I used to love the lowfat lemon zucchini muffins at Starbucks and then they discontinued them and I was forced to come up with my own
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 40 mins
Ingredients
Instructions
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups
or line with paper muffin liners.
Mix flour
3/4 cup sugar
baking powder
baking soda
and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini
yogurt
butter
egg
1 tablespoon lemon juice
and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt
slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean
about 20 minutes.
While muffins are baking
whisk 1/3 cup lemon juice
1/4 cup sugar
and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved
about 5 minutes. Cover and keep glaze warm over low heat.
Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.