Lemon Zucchini Poppyseed Muffins

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These lemon zucchini poppyseed muffins have a fresh lemon flavor and the perfect level of sweetness. The grated zucchini provides moisture and a little bit of sweetness to the muffins.

A sheet pan with cooked lemon poppyseed zucchini muffins scattered across.

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Why You’ll Love This Recipe
Ingredient Notes
Tips & Variations
How to Make Lemon Poppy Seed Zucchini Muffins
Lemon Poppyseed Zucchini Muffins FAQs
Other Delicious Muffins
Lemon Zucchini Poppyseed Muffins

Why You’ll Love This Recipe

This lemon poppyseed zucchini muffin recipe is fresh and delicious and uses simple ingredients.
It is a great recipe for spring and summer as zucchini season approaches.
These fluffy muffins are a great way to get in a few extra veggies this time of year!
Looking for other zucchini recipes? Try our double chocolate zucchini muffins and our gluten-free banana zucchini bread.

Ingredient Notes

Ingredients for lemon poppyseed zucchini muffins.

Avocado oil - can be swapped with olive oil or melted coconut oil.
Lemon juice - we recommend using fresh lemon juice to ensure a great muffin.
Vanilla protein powder - use your favorite here! We like Just Ingredients vanilla protein powder and Clean Simple Eats vanilla protein powder. Truvani vanilla protein powder is a great plant-based alternative.
Turbinado sugar - turbinado sugar is a raw sugar with large, coarse crystals. While optional, we like to sprinkle a little bit on top for added sweetness and a slight crunchy texture.

See the recipe card below for a complete list of ingredients and measurements for these lemon poppyseed muffins.

Here are a few savory recipes that use summer zucchini:

Tips & Variations

Make sure to spray the muffin liners with nonstick cooking spray prior to filling them with muffin batter. You can use paper liners or silicone liners.
We love to sprinkle a little bit of turbinado sugar on top of the muffins prior to baking. You could also make a sweet glaze, such as a lemon glaze, to add to the top of the muffins.You could also make a lemon buttercream for more of a dessert muffin.

How to Make Lemon Poppy Seed Zucchini Muffins

For the full recipe instructions, scroll down to the recipe card at the bottom of the page.

A large mixing bowl with the wet ingredients prior to mixing.

Step 1: Preheat the oven to 425 degrees Fahrenheit. Add muffin/cupcake liners to the muffin cups of a muffin pan and lightly spray the muffin liners with cooking spray.

In a large mixing bowl or stand mixer, add the oil, maple syrup, eggs, vanilla extract, lemon juice, and lemon zest. Mix until well combined.

A large mixing bowl with the wet ingredients and shredded zucchini for the lemon poppyseed muffins.

Step 2: Shred the zucchini using the large holes of a box grater or a food processor with a grater attachment. Add the zucchini to the wet ingredients and mix well.

A mixing bowl with the dry ingredients added to the mixed wet ingredients.

Step 3: Add the flour, protein powder, poppy seeds, baking powder, baking soda, and salt to the wet ingredients.

A large mixing bowl with the wet and dry ingredients for the muffins combined.

Step 4: Mix until just combined. Do not over mix!

A muffin tin lined with paper muffin liners and filled with lemon poppyseed muffin batter.

Step 5: Use a cookie scoop, ice cream scoop, or spoon to add batter into the prepared muffin tin until each muffin cup is about ¾ of the way full. Sprinkle the tops of the muffins with turbinado sugar if desired.

A muffin tin with twelve cooked lemon poppyseed muffins.

Step 6: Place the pan in the preheated oven at 425 degrees for 5 minutes, then reduce the heat to 350 degrees and continue baking for 10-11 minutes or until a toothpick inserted in the muffin comes out clean.

Remove from the oven and place the muffins on a cooling rack. For best results, let the muffins cool completely before eating to prevent the muffin from sticking to the paper muffin liner.

Lemon Poppyseed Zucchini Muffins FAQs

How should I store leftover lemon poppy seed muffins with fresh zucchini?

We recommend storing the zucchini lemon muffins in an airtight container or ziploc bag. We like to store them in the freezer for long-lasting freshness. You can pull the muffin out to thaw on the counter for a few minutes before eating, or pop it in the microwave for 20-30 seconds.

Is this lemon poppyseed muffin (GF/DF/V/VG)?

This recipe is not gluten-free or vegan. It is vegetarian. It can be made dairy-free with the use of a dairy-free protein powder.

A close up image of lemon poppyseed zucchini muffins.

Other Delicious Muffins

If you make these lemon poppyseed zucchini muffins, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!