Description

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.

Ingredients

Scale

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)

Instructions

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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 20-25 minutes

Nutrition

Calories: 180–220 per muffin
Protein: 3–4 grams per muffin