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Moist Lemon Ricotta Zucchini Muffins Recipe with Easy Poppy Seed Glaze

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These moist lemon ricotta zucchini muffins are bright, tender, and topped with a subtle crunchy poppy seed glaze. Perfect for brunch or snacks, they blend fresh lemon flavor with creamy ricotta and zucchini for a unique treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240g) ricotta cheese
  • ⅔ cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted butter
  • 1 tablespoon lemon zest (freshly grated)
  • ¼ cup (60ml) fresh lemon juice
  • 1 ½ cups (150g) grated zucchini, squeezed to remove excess moisture
  • 1 teaspoon vanilla extract
  • For the Poppy Seed Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon poppy seeds

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line with paper liners.
  2. Shred 1 ½ cups (150g) of zucchini using a grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a large bowl, whisk together 1 ½ cups (180g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  4. In another bowl, beat 1 cup (240g) ricotta cheese with ⅔ cup (135g) granulated sugar until smooth. Add 2 large eggs, ½ cup (120ml) vegetable oil or melted butter, 1 tablespoon lemon zest, ¼ cup (60ml) fresh lemon juice, and 1 teaspoon vanilla extract. Mix well.
  5. Gently fold the shredded zucchini into the wet mixture until evenly distributed.
  6. Slowly add the dry ingredients to the wet mixture, folding gently until just combined. The batter will be thick but moist; lumps are okay.
  7. Spoon batter into the prepared muffin pan, filling each cup about ¾ full.
  8. Bake for 22-25 minutes. Insert a toothpick in the center of a muffin to check doneness; it should come out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. Whisk together 1 cup (120g) powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon poppy seeds until smooth to make the glaze.
  11. Drizzle or brush the glaze over cooled muffins. Let set for about 15 minutes before serving.

Notes

Do not overmix the batter to keep muffins tender. Squeeze excess moisture from zucchini to prevent sogginess. Use fresh lemon zest and juice for best flavor. Watch baking time closely and start checking at 20 minutes. Glaze consistency should be thick but pourable. If batter is too wet, add a tablespoon of flour.

Nutrition

Keywords: lemon ricotta zucchini muffins, poppy seed glaze, zucchini muffins, lemon muffins, moist muffins, easy muffins, brunch recipe, healthy muffins

Find it online: https://bitesienna.com/moist-lemon-ricotta-zucchini-muffins-recipe-with-easy-poppy-seed-glaze/