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Lemony-Thyme Zucchini Muffins

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Rate this recipe 5/5 (3 Votes)

Ingredients

  • For the Muffins:
  • 1 cup finely shredded, unpeeled zucchini (about 1 & 1/2 small zucchini)
  • 1/4 cup cooking oil
  • 1 egg
  • 1 cup sugar
  • 1 tsp. lemon zest
  • 1 tbsp. finely chopped fresh thyme (leaves only)
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 - 1/2 cups flour
  • Glaze (recipe below)

Details

Adapted from 2.bp.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line a 12 cup regular muffin tin with paper liners. Set aside.

In a mixing bowl. combine the zucchini, cooking oil, egg, sugar, and lemon zest. Mix well until all the ingredients are combined.

Stir in the thyme, cinnamon, and nutmeg; mix well. Add the salt, baking soda, baking powder, and flour. Mix just until all the dry ingredients are combined with the zucchini/spice mixture.

Divide the batter evenly between the 12 muffin cups. I filled mine 2/3 full.

Bake in preheated oven for 25-30 minutes or until golden brown. Remove the muffins from the baking tin and cool on a wire rack. Drizzle or spread the glaze on the tops of the muffins before serving.

For the Glaze:
2 tbsp. butter, melted
1 cup confectioner's (powdered) sugar
1/4 cup lemon juice
4-6 sprigs fresh thyme
water

To make the glaze: pour the lemon juice into a medium-sized bowl. Warm the lemon juice slightly (20 seconds) in the microwave. Add the thyme sprigs, muddle with the back of a spoon to release the oils, and set aside for 30 minutes to 1 hour.

Remove the thyme sprigs from the lemon juice. Add the butter and sugar to the lemon juice. Using a whisk, mix the glaze - adding water 1 tbsp. at a time, as needed - until smooth and of drizzling consistency. Drizzle or spread over muffins before serving.

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