Zucchini Muffins with Lemon Glaze

📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Bread These moist zucchini muffins are packed with crunchy nuts and sweet golden raisins, then finished with a bright, zesty lemon glaze. A perfect sweet treat or quick breakfast option.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	25 mins	None	12 servings

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🔪 Key Equipment

• Muffin pan
• Paper liners
• Mixing bowls
• Spatula
• Whisk

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Ingredients

Muffin Batter

Measurements	Ingredients	Prep / Notes
2 cups	Flour	None
2/3 cup	Sugar	None
1 tbsp	Baking powder	None
1 tsp	Salt	None
2 tsp	Lemon flavoring	X-tra Touch brand preferred
3/4 cup	Nuts	chopped
1/2 cup	Golden raisins	None
1/2 cup	Milk	None
1/3 cup	Oil	None
2	Eggs	None
1 cup	Zucchini	shredded, packed, and not drained

Lemon Glaze

Measurements	Ingredients	Prep / Notes
1/2 cup	Powdered sugar	None
2-3 tsp	Lemon juice	fresh

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Instructions

Prep

1. Preheat oven to 400°F (200°C). Line a muffin pan with cupcake papers.

Make the Batter

2. In a large bowl, combine the 2 cups flour, 2/3 cup sugar, 1 tbsp baking powder, and 1 tsp salt.
3. Stir in the 3/4 cup chopped nuts and 1/2 cup golden raisins.
4. In a separate bowl, whisk together the 1/2 cup milk, 1/3 cup oil, 2 eggs, and 2 tsp lemon flavoring.
5. Pour the wet mixture into the dry flour mixture, add the 1 cup shredded zucchini, and stir just until moistened.

Bake and Glaze

6. Spoon the batter evenly into the prepared muffin cups.
7. Bake for 20 to 25 minutes until the tops are golden brown and spring back when lightly touched.
8. Remove the muffins from the pan.
9. In a small bowl, combine the 1/2 cup powdered sugar and 2-3 tsp fresh lemon juice until smooth.
10. Drizzle the glaze over the warm muffins.

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💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 3 days. Best served warm or at room temperature.

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Original Recipe Scan