They worked perfectly.

If you have actually made the bread aka cake in the past, reasonable caution that it is a little bit more thick than these rookie muffins are. If you wish to duplicate that initial bread aka cake level of density, simply leave out the sodium bicarbonate. However we’ll talk more about that in the dish notes.

In the meantime, please feast your eyes on the start of this golden crispy brown sugar satisfies olive oil satisfies fresh lemon enthusiasm batter. THE FRESHNESS. Hold me.

Ingredients in bowl for lemon poppyseed zucchini muffins.

And now we include the fresh zucchini, which has actually been shredded and carefully ejected over the sink in an extremely primary hand-held technique due to the fact that we are the kind of individuals who squeeze zucchini shreds with our own 2 hands, thank you quite.

Grated zucchini for lemon poppyseed zucchini muffins.

Not to be odd or anything, however I understand a few of you resemble me so let’s simply take a minute together to value that this batter is beautiful.

Batter for lemon poppyseed zucchini muffins.

Bake into muffins …

Lemon poppyseed zucchini muffins in muffin pan.

Proceed and consume one while it’s still way too hot.

And after that save the rest in the refrigerator for later on. I understand, you believe I’m so odd, however they get truly scrumptious as they densify in the refrigerator. Yes, densify. Generally not what you desire in your muffins, however for this one, you certainly do. There’s a lot zucchini and olive oil in there that these are going to remain damp and delish no matter how thick they are.

Lemon poppyseed zucchini muffins.

You actually do not require butter on these. Guarantee. There is a lot excellent taste here currently and the texture requires no assistance at all.

However, I think if you actually wished to put your finest foot forward, a small shmear of butter would not be a frustration.

Butter on lemon poppyseed zucchini muffin.

This lemony, caramely brown, zucchini-packed muffin, cold out of the refrigerator in the early morning with a mug of hot coffee?

I do not understand, you men. It may be my dream start to an August early morning.

Watch How To Make Our Lemon Poppyseed Zucchini Muffins (1 Minutes):

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Lemon Poppyseed Zucchini Muffins.

Lemon Poppyseed Zucchini Muffins

4.9 from 50 evaluations


These Lemon Poppyseed Zucchini Muffins are the very best! Lemony and intense and made with easy components like zucchini, olive oil, flour, and sugar. Love these!

Active Ingredients


  1. Preheat the oven to 350 degrees. Grease a muffin tin (for 9 requirement size muffins).
  2. After grating, provide the zucchini a fast capture by turn over the sink to eliminate excess water. Reserve.
  3. In a blending bowl, blend the sugar, olive oil, lemon enthusiasm, vanilla, and egg.
  4. Stir in the flour, salt, baking powder, and baking soda. Then stir in the poppy seeds and zucchini.
  5. Divide batter into muffin tin (I typically get 9 muffins). Bake for 15 minutes or till the tops bounce back when pushed. Yum!


Weirdo alert here, however I like these finest when kept in the refrigerator! They get practically a little thick and they remain very damp.

You can likewise make a more thick variation of these by leaving out the baking soda. You’ll require to bake those a little bit longer– closer to 20 minutes. They will not get the puffy tops, however they’ll be very thick and damp thanks to all that olive oil and zucchini crammed in each bite!

Keywords: lemon poppyseed zucchini muffins, zucchini muffins, lemon zucchini muffins

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