Time 1h40m Yield 12 Number Of Ingredients 14 Steps:
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.
Time 2h Yield 12 muffins Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Using a vegetable peeler, remove the zest from the lemon in wide strips, being careful not to remove the white pith. Combine the lemon zest and sugar in a food processor and process until the zest is finely chopped, scraping the bowl halfway through, about 1 minute. Stir in the poppy seeds. Scoop out 3 tablespoons of the lemon-poppy seed sugar and set aside. Whisk the flour, baking soda, baking powder and salt in a large bowl. Whisk the remaining lemon-poppy seed sugar, the vegetable oil, buttermilk, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined. Stir in the zucchini. Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Sprinkle the tops of the muffins with the reserved lemon-poppy seed sugar. Bake until the muffins are golden brown around the edges and a toothpick inserted into the center comes out clean, 23 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
Time 45m Yield 6 muffins. Number Of Ingredients 11 Steps:
Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Time 35m Yield 12 Muffins Number Of Ingredients 12 Steps:
Mix together the eggs, oil, lemon rind, lemon juice,sugar, orange juice& Zucchine Mix together the flour, baking powder, baking soda, salt& nutmeg. Make a well in the middle of the dry ingredients and pour in the zucchini mixture, Mix well but lightly. Spoon batter into muffin tins lined with paper cups or without paper cups. Bake in 450F oven for apprx 20 minutes. Enjoy.
Time 40m Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees Fahrenheit. Grease or line the cups of a standard-size, 12-cup muffin tin. Set aside. In a large bowl, stir together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined. Add the wet ingredients to the dry and stir until ALMOST combined. Add the lemon zest and blueberries and stir gently until incorporated and just until the dough is combined. Don’t overstir or your muffins could end up being tough! Divide batter between muffin tins. Bake for about 30 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean. Meanwhile, mix together the glaze. Into a small bowl, sift the powdered sugar. Add the lemon juice and stir with a whisk until a thick glaze forms. It should be a bit thicker than glue. (But don’t worry, it will taste much better than that!) Remove muffins from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer muffins to a wire cookie rack placed over paper towels to catch glaze drips. At this point you have a couple of choices. You can drizzle on the glaze now, knowing that some of it might melt into the warm muffins rather than stay on the top. Or you can wait until they’ve cooled, then drizzle the glaze on so that it stays on the top. Both methods result in delicious muffins, so it’s up to you! Allow the glaze to solidify, another few minutes. Devour!
Time 40m Yield 1 dozen, 12 serving(s) Number Of Ingredients 14 Steps:
grease a muffin tin or line with paper liners. preheat oven to 400f. combine flour, sugar, baking powder, salt, nutmeg, and zest in a large bowl. mix in nuts and fruit. combine milk, oil and eggs in a small bowl, whisking until well blended. pour liquid into flour mixture, stirring well. add zucchini, stir until moistened. spoon evenly into muffin cups. bake 20-25 minutes until toothpick inserted in center comes out clean. remove from pan and place on a rack. mix confectioners sugar and lemon juice until smooth, and drizzle over warm muffins.
