Fluffy Lemon Courgette Muffins: The Perfect Healthy Snack Recipe

Fluffy Lemon Courgette Muffins are a delightful treat that perfectly blend the zesty brightness of lemon with the subtle earthiness of courgette, creating a flavor profile that is both refreshing and comforting. As I embarked on my culinary journey, I discovered that these muffins not only offer a unique taste but also carry a rich history rooted in the tradition of using seasonal vegetables in baking. Courgettes, or zucchinis as they are known in some regions, have long been celebrated for their versatility and moisture, making them an ideal ingredient for muffins.

People love Fluffy Lemon Courgette Muffins for their light and airy texture, which contrasts beautifully with the tangy lemon zest. They are perfect for breakfast, a snack, or even a light dessert, making them a convenient choice for any time of day. The combination of flavors and the ease of preparation make these muffins a favorite in my kitchen, and I am excited to share this recipe with you. Let’s dive into the world of Fluffy Lemon Courgette Muffins and discover how to create this scrumptious delight together!

Ingredients:

• 1 medium courgette (zucchini), grated
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 1 lemon)
• 1/4 cup fresh lemon juice (about 1 lemon)
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or dried cranberries (optional)

Preparing the Batter

Let’s get started on these delightful muffins! First, I like to gather all my ingredients and preheat the oven to 350°F (175°C). This way, everything is ready to go, and I won’t forget anything.

1. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon (if using). Whisk these dry ingredients together until they are well mixed. This helps to ensure that the leavening agents are evenly distributed throughout the flour.
2. In another bowl, I mix the granulated sugar and brown sugar together. Then, I add the melted butter and whisk until the mixture is smooth and creamy. This step is crucial because it helps to incorporate air into the batter, making the muffins fluffy.
3. Next, I crack the eggs into the sugar and butter mixture, adding the vanilla extract, lemon zest, and lemon juice. I whisk everything together until it’s well combined. The lemon juice and zest will give the muffins a refreshing flavor that pairs beautifully with the courgette.
4. Now, I take the grated courgette and gently squeeze it in a clean kitchen towel to remove excess moisture. This step is important because too much moisture can make the muffins dense. Once I’ve squeezed out the liquid, I fold the courgette into the wet mixture.
5. Next, I gradually add the dry ingredients to the wet mixture, folding gently with a spatula. I make sure not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins, and we want them to be light and fluffy!
6. If I’m using nuts or dried fruits, I fold them in at this stage. They add a lovely texture and flavor to the muffins.

Cooking Process

Now that our batter is ready, it’s time to bake these delicious muffins!

1. I line a muffin tin with paper liners or grease it lightly with cooking spray. This helps to prevent the muffins from sticking and makes cleanup a breeze.
2. Using a spoon or an ice cream scoop, I fill each muffin cup about 2/3 full with the batter. This allows enough room for the muffins to rise without overflowing.
3. Once all the cups are filled, I pop the muffin tin into the preheated oven and bake for about 18-20 minutes. I like to set a timer and check them at the 18-minute mark. The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
4. When they’re ready, I carefully remove the muffin tin from the oven and let it cool on a wire rack for about 5 minutes. This helps them to set a bit before I take them out of the tin.
5. After a few minutes, I gently remove the muffins from the tin and place them on the wire rack to cool completely. The aroma in the kitchen is absolutely heavenly at this point!

Assembling and Serving

Now that the muffins are baked and cooled, it’s time to enjoy them!

1. These muffins are delicious on their own, but if I want to elevate them a bit, I sometimes spread a little butter

   Conclusion:

   In summary, these Fluffy Lemon Courgette Muffins are an absolute must-try for anyone looking to add a burst of flavor and a touch of health to their baking repertoire. The combination of zesty lemon and moist courgette creates a delightful balance that is both refreshing and satisfying. Not only are they perfect for breakfast or a snack, but they also make a fantastic addition to brunch gatherings or picnics. Feel free to get creative with your serving suggestions! You can enjoy them warm with a pat of butter, or perhaps a dollop of cream cheese frosting for a sweet twist. If you’re feeling adventurous, try adding some poppy seeds for an extra crunch or swapping out the lemon for orange zest for a different citrusy flavor. The possibilities are endless! I wholeheartedly encourage you to give this recipe a try. I promise you won’t be disappointed! Once you’ve baked your own batch of Fluffy Lemon Courgette Muffins, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your delicious creations. Let’s spread the joy of baking together! Print
   

   Fluffy Lemon Courgette Muffins: The Perfect Healthy Snack Recipe

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   • Author: Dottie
   • Total Time: 35 minutes
   • Yield: 12 muffins 1x

   Print Recipe

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   Description

   These courgette muffins are a moist and flavorful treat, enhanced with lemon zest and optional nuts or dried fruits. Perfect for a healthy snack or breakfast, they offer a delightful balance of sweetness and nutrition.

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   Ingredients

   Scale 1x2x3x

   • 1 medium courgette (zucchini), grated
   • 1 cup all-purpose flour
   • 1/2 cup whole wheat flour
   • 1 teaspoon baking powder
   • 1/2 teaspoon baking soda
   • 1/4 teaspoon salt
   • 1/2 cup granulated sugar
   • 1/4 cup brown sugar, packed
   • 1/2 cup unsalted butter, melted
   • 2 large eggs
   • 1 teaspoon vanilla extract
   • 1 tablespoon lemon zest (from about 1 lemon)
   • 1/4 cup fresh lemon juice (about 1 lemon)
   • 1/2 teaspoon ground cinnamon (optional)
   • 1/2 cup chopped walnuts or pecans (optional)
   • 1/2 cup raisins or dried cranberries (optional)

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   Instructions

   1. Preheat the oven to 350°F (175°C).
   2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon (if using). Whisk until well mixed.
   3. In another bowl, mix the granulated sugar and brown sugar together. Add the melted butter and whisk until smooth and creamy.
   4. Crack the eggs into the sugar and butter mixture, then add the vanilla extract, lemon zest, and lemon juice. Whisk until well combined.
   5. Squeeze the grated courgette in a clean kitchen towel to remove excess moisture, then fold it into the wet mixture.
   6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
   7. If using, fold in the nuts or dried fruits.
   8. Line a muffin tin with paper liners or grease it lightly. Fill each muffin cup about 2/3 full with the batter.
   9. Bake in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
   10. Remove the muffin tin from the oven and let it cool on a wire rack for about 5 minutes before transferring the muffins to cool completely.

   Notes

   • Ensure to squeeze out as much moisture from the courgette as possible to prevent dense muffins.
   • Feel free to customize the muffins by adding your favorite nuts or dried fruits.
   • These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

   • Prep Time: 15 minutes
   • Cook Time: 20 minutes