Lemon Poppy Seed Muffins with Zucchini
Super soft and spongy lemon poppy seed muffins with zucchini will be the best way to start your day. Check out what makes these muffins the best every time!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk*
- 3/4 cup brown sugar
- 1/4 cup canola oil
- zest of 1 lemon
- 1 egg, at room temperature**
- 1 tsp vanilla
- 1 tbsp poppy seeds
- 1 sm-med zucchini peeled and grated
Instructions
- Preheat oven to 400℉. Spray 12 cup muffin tin with non-stick cooking spray. Set aside. Add egg to small bowl of warm water to speed process of getting it to room temperature.
- In a large bowl, add the flour, baking soda, and salt. Mix well with wire whisk. In a separate medium bowl, combine the buttermilk, brown sugar, oil, lemon zest, egg, and vanilla. Stir well until incorporated. Squeeze out excess water from zucchini over sink using a clean towel or just your clean hands (works just as well). Mix in zucchini.
- Add wet ingredients to dry ingredients along with poppy seeds and stir just until incorporated. Add batter to wells of muffin tin. Fill 2/3-3/4 full. Bake for 20 minutes or until muffins spring back when touched. Let cool. Muffins can easily be removed when warm if desired using a butter knife to loosen muffin from edges of well. Enjoy!
Notes
*If you do not have buttermilk on hand, add 1 tbsp white vinegar to 1 cup of milk and allow to rest for 10 minutes and this will work in place of the buttermilk.
**Using a room temperature egg allows the batter to mix more evenly.