Zucchini Lemon Jalapeño Muffins are a fresh, flavorful twist on traditional muffins. With the subtle sweetness and moisture of zucchini, the bright zest of lemon, and a mild kick from jalapeño, these muffins are equal parts unique and delicious. Perfect as a light breakfast, a savory snack, or a side for brunch, they strike the perfect balance of sweet, savory, and spicy.
Why You’ll Love This Recipe
These muffins are moist, tender, and full of flavor. The zucchini adds natural moisture, the lemon brings in a zingy freshness, and the jalapeño offers a gentle heat that sneaks up pleasantly. They’re easy to make, great for using up summer produce, and work for sweet or savory cravings. Plus, they’re freezer-friendly, portable, and customizable to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- all-purpose flour
- baking powder
- baking soda
- salt
- granulated sugar
- large eggs
- vegetable oil or melted butter
- Greek yogurt or sour cream
- fresh lemon juice
- lemon zest
- zucchini, grated and moisture squeezed out
- jalapeño, finely chopped (seeds removed for milder heat)
- optional: shredded cheddar cheese for a savory twist
Directions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs and sugar until light. Add oil (or butter), yogurt, lemon juice, and lemon zest. Mix until smooth.
- Stir the dry ingredients into the wet ingredients until just combined—do not overmix.
- Fold in the grated zucchini and chopped jalapeño (and cheese, if using).
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Savory Style: Add shredded cheddar or parmesan cheese for a more savory muffin.
- Extra Spice: Use two jalapeños or include the seeds for a stronger heat.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Vegan: Use flax eggs and plant-based yogurt, and swap the oil or butter accordingly.
- Herby Option: Add a tablespoon of chopped fresh herbs like cilantro or basil for added depth.
Storage/Reheating
- Room Temp: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to 1 week.
- Freezing: Freeze individually wrapped muffins for up to 3 months.
- Reheating: Warm in the microwave for 15–20 seconds or in a 300°F oven for 5–7 minutes.
FAQs
Can I use frozen zucchini?
Yes, just thaw it completely and squeeze out as much water as possible.
How spicy are these muffins?
They’re mildly spicy if you remove the seeds. Keep seeds or add more jalapeño for more heat.
Can I make mini muffins?
Yes, reduce baking time to about 12–15 minutes and check for doneness.
What can I use instead of Greek yogurt?
Sour cream, plain yogurt, or even buttermilk work well as substitutes.
Can I add cheese to make them savory?
Definitely! Shredded cheddar or Monterey Jack are great options.
Can I make this without lemon?
Yes, but the lemon brightens the flavor. You could try lime for a different twist.
How do I prevent soggy muffins?
Make sure to thoroughly squeeze the moisture out of the grated zucchini.
Are these muffins sweet or savory?
They’re slightly sweet with savory and spicy elements—great as a versatile snack.
Can I use a different type of pepper?
Sure! Try poblano for milder heat or serrano for more spice.
Can I double the recipe?
Yes, it doubles well—just use two muffin pans or bake in batches.
Conclusion
Zucchini Lemon Jalapeño Muffins are a fun and flavorful take on classic zucchini muffins. With bright citrus, a touch of spice, and the earthy sweetness of zucchini, these muffins are versatile enough to serve at brunch or snack on throughout the day. Easy to whip up and freezer-friendly, they’re a delicious way to spice up your baking routine.
PrintZucchini Lemon Jalapeño Muffins
These zucchini lemon jalapeño muffins are a unique and flavorful twist on traditional muffins, combining the moist texture of zucchini, the brightness of lemon, and a subtle kick from jalapeños.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cumin (optional, for a savory note)
- 2 large eggs
- 1/3 cup olive oil or vegetable oil
- 1/4 cup plain Greek yogurt or sour cream
- 1/4 cup honey or sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup grated zucchini (squeeze out excess moisture)
- 1–2 jalapeños, seeded and finely chopped
- 1/4 cup chopped fresh parsley or cilantro (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, pepper, and cumin (if using).
- In a separate bowl, whisk the eggs, oil, yogurt, honey, lemon zest, and lemon juice until smooth.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the grated zucchini, chopped jalapeños, and herbs if using.
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a spicier kick, leave some jalapeño seeds in.
- These muffins pair well with soups or as a savory breakfast option.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 6g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg