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Zucchini Lemon Jalapeño Muffins

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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.

Ingredients

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  • 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

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, pepper, and cumin (if using).
  3. In a separate bowl, whisk the eggs, oil, yogurt, honey, lemon zest, and lemon juice until smooth.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Fold in the grated zucchini, chopped jalapeños, and herbs if using.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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

Find it online: https://ukfinda.com/zucchini-lemon-jalapeno-muffins/