lemon-glazed zucchini walnut muffins

Lemon-Glazed Zucchini Walnut Muffins are perfect if you’re looking for some recipes to make use of the abundance of zucchini at this time of year. Muffins are one of the easiest things to bake & the flavor combinations are endless. I make a batch with whatever I have on hand – currently it’s zucchini, then I wrap each muffin individually & pop them into a resealable bag to freeze. To thaw, I’ll zap one in the microwave for 30 to 45 seconds on full power so it’s warm & sticky. This recipe can easily double. Pistachios make a nice substitute for walnuts.

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Lemon Glazed Zucchini Walnut Muffins

Prep Time15

Cook Time25

Total Time40

Servings: muffins

Calories: 452kcal

US Customary - Metric

3 cups self-rising flour plus extra for dusting
1 cup packed brown sugar
Pinch of nutmeg
1 cup coarsely chopped walnuts plus extra for sprinkling on top
1 cup coarsely grated zucchini 1 medium zucchini
2 large eggs
1 cup butter melted (226g)
3/4 cup buttermilk plus extra for brushing
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract

LEMON GLAZE

1 tablespoon butter
2 tablespoons lemon juice
1 cup powdered sugar

Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with large muffin liners.
Whisk flour, sugar and nutmeg together in a large bowl. Add the walnuts; stir to combined.
Whisk together the eggs, butter, buttermilk, zest and vanilla in a medium bowl until well combined. Add to the flour mixture and stir until combined. Spoon the mixture into the muffin liners – an ice cream scoop works well for this. Bake on the top shelf in the preheated oven for 25 minutes or until a skewer inserted into the center of a muffin comes out clean.
Let stand in the pan for 5 minutes before turning out onto a wire rack.

To make the lemon glaze:

Melt the butter in a small saucepan over medium heat. Add the lemon juice and sugar; whisk or stir until the glaze is smooth.
Drizzle the glaze over the warm muffins. Let stand until the glaze is set. Makes 12.

Nutrition