Lemon-Poppy Seed Olive Oil Muffins with Zucchini

Zucchini will soon be taking over gardens everywhere, and do I have a recipe for you! You don’t even have to like zucchini to love these Lemon-Poppy Seed Olive Oil Muffins with Zucchini. The veggie plays a supporting role—you can’t really taste anything, but you get to say you’re eating your veggies while enjoying cake for breakfast, plus this recipe helps you use up any zucchini-in-excess situation you may find yourself in. And it helps keep the muffins moist.The batter—and interior of the muffins—is a sunny yellow color dotted with poppy seeds that just screams summer. The fruity olive oil and lemon in two forms (zest and Limoncello) make these bright and punchy while staying incredibly moist. So moist that I had to use the word three times already. They literally cannot dry out.The muffin tops dome and the sides basically fry, getting golden-brown and crispy as they bake.

These muffins were a true labor of love. It took me a lot of testing to get the right flavor, texture, amount, and a muffin that actually released from the pans. Because of the sugar and olive oil, these stuck like you wouldn’t believe. I tried lining the muffin cups (but they just stuck to the muffin liners) and using a silicon muffin pan (just…no). Ultimately, I sprayed the shit out of the muffin pan with a baking spray with flour and prayed for the best. Obviously, something worked because I got to this recipe! Also, I absolutely despise when a muffin or cupcake recipe does not make either 12 or 24 muffins, so I had to engineer the recipe to get 12 muffins. I highly recommend eating these warm—just out of the oven and hot enough to burn your mouth. Reheat any leftovers in the microwave before eating because warm muffins are just better, right?

These DO NOT need butter, but when have we ever neeeeeded butter? Go ahead…slather them up. Bon appétit and enjoy!

Lemon-Poppy Seed Olive Oil Muffins with Zucchini

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• Author: Amanda
• Yield: 12 muffins

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Description

Sunny, rich, and (yes, I’m going to say it) moist lemon-poppy seed muffins stuffed with zucchini are the bright, punchy breakfast (or dessert to be honest) you need for summer!

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Ingredients

Scale 1x2x3x

• 3 cups (about 450 grams) coarsely grated zucchini
• 1-1/2 cups (180 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (107 grams) packed light brown sugar
• 1 teaspoon kosher salt
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup fruity extra-virgin olive oil (like this one)
• 3/4 cup whole milk
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• Zest of 2 lemons
• 2 tablespoons poppy seeds
• 3 tablespoons Limoncello

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Instructions

1. Preheat the oven to 400°. Generously spray a 12-cup muffin tin with nonstick cooking spray (preferably a baking spray with flour in it).
2. Place the shredded zucchini in a microwave-safe bowl and heat for 1-1/2 to 2 minutes. Let cool slightly before transferring to a dish towel; wring as much water as possible out of the zucchini. Transfer to a dry mixing bowl and allow to cool completely.
3. In a large mixing bowl, whisk together the flour, sugars, salt, baking powder, and baking soda.
4. In a medium mixing bowl, whisk together the olive oil, milk, eggs, vanilla, lemon zest, poppy seeds, and Limoncello.
5. Make a well in the center of the dry ingredients and pour in the lemon-olive oil mixture. Fold the ingredients together until they are just combined. Fold in the cooled shredded zucchini.
6. Fill the muffin cups equally and transfer them to the oven. Bake until the muffins are set, the tops are golden brown and a cake tester inserted near the center comes out clean, about 20 to 25 minutes. Rotate the pan halfway through the baking time. Remove from the oven and let cool slightly before serving.

• Category: Muffins & Scones, Breakfast, Baked Things