Well, it’s officially been over a year since I started working from home. What better way to reflect upon that weird milestone than to make some delicious muffins? Lemon Poppy Seed Zucchini Muffins, to be specific.
To convince you to give these muffins a try, here’s a glowing review from my boyfriend:
“These muffins slap.”
So there you have it.
I really like the addition of almond flour to these muffins. The almond flour, in addition to the fresh zucchini, give them a really great soft texture. They’re super tender with a really lovely delicate flavor from all the lemon. I can’t put my finger on exactly what the poppy seeds add, but why have a plain lemon muffin when you can have a lemon poppy seed muffin?
These muffins are pretty perfect eaten on their own, particularly warm out of the oven. You can also top them with butter, honey, or my easy blackberry compote if you’re feeling bold.
Related Recipes
If you crave another muffin recipe containing a sneaky veggie serving, try my Double Chocolate Zucchini Muffins.
Another of my favorite muffin recipes (because I have many favorite muffin recipes) are my Strawberry Basil Muffins. If you’ve been a fan of my blog for a while, you’ll have noticed that I’m a basil sugar fiend. There’s no bright, summery dessert that can’t be kicked up a notch with some freshly made basil sugar.
Happy Spring, and happy baking!
Lemon Poppy Seed Zucchini Muffins
Ingredients
- 1 ½ cup all purpose flour
- 1 cup almond meal
- 2 tablespoons poppyseeds
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup neutral oil I used canola
- ¼ cup white sugar
- ¼ cup maple syrup
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- Zest of one lemon
- 1 cup shredded zucchini
Instructions
- Preheat oven to 350° F. Prepare a muffin tin by lining with cupcake liners or lightly greasing with oil or butter.
- In a large bowl, combine flour, almond meal, poppyseeds, salt, baking powder, and baking soda. Stir to combine.
- In a medium bowl, combine oil, sugar, maple syrup, egg, vanilla, lemon juice, and lemon zest. Whisk until combined.
- Add the wet ingredients to the dry, and stir with a spatula until the dry spots are mostly gone. Then add the shredded zucchini, and fold until incorporated. The batter will be pretty thick.
- Divide the batter amongst the 12 cups, filling each cup about 2/3 of the way full.
- Bake for 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Let cool about 10 minutes in the tray, then carefully remove and finish cooling on a cooling rack.
[…] These Lemon Poppy Seed Zucchini Muffins are super soft and […]
These are great, thanks!