These Meyer lemon zucchini muffins are a bright citrusy taste of spring. Easy to make, relatively healthy and addictively good.
Ever since I made Meyer lemon cookies, which are still some of my favorites, a while back, I have been meaning to do more with Meyer lemons. Unfortunately, their season is relatively short and even within it, you don’t always see them. Plus I often don’t like getting things unless I am fairly sure what I’m going to do with them.
This year, however, one of the times I saw Meyer lemons in the store I decided to just go ahead and get them. I didn’t have a particular plan in mind, but I knew I wanted to try something and didn’t want to miss my chance.
Of course, I then used a bit of zest in some pancakes which still need a little refining, so I haven’t yet shared, but then they languished in the fridge. I had an idea for these muffins but it didn’t quite happen. Eventually, however, I got there, and they were definitely worth the wait.
How they’re made
Once I actually got round to them, these Meyer lemon zucchini muffins were really quick and easy to make. They follow the fairly typical pattern of mixing together the dry ingredients and separately mixing the wet then combining them, along with the zucchini. I’ve made them on the healthier side by using whole wheat pastry flour and a mix of honey and maple syrup (partly because I ran out of honey, as I had originally thought, both either on their own is good too), but you don’t have to.
You could also make these with regular lemons – they will have a little more ‘zing’ to them which I also like. However the flavor of Meyer lemons is definitely something special. In case you didn’t know, it’s a hybrid between lemon and mandarin and the flavor has that bright sweet-tart mix.
I topped these with a little Meyer lemon glaze which I definitely think really makes them that little bit special. It adds to the citrus tang and while it does mean there’s a bit more sugar, to me it’s so worth it.
These Meyer lemon zucchini muffins are on the healthier side, but not lacking in tastiness. They have that bright citrus tang of spring, are relatively light and make a delicious snack.
Meyer lemon zucchini muffins
- 1 cup whole wheat pastry flour 135g
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 lemon zest (ie from 1/2 lemon - Meyer lemon or regular)
- 3 tbsp olive oil
- 1 egg
- 1/4 cup milk 60ml (4tbsp)
- 1/4 cup maple syrup 60ml (or can use honey or a blend of both)
- 1 tbsp lemon juice (or Meyer lemon)
- 1/2 cup zucchini finely grated, 120g
For the glaze (optional)
- 3 tbsp confectioner's sugar icing sugar
- 1 tsp lemon juice (or Meyer lemon)
- Preheat oven to 400F/200C. Line a muffin tray with 6 liners.
- Mix together the dry ingredients in a large bowl - flour, cinnamon, salt, baking powder and lemon zest.
- In another bowl, mix together the wet ingredients - oil, egg, milk, maple syrup and lemon juice. Add the wet ingredients to the dry and add the grated zucchini. Mix until well combined but try not to overmix.
- Divide the mixture between the liners and flatten out the top a little. Bake for approximately 20 minutes until a skewer inserted in the middle comes out clean and they are gently brown. Allow to cool, transferring to a cooling rack after a couple minutes.
- When they are completely cool, mix together the sugar and lemon juice for the glaze and drizzle over the top.
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