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Moist Lemon Poppy Seed Zucchini Muffins Recipe with Easy Cream Cheese Drizzle

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These moist lemon poppy seed zucchini muffins combine fresh lemon zest and juice with shredded zucchini for a tender crumb, finished with a tangy cream cheese drizzle. Perfect for a light, fresh, and comforting treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or almond flour for gluten-free)
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 cup (200g) granulated sugar (or coconut sugar)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 cup (120g) finely shredded zucchini, squeezed lightly
  • ½ cup (120g) plain Greek yogurt or dairy-free alternative
  • For the Cream Cheese Drizzle:
  • 4 oz (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1–2 tablespoons milk or cream (to thin the drizzle)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds.
  3. In a larger bowl, whisk sugar and eggs until slightly fluffy (about 2 minutes). Slowly add oil and vanilla extract, whisking continuously.
  4. Stir in lemon zest and lemon juice.
  5. Fold in shredded zucchini gently.
  6. Add Greek yogurt and stir until just combined.
  7. Gradually fold dry ingredients into wet mixture with a spatula until just combined; avoid overmixing.
  8. Spoon batter evenly into muffin cups, filling about ¾ full.
  9. Bake for 20-25 minutes or until a toothpick inserted comes out clean and tops spring back lightly.
  10. Cool muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  11. Prepare cream cheese drizzle by beating cream cheese, powdered sugar, and lemon juice until smooth; add milk or cream to reach drizzle consistency.
  12. Drizzle cream cheese mixture over cooled muffins and let set for 10 minutes before serving.

Notes

Use fresh lemon zest and juice for best flavor. Shred zucchini finely and squeeze out excess moisture to avoid soggy muffins. Avoid overmixing batter to keep muffins tender. Tent muffins with foil if browning too quickly. Muffins freeze well; thaw before serving and drizzle cream cheese after reheating. For dairy-free, substitute coconut oil, dairy-free yogurt, and cream cheese alternatives. For gluten-free, use almond flour or gluten-free blend with xanthan gum.

Nutrition

Keywords: lemon muffins, zucchini muffins, poppy seed muffins, cream cheese drizzle, moist muffins, spring baking, gluten-free option, dairy-free option

Find it online: https://jollyfork.com/moist-lemon-poppy-seed-zucchini-muffins-recipe-with-easy-cream-cheese-drizzle/