Lemon-Zucchini Muffins

Recipe for Lemon-Zucchini Muffins
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2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons freshly grated lemon zest
1/2 teaspoon table salt
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
1/2 cup raisins
2 eggs
1/2 cup milk
1/3 cup vegetable oil
1 cup packed shredded zucchini


Preheat oven to 400°F. Line cups of a standard muffin tin with paper liners, or mist with nonstick cooking spray.

In a bowl, whisk together flour, sugar, baking powder, lemon zest, salt, and nutmeg. Stir in nuts and raisins.

In a separate bowl, beat eggs; then beat in milk and oil. Add to flour mixture, then add zucchini and stir until just blended. Fill muffin cups. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.


12 muffins

Preparation Time

20 Minutes

Total Time

40 Minutes

Reader Comments

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Lemon muffins

These were not very lemony. Next time i will add lemon extract.

Edit to previous comment

These are lemony enough once they sit for a day. No changes necessary.