Lemon Poppyseed Zucchini Muffins

moist lemon poppy seed muffins



  1. Preheat oven to 400F.
  2. In a bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
    Separately, whisk together yogurt, coconut oil, lemon zest, and eggs.
  3. Add dry ingredients to wet until just combined—don’t overmix!
  4. Stir in the grated zucchini.
  5. Transfer to a jumbo muffin tin sprayed with cooking spray. (I use 2 scoops of a regular sized ice cream scoop or about 1/2 cup)—fill the muffins almost to the top, but not all the way!)
  6. Bake 5 mins at 400F, and then lower to 350F and bake 20-22 minutes. They are done when tops are golden and a toothpick comes out clean.
  7. Cool slightly before popping them out of the tin and enjoying.


Keywords: moist lemon poppy seed muffins