The Best Fluffy Lemon Courgette Muffins (Zucchini Muffins)

Hey there, fellow baking enthusiast! Today, I want to share with you my all-time favorite recipe for the best fluffy lemon courgette muffins (also known as zucchini muffins). These delightful treats are not only incredibly moist and flavorful but also a great way to sneak some veggies into your diet. Trust me, you won’t even notice the courgettes once they’re baked into these heavenly muffins!

Why You’ll Love This Recipe

Believe me when I say that these lemon courgette muffins are an absolute game-changer. They have become a staple in my household, and for good reason! I make this recipe when I have a surplus of courgettes from my garden, and it’s the perfect solution to use them up. Plus, my family goes crazy for these muffins because they are incredibly moist, tender, and bursting with bright lemony flavor. They are the ultimate treat for breakfast, brunch, or even as an afternoon snack.

Ingredients

Before we dive into the baking process, let’s gather our ingredients. Don’t worry if you don’t have everything on the list – I’ll share a few optional substitutions along the way!

For the muffins, you’ll need:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup grated courgette (zucchini), excess moisture squeezed out
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Optional variations:

If you’re feeling adventurous, you can experiment with some optional additions to your muffins. I’ve tried adding a handful of blueberries, which adds a delightful burst of sweetness. You can also toss in some chopped walnuts or almonds for a satisfying crunch. The possibilities are endless, so don’t be afraid to get creative!

Directions

Now that we have our ingredients ready, let’s start baking these incredible lemon courgette muffins!

Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the grated courgette, granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and gently fold everything together until just combined. Be careful not to overmix, as this can result in dense muffins.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Pro tip: This is the stage where I usually sneak a taste of these irresistible muffins while they’re still warm. It’s hard to resist!

Notes

Through trial and error, I’ve discovered a few helpful tips that can take your lemon courgette muffins to the next level:

For an extra burst of lemon flavor, you can add a simple lemon glaze on top of the cooled muffins. Just mix some powdered sugar with fresh lemon juice until you reach a desired consistency and drizzle it over the muffins.
If you prefer a healthier option, you can substitute half of the all-purpose flour with whole wheat flour. The muffins will still turn out wonderfully fluffy and delicious.
These muffins can be stored in an airtight container at room temperature for up to 3 days. Although, honestly, in my house, they never last more than a day!

Serving Suggestions

Lemon courgette muffins are perfect on their own, but you can elevate them with a few serving suggestions:

For a breakfast treat, spread some creamy butter or tangy lemon curd on top of a warm muffin. It’s a delightful combination that will make your taste buds dance with joy. Alternatively, you can enjoy these muffins alongside a cup of your favorite tea or coffee for a cozy afternoon break. Trust me, you won’t be able to resist having another!

FAQ

Q: Can I freeze these muffins?

A: Absolutely! Once the muffins have cooled completely, you can place them in a freezer-safe bag or container and freeze them for up to 3 months. Just thaw them at room temperature or pop them in the microwave for a quick defrost and enjoy!

Q: Can I use yellow squash instead of courgettes?

A: Yes, you can! Yellow squash is a great substitute for courgettes in this recipe. They have a similar texture and mild flavor, making them an excellent alternative.

Q: Can I use olive oil instead of vegetable oil?

A: While olive oil can add a unique flavor to the muffins, I recommend sticking with vegetable oil for this recipe. The neutral taste of vegetable oil allows the lemon and courgette flavors to shine through without any overpowering notes.

And there you have it! The recipe for the best fluffy lemon courgette muffins. I hope you enjoy baking and savoring these delightful treats as much as I do. Happy baking!

The Best Fluffy Lemon Courgette Muffins (Zucchini Muffins)