A sweet and lemony zucchini muffin made with greek-yogurt
Cuisine: Baked Goods
Keyword: greek yogurt, lemon, zucchini
Author: Trish | The In Fine Balance Food Blog
8tablespoonsunsalted buttermelted and cooled slightly
1cup2% greek yogurtor sour cream, light or regular
3tbsplemon juicefreshly squeezed, approximately the juice from half a lemon
1teaspoonpure vanilla extract
1tbsplemon zestfreshly grated, about the zest from one lemon
1-½ to 2cupsshredded zucchiniabout 3 smallish zucchini, grated and lightly squeezed to remove moisture
For the topping:
Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
Melt the butter and allow to cool. Zest the lemon, then juice one half and set aside. Grate the zucchini, and squeeze out some of the excess moisture. I like to do this by laying the grated zucchini in a clean dish towel, gathering up the ends and squeezing out some of the liquid over the kitchen sink.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, baking soda, and salt and whisk to blend.
In a medium bowl, whisk together the greek yogurt, melted butter, eggs, lemon juice, and vanilla until smooth. Lightly stir the dry ingredients into the yogurt mixture with a spatula until the batter just comes together; do not overmix. Gently stir in the zucchini and lemon zest. This is a thick batter.
Evenly divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
Sprinkle a generous ½ tsp granulated sugar over each muffin. Use your fingers to gently pat the topping into the tops of the muffins.
Bake the muffins until they’re golden brown and a tooth pick comes inserted into the centre of the muffin comes out clean, about 20-22 minutes.
Let muffins cool in the pan for 5-10 minutes before moving them out of the pan to cool on a wire rack. Best served warm.
Make-ahead - best eaten the day of, or the day after baking, Freeze for longer storage.You can make mini muffins with this recipe, bake 8-10 minutes.This is an awesome muffin base - great with your favourite fruit. Add raspberries, blackberries or chopped apples instead of the zucchini.