Deliciously moist and tender zucchini lemon muffins with a bright citrus flavor, perfect for breakfast or a snack.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 1 lemon)
2 tablespoons fresh lemon juice
1 1/2 cups grated zucchini, packed (about 1 medium zucchini)
1/4 cup plain Greek yogurt
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, whisk the granulated sugar, light brown sugar, and eggs until well combined.
Add the vegetable oil, vanilla extract, lemon zest, lemon juice, and Greek yogurt to the sugar and egg mixture. Mix until smooth.
Fold the dry ingredients into the wet ingredients just until combined.
Gently fold in the grated zucchini until evenly distributed, being careful not to overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.