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.
Original recipe makes 12 muffins
Ingredients
1 3/4 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 zucchini, shredded
1 (8 ounce) container lemon yogurt
6 tablespoons butter, melted
1 egg, beaten
1 tablespoon lemon juice
1 tablespoon lemon zest
1/3 cup lemon juice
1/4 cup white sugar
2 teaspoons lemon zest
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PREP
15 mins
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COOK
25 mins
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READY IN
1 hr 40 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- 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.
- Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- 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.
- 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.
Nutrition
Calories: 210 kcal
Carbohydrates: 35.4 g
Cholesterol: 33 mg
Fat: 6.4 g
Fiber: 0.8 g
Protein: 3.7 g
Sodium: 278 mg