Lemon Poppy Seed Muffins with Zucchini

4.89 from 17 votes

Moist and tender lemon poppyseed muffins, bright and bursting with sweet lemon flavor, and filled with grated summer zucchini!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: poppy seed muffins

Servings: servings

Calories: 220kcal

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 cup granulated sugar
1/2 cup vegetable oil
1/4 cup buttermilk (can substitute plain yogurt)
1/2 tsp vanilla extract
1/2 tsp almond extract (optional)
2 large eggs
1 cup grated zucchini, lightly pressed to remove a bit of excess moisture (from 1-2 zucchinis)
2 large lemons, zested
2 1/2 tsp poppy seeds
2 Tbsp sparkling sugar (optional)

Preheat oven to 350 F degrees. Line a 12 cup muffin pan with liners and set aside. To a large mixing bowl, add flour, baking soda, baking powder and salt. Whisk to combine.
In another bowl, combine granulated sugar, vegetable oil, buttermilk, vanilla and almond extracts and eggs. Whisk to combine.
Pour the wet ingredients into the flour mixture, stirring until almost combined. Add zucchini, lemon zest and poppy seeds and stir until just combined.
Scoop batter into prepared muffin pan, filling the cups about 3/4 of the way. If batter is lumpy in the liners, give the pan a light tap on the counter to even them out. Sprinkle tops of batter with sparkling sugar, if using.
Bake about 25 minutes, until edges are light golden brown and a toothpick inserted in the center comes out cleanly. Allow muffins to cool about 5 minutes in the pan, then remove to a cooling rack to cool completely.