What’s This All About?

If you’re looking for a muffin that’s both savory and slightly sweet, these Zucchini Lemon Jalapeño Muffins are about to rock your world. The zucchini gives them a moist, tender texture, while the lemon adds a zesty brightness, and the jalapeño? Well, it brings just the right kick of heat. Perfect for breakfast, a snack, or a savory side to your lunch, these muffins have it all—flavor, texture, and a touch of unexpected spice.

Why You’ll Love This Recipe

Perfect balance of flavors: Zucchini’s mild flavor pairs beautifully with the lemon’s tang and the jalapeño’s heat.
Moist and tender: Zucchini makes these muffins extra soft, even days after baking.
A savory twist: These muffins are a fun departure from your usual sweet options, giving you a little spice to start your day.
Super easy to make: With a simple mix of dry and wet ingredients, you’ll have these muffins ready in no time.
Versatile: Great for breakfast, lunch, or served as a side with soup or salad.

What You’ll Need

Here’s your shopping list to make these delicious muffins:

Dry Ingredients:

1 3/4 cups all-purpose flour
1/2 cup sugar (white or brown)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional for extra flavor)
1/2 teaspoon ground ginger (optional for a touch of warmth)

Wet Ingredients:

2 large eggs
1/4 cup olive oil (or vegetable oil)
1/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons fresh lemon juice (about 1 lemon)
1 cup grated zucchini (about 1 medium zucchini, squeeze out excess moisture)
1 jalapeño, finely chopped (seeds removed if you want less heat)

For the Topping (optional but delicious):

2 tablespoons sugar (for a sweet finish)
1 tablespoon lemon zest (for extra zing)

Let’s Get Baking!

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger. These ingredients will provide the base for your muffins.

Step 3: Combine Wet Ingredients

In another bowl, beat the eggs, oil, milk, vanilla extract, lemon zest, and lemon juice until smooth. Add in the grated zucchini and chopped jalapeño, mixing until everything is combined.

Step 4: Mix the Wet & Dry Ingredients

Slowly add the wet ingredients to the dry ingredients. Stir gently until just combined—be careful not to overmix, or your muffins might end up dense.

Step 5: Fill the Muffin Tin

Spoon the batter into the muffin tin, filling each cup about 3/4 full. If you want extra lemony goodness, sprinkle the tops with a little sugar and zest for that perfect balance of sweet and tangy.

Step 6: Bake

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Your kitchen will smell amazing during this step—trust me!

Step 7: Cool & Serve

Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Make It Your Own

Add cheese: A sprinkle of sharp cheddar or feta cheese inside the muffin batter adds a creamy, savory touch.
More spice: If you love heat, add a second jalapeño or leave in the seeds for a bolder kick.
Herb it up: A little fresh thyme or rosemary added to the batter complements the flavors and adds an herby twist.
Zucchini-free: You can swap the zucchini for finely grated carrot for a slightly sweeter, but still veggie-packed muffin.

Make-Ahead & Storage

Make ahead: You can prepare the batter and refrigerate it overnight to bake the next day, or freeze the muffins once cooled for up to 3 months.
Storage: These muffins stay fresh in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.