When the zucchini starts growing by the dozens, you need lots of zucchini recipes other than regular zucchini bread in your toolbox! These beautiful muffins packed with zucchini and fresh raspberries have the perfect balance of tart and lemony sweet flavor to start your day!
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Why You'll Love This Recipe
- Great afternoon snack to satisfy your sweet tooth!
- This easy recipe will be loved by the whole family!
- These homemade muffins go great with a cup of milk!
Ingredient Notes
- Flour - All-purpose flour, not self-rising flour.
- Butter - I always use unsalted butter, but you can use unsalted butter as well; just add an extra ¼ teaspoon salt.
- Lemons - It's vital to use FRESH lemon zest and FRESH lemon juice for this recipe.
- Raspberries - Fresh raspberries are preferred, as frozen ones add a lot of liquid to the muffin batter.
- Zucchini - Both green and yellow zucchini work great!
- Milk - 2% milk or whole milk is best.
- Sour Cream - Full-fat sour cream works best, but reduced-fat sour cream can be used in a pinch.
Couple Things You'll Need
How to Make:
- Preheat your oven to 375 degrees and line 18 muffin cups with paper liners.
- Rinse and pat the raspberries dry. Set aside.
- Grate the zucchini and set aside.
- In a large mixing bowl, beat the lemon zest and sugar together until the sugar has a yellow tint.
- Add the butter and cream well.
- Beat in the large eggs, FRESH lemon juice, and lemon extract.
- Add the baking powder, baking soda, and salt.
- In a separate bowl or measuring cup, whisk together the sour cream and milk.
- Due to the rate of absorption of the liquid into the flour, this recipe uses a slightly different method that mixes the wet ingredients into the dry ingredients.
- Add just ⅓ of the flour to the batter.
- Stir in ½ of the milk/sour cream.
- Mix in another ⅓ of the flour.
- Stir in the last half of the milk.
- Fold the grated zucchini and raspberries in with the last of the flour. Fold just until combined.
- Divide the batter among the 18 prepared muffin tins. The muffin cups will be really full.
- Bake in the preheated oven (375 degrees) for 18 minutes. A toothpick should come out of the center of a muffin clean, and each muffin top will just be beginning to brown.
- Cool completely on wire racks and serve.
- Store in a lightly covered container instead of an airtight container. An airtight container will make these a little soggy.
Recipe FAQs
Can I make these in a loaf pan instead?
Yes, pour batter into a regular loaf pan until the pan is ⅔s full. Bake at 350 for 25 minutes, tent with aluminum foil, continue to bake for another 25 minutes. A testing stick should come out clean. Bake longer tented with foil if needed.
What about mini loaves?
Scoop batter into mini-loaf bread pans until ⅔s full. I believe this recipe will make 4 mini loaves. Bake at 375 for 20-25 minutes.
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Lemon Raspberry Zucchini Muffins
When the zucchini starts growing by the dozens, you need lots of zucchini recipes other than regular zucchini bread in your toolbox! These beautiful muffins packed with zucchini and fresh raspberries have the perfect balance of tart and lemony sweet flavor to start your day!
Ingredients
- 1 Cup Sugar
- 2 Tbs. Fresh Lemon Zest
- ¼ cup Fresh Lemon Juice
- 10 Tbs. Butter softened
- 2 Large Eggs
- ½ Tbs. Lemon Extract
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ Cup Milk
- ½ Cup Sour Cream
- 2 ½ Cups Flour
- 1 ½ Cups Grated Yellow or green Zucchini
- 12 oz Fresh Raspberries
Instructions
- Preheat your oven to 375 degrees and line 18 muffin cups with paper liners.
- Rinse and pat the raspberries dry. Set aside.
- Grate the zucchini and set aside.
- In a large mixing bowl, beat the lemon zest and sugar together until the sugar has a yellow tint.
- Add the butter and cream well.
- Beat in the large eggs, FRESH lemon juice, and lemon extract.
- Add the baking powder, baking soda, and salt.
- In a separate bowl or measuring cup, whisk together the sour cream and milk.
- Due to the rate of absorption of the liquid into the flour, this recipe uses a slightly different method that mixes the wet ingredients into the dry ingredients.
- Add just ⅓ of the flour to the batter.
- Stir in ½ of the milk/sour cream.
- Mix in another ⅓ of the flour.
- Stir in the last half of the milk.
- Fold the grated zucchini and raspberries in with the last of the flour. Fold just until combined.
- Divide the batter among the 18 prepared muffin tins. The muffin cups will be really full.
- Bake in the preheated oven (375 degrees) for 18 minutes. A toothpick should come out of the center of a muffin clean, and each muffin top will just be beginning to brown.
- Cool completely on wire racks and serve.
- Store in a lightly covered container instead of an airtight container. An airtight container will make these a little soggy.
Notes
- Store in a lightly covered container instead of an airtight container. An airtight container will make these a little soggy.
Nutrition
Calories: 168kcalCarbohydrates: 35gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 23mgSodium: 162mgPotassium: 93mgFiber: 2gSugar: 17gVitamin A: 105IUVitamin C: 10mgCalcium: 81mgIron: 1mg
Tried this recipe?Let us know how it was!
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Jeff
Very good with a meal or as a snack