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!
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°. Generously spray a 12-cup muffin tin with nonstick cooking spray (preferably a baking spray with flour in it).
- 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.
- In a large mixing bowl, whisk together the flour, sugars, salt, baking powder, and baking soda.
- In a medium mixing bowl, whisk together the olive oil, milk, eggs, vanilla, lemon zest, poppy seeds, and Limoncello.
- 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.
- 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