Lemon Poppy Seed Zucchini Muffins
 
 
Yield: 12 muffins
Ingredients
  • 1 lemon, zested
  • 1 cup sugar
  • 2 teaspoons poppy seeds
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • ¼ cup buttermilk or plain yogurt (not Greek)
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 cup packed grated zucchini (about 1 zucchini)
Directions
  1. Preheat the oven to 350 degrees F then line a 12-cup muffin pan with paper liners and set aside.
  2. In a medium mixing bowl, combine the lemon zest, sugar and poppy seeds. Measure out 3 tablespoons of the lemon-poppy seed sugar and set aside in a small bowl.
  3. In a large mixing bowl, sift together the flour, baking soda, baking powder and salt.
  4. In the medium bowl with the remaining lemon-poppy seed sugar, add the vegetable oil, buttermilk (or yogurt), vanilla and eggs. Whisk to combine then stir into the flour mixture until just combined. Mix in the grated zucchini.
  5. Divide the batter between the prepared muffin cups. Fill the liners about ¾ full then sprinkle the tops of the muffins with the 3 tablespoons of lemon-poppy seed sugar. Bake for 23-25 minutes or until the muffin edges are golden brown and a toothpick inserted in the center of the muffin comes out clean. Cool the muffins for 5 minutes in the pan then transfer to a wire cooling rack to cool completely.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/08/03/lemon-poppy-seed-zucchini-muffins/