Lemon Poppy Seed Zucchini Muffins

I may have a slight muffin obsession. This time around it’s lemon poppy seed zucchini muffins.

Lemon Poppy Seed Zucchini Muffins in a vintage tin.

Here’s why you should make zucchini muffins…

If you look back in my recipe archives, you’ll find a ridiculous number of muffin recipes.  I stand behind every single one of them, and I will keep creating muffin recipes until there are none left to create (so, basically never).  You will also see an absurd number of soup recipes in the archives, which I also will not apologize about (P.S. the real soup season is coming up and I CANNOT WAIT to come up with some new recipes).

This time I wanted to feature the loads of zucchini lingering in gardens across America, and what better way to dress up a zucchini muffin than with lemon and poppy seeds?  Nada.  And I must tell you, these babies are soft, tender and have the perfect balance of sweetness and tangy lemon.  Plus, they boast some pretty stellar nutritional benefits, too.  (If that’s not sexy to you, I’m sorry, but I’m all about the flax.)

Lemon Poppy Seed Zucchini Muffins in a vintage tin.
Lemon Poppy Seed Zucchini Muffins in a vintage tin.

Here’s how to make zucchini muffins (with lemon poppy seed)!

Here are the few of the ways I make muffins a bit healthier but still maintain that incredible muffin texture and flavor:

  • Whole wheat pastry flour.  Grab a bag and it’ll change your life.  It has all the fiber of regular whole wheat flour but it’s finely ground and soft and luxurious and beautiful.  It’ll be your new favorite flour for almost everything.
  • Oats.  Again with the fiber.  And they provide a wholesome, hearty texture that can’t be beat.
  • Flax.  (My lover.)  Omega 3s, fiber and all that jazz.
  • Greek yogurt.  Protein, protein and more protein.  Plus, it keeps the muffins moist and tender. (Sorry not sorry.)
  • Heart-healthy oil.  Of some sort.  I like organic canola or avocado, but you do you.
  • Veggies and/or fruit.  This time it’s zucchini, next time it’ll be some other brightly colored produce item to make the muffins reeeeallly special.
  • A bit less sugar.  A little sugar is totally okay in our diet, but a 12-cup muffin recipe does not need 2 cups to be sweet and delicious.  I use 1/2 cup.
Lemon Poppy Seed Zucchini Muffins in a vintage tin.

And I’m sorry if you don’t find my nutrition tidbits sexy.  Just ignore me and make the muffins.  You’ll fall in love.

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Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins in a vintage tin.

Zucchini muffins with fresh lemon and poppy seeds, made with whole grain flour, flax and yogurt.

  • Author: Julie Andrews
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 min
  • Yield: 12 muffins 1x
  • Category: Muffins, Baked Goods
  • Method: Baking
  • Cuisine: American
Scale

Ingredients

  • 1 cup whole wheat pastry flour*
  • 1 cup old-fashioned rolled oats
  • 2 tablespoons ground flax seed
  • 2 teaspoons baking powder
  • ½ teaspoon coarse salt
  • 2 large eggs
  • 6-ounces plain or vanilla Greek yogurt (about ⅔ cup)
  • ½ cup granulated sugar
  • 3 tablespoons oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure lemon extract (optional)
  • 1 medium zucchini, shredded (about 1 ½ cups)
  • Zest and juice of 1 medium lemon (about ¼ cup)
  • 1 ½ tablespoons poppy seeds

Instructions

  1. Preheat oven to 350 degrees. Prepare 12-cup muffin tin with muffin liners.
  2. In a medium mixing bowl, which together flour, oats, flax, baking powder and salt until combined.
  3. In a separate medium mixing bowl, whisk together eggs and sugar until fluffy. Whisk in yogurt, oil, vanilla extract and lemon extract (if using) until combined.  Stir in shredded zucchini, lemon zest and juice and poppy seeds.
  4. Fold dry ingredients into the bowl with the wet ingredients and mix until just combined.
  5. Scoop muffin batter into the prepared muffin cups, filling about ¾ of the way to the top. Bake 22-27 minutes or until muffins are just set.  Allow to cool on a wire rack.

Notes

Substitution Tip: You can also sub for whole wheat, all-purpose or oat flour.  If using almond flour, I use a blend of almond flour and coconut.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 148
  • Sugar: 10
  • Sodium: 287
  • Fat: 6
  • Saturated Fat: 1
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 21
  • Fiber: 3
  • Protein: 4
  • Cholesterol: 32

Keywords: summer, seasonal, easy, healthy, quick, whole wheat, gluten free option

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