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Moist Lemon Poppy Seed Zucchini Muffins with Cream Cheese Glaze

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These moist lemon poppy seed zucchini muffins feature shredded zucchini for moisture and a tangy cream cheese glaze for a sweet finish. Perfect for brunch or a snack, they combine fresh lemon flavor with a subtle crunch.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 1/2 cups shredded zucchini (about 1 medium zucchini), squeezed to remove excess moisture
  • Zest from 2 lemons
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Glaze:
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon (15ml) lemon juice
  • 1–2 tablespoons (15-30ml) milk, to thin glaze as needed

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. Shred zucchini using a grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds until evenly combined.
  4. In another bowl, whisk vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
  5. Fold shredded zucchini into the wet ingredients until evenly distributed.
  6. Pour wet mixture into dry ingredients and fold gently with a spatula until just combined; do not overmix.
  7. Spoon batter evenly into muffin cups, filling each about 3/4 full.
  8. Bake for 20-25 minutes, checking at 20 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let muffins cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely.
  10. To make the glaze, beat cream cheese with powdered sugar and lemon juice until smooth. Add milk as needed to reach a drizzle-able consistency.
  11. Once muffins are cool, drizzle cream cheese glaze over the tops using a spoon or piping bag.

Notes

Squeeze excess water from shredded zucchini to avoid soggy muffins. Use fresh lemon zest for best flavor. Do not overmix batter to keep muffins tender. Let muffins cool before glazing to prevent glaze from melting. If batter is too thick, add a splash of milk. If glaze stiffens, warm briefly in microwave.

Nutrition

Keywords: lemon poppy seed muffins, zucchini muffins, cream cheese glaze, moist muffins, easy baking, brunch recipe, snack recipe

Find it online: https://shimmersnack.com/moist-lemon-poppy-seed-zucchini-muffins-recipe-easy-homemade-with-cream-cheese-glaze/