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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 a bright citrus flavor, subtle crunch from poppy seeds, and a creamy tangy cream cheese glaze. Perfect for breakfast, snacks, or brunch, they are easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 1½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
  • 2 tablespoons poppy seeds
  • For the cream cheese glaze:
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 to 2 tablespoons fresh lemon juice, to taste
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. Grate the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a separate medium bowl, combine sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Whisk until smooth and glossy, about 1-2 minutes.
  5. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined; a few lumps are okay.
  6. Fold in the grated zucchini carefully, ensuring even distribution without overmixing.
  7. Divide batter evenly among muffin cups, filling each about ¾ full (3 to 4 tablespoons or 45-60g per cup).
  8. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Muffins should spring back lightly when pressed.
  9. Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Do not glaze while warm.
  10. Prepare the cream cheese glaze by beating softened cream cheese with powdered sugar, lemon juice, and vanilla extract until smooth and spreadable. Adjust lemon juice for desired consistency.
  11. Once muffins are cool, drizzle or spread the cream cheese glaze over the tops. Let sit a few minutes to set before serving.

Notes

Do not overmix the batter to avoid dense muffins. Squeeze zucchini well to prevent sogginess. Prepare glaze after muffins have cooled to avoid melting. Rotate muffin tin halfway through baking for even browning. If batter is too thick after adding zucchini, add 1-2 tablespoons milk to loosen. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For vegan, use flax eggs, coconut oil, and dairy-free cream cheese.

Nutrition

Keywords: lemon zucchini muffins, poppy seed muffins, cream cheese glaze, moist muffins, easy muffins, breakfast muffins, zucchini baking

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