Zucchini Lemon Muffins

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Zucchini Lemon Muffins

A Tip from King Arthur Flour...Don't beat those muffins! The baking soda and baking powder used to leaven muffins is activated by moisture (baking soda) and moisture/heat (double-acting baking powder). Once this reaction starts, there's no putting it on hold. You can stir your dry ingredients vigorously, and beat your wet ingredients to a froth, but when you put the two together, do it gently -- you don't want to disturb those little air bubbles responsible for making your muffins


  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • grated peel of 1/2 lemon
  • 1/2 cup or more chopped walnuts
  • 1/2 cup or more raisins
  • 2 eggs beaten
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 cup packed shredded zucchini


  • First: Preheat your oven to 400°F.

    Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts and raisins.

    In a smaller bowl (or a two cup liquid measure), combine the eggs, milk and oil.

    Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini.

    Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.

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