Hey there, baking enthusiasts! ????♀️ Get ready to infuse your taste buds with a burst of sunshine by indulging in the delectable Lemon Zucchini Muffins – a delightful fusion of tangy lemon and the freshness of garden zucchini! ???????? As you sink your teeth into these moist, lemon-kissed muffins adorned with specks of grated zucchini, you’ll experience a true symphony of flavors. These muffins are the perfect companions for a cozy morning or an energizing afternoon snack! ????????
Ingredients that Spark Joy (makes 12 muffins):
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 1 cup of grated zucchini (ensure excess water is squeezed out)
- 1/2 cup of vegetable oil
- 1/4 cup of fresh lemon juice
- 2 tbsp of lemon zest
- 2 large eggs
- 1/2 cup of buttermilk (or milk with 1/2 tsp of vinegar)
- Optional: Lemon glaze (powdered sugar and lemon juice) for an exquisite drizzle
Let’s Embark on Our Baking Journey! ????????????????:
1️⃣ Begin by preheating your oven to a toasty 350°F (175°C). While that’s underway, get your muffin tin ready with charming paper liners.
2️⃣ In a spacious mixing bowl, let’s whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and a pinch of salt – a harmonious symphony of ingredients laying the foundation for your citrusy masterpieces! ????????
3️⃣ In a separate bowl, let the grated zucchini, vegetable oil, fresh lemon juice, lemon zest, eggs, and buttermilk waltz together in a flavorful embrace. Give them a gentle whisk until the mixture is a delightful lemony medley! ????????
4️⃣ Gradually introduce the wet ingredients to the dry ingredients, stirring until they blend harmoniously. Remember, it’s all about balance – don’t overmix, a few delightful lumps are a-okay!
5️⃣ It’s time to scoop this luscious batter into the waiting muffin tin. Fill each cup approximately two-thirds full, and prepare to witness these muffins rise beautifully in the oven! ????????
6️⃣ Bake your future delights in the preheated oven for around 18-20 minutes. You’ll know they’re ready when a toothpick inserted into the center of a muffin emerges clean and adorned with a golden hue.
7️⃣ As these gems emerge from their warm cocoon, let them cool slightly before showering them with a drizzle of lemon glaze. This final touch will envelop your muffins in an additional layer of citrusy sweetness, like a sunny embrace on a breezy day. ????????
???????? And there you have it – your Lemon Zucchini Muffins are ready to enchant your palate! Savor them warm or relish them cool – these muffins are a true embodiment of zesty delight! ????????
Don’t let this experience be your secret! Tag your friends who would undoubtedly fall in love with these Lemon Zucchini Muffins! ???????? Share the magic of this recipe with them and ignite their passion for baking! ????❤️ Remember to bookmark it for your next brunch or teatime rendezvous! ????????
Frequently Asked Questions:
Q1: Can I use whole wheat flour instead of all-purpose flour? A: Absolutely! Whole wheat flour can add a nutty dimension to the muffins while maintaining their delightful texture.
Q2: Is it necessary to use buttermilk? A: Buttermilk imparts a unique tanginess and tenderness to the muffins, but you can create a similar effect by using regular milk with a touch of vinegar.
Q3: How do I store the leftover muffins? A: Store them in an airtight container at room temperature for a day or two, or refrigerate them for extended freshness.
Q4: Can I freeze these muffins? A: Yes, you can freeze them for up to three months. Thaw them at room temperature or warm them in the oven when ready to enjoy.
Q5: Can I skip the lemon glaze? A: Of course! The lemon glaze adds an extra layer of sweetness and tanginess, but the muffins are delicious even without it.