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.
Ingredients
- ¾ cups all-purpose flour: 1 piece
- white sugar: 0.75 cup
- baking powder: 1 tsp
- baking soda: 0.75 tsp
- salt: 0.5 tsp
- zucchini: 1 piece (shredded)
- lemon yogurt: 1 container (8 ounce container)
- butter: 6 Tbsp (melted)
- egg: 1 piece (beaten)
- lemon juice: 1 Tbsp
- lemon zest: 1 Tbsp
- lemon juice: 0.33333 cup
- white sugar: 0.25 cup
- lemon zest: 2 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
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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.
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Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
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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.
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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.
