Lemon Zucchini Muffins

I used to love the low-fat lemon zucchini muffins at Starbucks and then they discontinued them and I was forced to come up with my own.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 210 Calories

Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon lemon zest
• ¾ cup white sugar
• 1 egg, beaten
• ¾ teaspoon baking soda
• ¼ cup white sugar
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest
• ⅓ cup lemon juice
• 6 tablespoons butter, melted
• 1 zucchini, shredded
• 1 (8 ounce) container lemon yogurt

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Step 2

Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.

Step 3

Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

Step 4

While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.

Step 5

Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.