Lemon Poppy Seed Zucchini Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist lemon-poppy muffins studded with shredded zucchini, topped with a crumb topping and bright lemon glaze. Tender and tender with bright citrus flavor. Perfect for breakfast, snacks, or a light dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup shredded zucchini
- 2/3 cup milk
- 1/3 cup unsalted butter (melted)
- 1 large egg
- 2 lemons (zested)
- 1 teaspoon lemon extract
- 1 Tablespoon poppy seeds
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 cups powdered sugar
- 1 lemon (juiced (about 2 Tablespoons))
At a glance
PER SERVING · TIME 34M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 19m
- Sodium
- 93mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 95mg
- Calcium
- 29mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 93MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.