Lemon drizzle courgette muffins

    (69)
    35 min

    A sweet and tangy lemon glaze is poured over moist, lemony, courgette muffins. So good!


    3 people made this

    Ingredients
    Makes: 12 muffins

    • For the muffins
    • 220g plain flour
    • 150g caster sugar
    • 1 teaspoon baking powder
    • 3/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 courgette, grated
    • 225g lemon yoghurt
    • 6 tablespoons butter, melted
    • 1 egg, beaten
    • 1 tablespoon lemon juice
    • 1 tablespoon lemon zest
    • For the glaze
    • 80ml lemon juice
    • 50g caster sugar
    • 2 teaspoons lemon zest

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6. Grease a muffin tray, or line with paper cases.
    2. Mix flour, 150g caster sugar, baking powder, bicarbonate of soda and salt in a large bowl; make a well in the centre of the flour mixture. Mix grated courgette, lemon yogurt, butter, egg, 1 tablespoon lemon juice and 1 tablespoon lemon zest in a separate bowl; pour yoghurt mixture into well. Stir the mixture gently, slowly incorporating the flour until just blended. The mixture may be slightly lumpy. Spoon the muffin mixture evenly into prepared tray or paper cases.
    3. Bake in preheated oven until a skewer inserted into the centre of a cupcake comes out clean, about 20 minutes.
    4. While muffins are baking, whisk 80ml lemon juice, 50g caster 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.
    5. Poke each muffin several times with a skewer; spoon glaze over muffins. Cool in the tray for 10 minutes before removing to cool completely on a wire rack.

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    Reviews & ratings
    Average global rating:
    (69)

    Reviews in English (63)

    by
    31

    This is a solid recipe that produces nice moist not too sweet muffins. I would not normally grate and then measure the zucchini but I did this time. I grated one average sized zucchini and it came to a bit less than 2 cups. My container of lemon yogurt was only 6 oz so I added another 2 oz of plain greek yogurt. I will try making these next time using applesauce and oil beaten with the egg instead of the butter. I am glad I made these. Thanks for a nice easy recipe. UPDATE: I meant to say that these don't rise really high so don't be afraid to fill your muffin cups - there was some batter left over after making 12 regular muffins.  -  30 May 2012  (Review from Allrecipes US | Canada)

    by
    10

    Excellent way to use up all that zucchini from the garden. I used two cups of grated zucchini and followed the recipe as written. These are super moist and a nice change from regular zucchini bread.  -  14 Aug 2012  (Review from Allrecipes US | Canada)

    by
    10

    I made these to take on a roadtrip and they are wonderful. I used 3 T. butter and 3 T. oil instead of all butter and they turned out fine. Great way to use all that zucchini. Seems like most recipes for baked goods call for 2 cups zucchini so I've been shredding it and wringing the moisture out in a clean dishcloth, then freezing in 2 cup portions.  -  12 Jul 2012  (Review from Allrecipes US | Canada)

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